Cheesecake question
I use the key lime cheesecake with mango ribbons recipe from the gourmet cookbook (although I usually don't do the mango ribbons and do a ginger snap crust instead of the graham cracker). Following the recipe not to over bake, etc..I still get cracks in the center. Do you always water bath, and does that change the oven temp (325) or the time (one hour to one hour 10 minutes?
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It should always be mixed on the paddle, and never at a speed higher than Low. If beaten too fast, air is incorporated into the batter. Air conducts heat very effectively, and will cause the cheesecake to bake too quickly and crack.
In teaching, I find that many people afraid of underbaking a cheesecake, and therefore tend to overbake "just to be sure it's done." Once people learn the jiggle vs wiggle trick, overbaking and cracking cease to be a problem.
At work, I bake a dozen at a time, and can't spare any amount of unproductive oven time, so I cool them at room temp until I can handle the pans without oven mits, then refrigerate them overnight and depan them the next day. That said, at home I bake two at a time, and wouldn't dare leave them sitting out for fear that one or more of the 4-leggeds would find them interesting. They go straight into the refrigerator, and I've never cracked one yet.
Try to avoid mixing too much after adding the eggs. I mix everything else well and then add the room temp eggs one at a time and mix until incorporated.
A water bath helps too. I always use them for mine, but mine are huge monsters with 2.5 lbs cream cheese and 7 eggs. I see no reason not to use a water bath. I wrap the foil on the pan before I add the crust if the crust is to be prebaked. It's best to use water that's been brought to a boil. It's best to prep the cake, put it in the pan, put the pan in the oven and add water from your tea kettle. Fewer accidents that way.
Good luck and be sure to report back. :)