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?
In light of its creator's death, a look back at when this dish first arrived in America
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