The eggs in the recipe are sensitive to being cooled too fast. So if the cheesecake batter is stuck to the side of the
pan and is suddenly cooled the egg proteins gel and end up causing the cracks. Cooking it at an even temp. by using a water bath, helps to cool it at a slower rate. Prepare your cheesecake as you normally do. Wrap the bottom and sides of the pan in aluminum foil and place it in a larger pan. After placing it in the oven add some boiling water to the outer pan. When it is done, take it out of the water bath and allow it to cool. Use a knife to loosen the egdes. Refrigerate it in the springform pan overnight. And Voila...a perfect cheesecake!!Now having said all that, before you get started making your own, I thought I would let you know that some cheesecakes served at the Cheesecake Factory are over 1000 calories per slice. So the question is...is making a perfect cheesecake really worth the calories?
