Why do cheesecakes crack? There are as many theories as there are bakers, but prevailing wisdom attributes deep cracks to rapidly escaping steam. Deeply cavernous fissures can be caused by overbeaten egg whites collapsing during or after baking. Be careful not to overmix the batter once eggs are added. Shallow cracks around the edge of a cheesecake can occur as a cake bakes, but they often close up again once the cake has cooled. Here are some other ways to prevent cracks:

Deep cracks usually don’t close up.

Shallow cracks often close up after cooling.

Add moisture by placing a pan of hot water in the oven while the cheesecake bakes.

Bake the cheesecake in a water bath (make sure the springform pan is wrapped in foil first).

Run a thin-bladed knife between the cake and pan side immediately after baking to create an escape channel for the steam (this technique cannot be used with a crumb crust).

In spite of all these efforts, you may still get cracks, so learn to make toppings. Classic cheesecakes are often topped with a layer of sweetened sour cream. Garnish with fresh fruit layered in colorful concentric rings. Or spread on a thick layer of slightly warmed fruit preserves or jam.