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Below is the family cheesecake recipe. It’s perfect, except for the crack that always happens during one of the cooling steps. I’ve tried almost everything. Water baths, eliminating the flour/starch, sliding a knife down the edges, using a “push” pan instead of a spring form, 8 hour cooking time at 200. I even tried a sous vide version (don’t ask), no luck. Any suggestions?

ETA: I always start with room temperature ingredients, and don’t over mix. The eggs get added last, yolks pierced, and gently folded in.

  • 1 lb cream cheese
  • 1 lb ricotta
  • 1 pint sour cream
  • 4 eggs
  • 1.5 cup sugar
  • .25 lb salt butter
  • 1.5 tbs lemon juice
  • 1 tsp vanilla
  • 3 tbs cornstarch
  • 3 tbs flour

Bake for one hour at 350F. Let cool to room temperature, then refrigerate

WhiskerBiscuit
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    What cooling process do you use? – user141592 Nov 24 '21 at 09:35
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    Over baking is a common cause of cracks. Have you tried Simple reducing the cooking time and/or temperature? Your oven could run slightly on the hot side making the recipe cook time be too long. – AMtwo Nov 24 '21 at 12:46
  • @AMtwo I’ve done 200 degrees for 8 hours. With a massive amount of jiggle – WhiskerBiscuit Nov 24 '21 at 14:36
  • @WhiskerBiscuit : it looks like you've done most of the things recommended in [an older question about this problem](https://cooking.stackexchange.com/a/10766/67) ... but have you tried splitting up the cooking time? – Joe Nov 24 '21 at 16:16
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    Have you tried using an instant read thermometer to check internal temperature as well? Temperature will ultimately be more reliable than jiggliness, even though most recipes rely on time/jiggle rather than temp. It can also rule out overcooking, and help you focus on other aspects of method. – AMtwo Nov 24 '21 at 18:00
  • i bake it for 2/3rd of the time, then turn off the oven and keep it there until room temp. Then I broil if needed for color. – dandavis Nov 24 '21 at 21:15

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