Preventing Cheesecake Cracks - Water Bath
A "water bath" is a method that will help keep your cheesecake from cracking while baking. First, take heavy aluminum foil, and wrap it around sides and bottom of your springform pan or cheesecake pan with removable bottom. This prevents leakage while baking your cheesecake. Place your springform pan or cheesecake pan (filled with cheesecake batter and crust) into a larger deep baking pan that it will fit into easily. The larger pan should be at least 2-3 inches in depth. Place in pre-heated oven. With a kettle filled with very hot water, pour water into the larger pan about halfway up, or approximately 1 1/2 to 2 inches. Bake cheesecake as directed. When cheesecake is done, remove springform pan or cheesecake pan (if using) from "water bath" in oven. Carefully remove larger pan with water in it from oven. It will be very hot. Discard water when it has cooled. Remove aluminium foil from sides and bottom of pan after your cheesecake has cooled completely in the refrigerator. When you are ready to release sides of springform pan, or remove cheesecake from a cheesecake pan with removable bottom (if using) and cheesecake has cooled in refrigerator at least 4 hours or overnight; this is the best time to remove aluminum foil.