If cream cheese is too cold, or the ingredients are at varying temperatures, they will not incorporate well and it will crack when baking.
If the cheesecake cools too quickly, it will crack.
The cheesecake is still cooling as it refrigerates overnight. If it is covered, any residual heat leaving through the top of the cheesecake will collect as condensation which could drip onto the top of the cake and cause it to emulsify.
Always use a clean, hot, dry knife for cutting and serving.
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2 lbcream cheese
3/4 csour cream
1 tspvanilla extract
2 Tbspall purpose flour
How to Make Classic Cheesecake
- Pre-bake graham cracker crust in 9" springform pan. I don't have a recipe for this, I just feel it out.
- Preheat oven to 325°F and allow all ingredients to come to room temp. This is vital for allowing everything to incorporate.
- With beaters or paddle attachment, mix the cream cheese until smooth. Add sugar and continue mixing until smooth.
- In a separate bowl, mix together the sour cream, juice from lemon, and salt. Add buttermilk until mixture equals 1 cup. Add to cream cheese with vanilla and mix until smooth.
- Sift in flour; mix.
- Mix the eggs in by hand until incorporated. The more vigorously you mix the eggs, the more air you create in your batter. The more air in your batter, the more bubbles and cracks you will have in the baked product.
- Bang bottom of bowl on countertop a few times to jostle the batter and let rest for a couple of minutes to allow any bubbles to rise to the surface. Pour into springform over crust.
- Bake in waterbath for 1 hour, or until the edges are firm and center still wiggles slightly. I like to wrap the bottom of the springform in a layer of plastic wrap and then a layer of foil to prevent any water leeching into the crust.
- Remove from water bath (remove foil and plastic wrap, if used) and allow to cool for at least one hour before refrigerating. Refrigerate uncovered overnight before serving.