• Beat a cheesecake filling gently, especially after adding the eggs. Beating too vigorously will incorporate too much air, which causes a cheesecake to puff and then fall, creating a crack.
  • When using a springform pan for cheesecake, place the pan on a shallow baking pan. If the springform pan leaks, the baking pan will catch the spills.
  • Cool a cheesecake for 15 minutes, then loosen the crust from the sides of the pan. This helps prevent the cheesecake from cracking as it cools.

Q: What is the best way to see if a baked cheesecake is done?

A: Gently shake the cheesecake. If the cheesecake looks nearly set and only a small circle in the center jiggles slightly, it is done. (The center will firm up during the cooling time.) Using a knife to test a cheesecake may create a crack in the top and will not work for cheesecakes made with a large amount of sour cream because it won't give an accurate test. Cheesecakes made with sour cream should jiggle a little more and will have a larger soft spot in the center.