This
is my favorite recipe for New York style cheesecake, and includes a
great technique for letting the citrus-kissed cake finish in the oven,
so that no crack forms when cool. As you'll hear and see in the video,
this isn't always the case.It's ironic that the largest, deepest, most jagged cheesecake crack I've ever experienced would occur on the one I'm filming for a video recipe. I've seen this method used to produce completely crack-free cheesecakes, but I was opening the oven to take photos, and ended up adding more time at the end to compensate, and apparently, from the look of the grand canyon-sized crack, it was a bit too long.
According
to my sources deep inside the cheesecake underground, if for whatever
reason, the internal temperature goes above 160 degrees F. the cake will
crack when cooling. The good news is the taste and texture was absolutely perfect. The moral of the story? Don't be afraid to make cheesecake!Cheesecake
purists believe "crack is whack," but truth be told, slightly
overcooking this recipe is not a big problem, and the crevice causes no
issues when you serve it (as you'll see with some state-of-the-art
Photoshop effects).