How to get cheescake from splitting ?

I've baked cheesecake from scratch, but they sometimes come out with a split down the center. I cover the bottom of the pan with tin foil and set it in water to bake, adjusted the temp. let it cool on the counter and not remove the outer part of the spring form pan until cooled. What else can I try?How to get cheescake from splitting ?
The one thing no one has mentioned so far is overbeating. If you've mixed it too hard, you'll get a crack down the middle. Yes, moisture in the oven helps, and letting it cool slowly helps. Run a knife around the side as soon as it's done, but leave it in the oven to cool (this breaks the bond with the side of the pan so if it does shrink as it cools, it isn't pulled apart because it's stuck to the pan).





Also, you can just camouflage the crack with a sour cream and sugar topping that you spread on top and bake for just a couple of minutes. Yes, that's sour cream, NOT cream cheese.How to get cheescake from splitting ?
cook it on a lower temperature and let it cool in the oven.no water, refridgerate overnight in tin then unmould.
I have an awsome homemade cheesecake recipie my father gave me...mine cracks in the centre at times also..but as my father would say..Tis ok* his has done this also...you cover with cherrys ontop...it's all GOOD * :) The Taste Is Amazing*
Shorten your cook time.
If its splitting during the baking process the heats too high. Cheesecake usually bakes at least an hour at 300-325 and let cool in oven. After baking time elapses open oven door to let most of the heat out. Then close it to just ajar. You may have to wedge something in the door if your door won't stay partially open on it's own. Let cool the rest of the way in there. Then refrigerate. After cool, slide a knife around the exterior and release the springform pans' sides. I don't even cook mine in a water bath. My recipe is 3lbs cream cheese, 1 cup sugar, 8 eggs added one at a time completely incorporating each one, 1 T. vanilla, and 1/4 cup Grand Marnier. Foolproof. Never had a problem. And it makes it's own crust. No graham crumbs involved. It's a restaurant recipe. Good luck.
TWO RULES:


1. bake in water bath


2. do not over bake (should wiggle slighty in middle when you take it out)
I never use a water bath, ever, and do not cover any part of the pan with foil, that just adds to the heat. You must, must, must let your cheesecake cool IN THE OVEN, turn off the heat, leave door closed and let it sit for 30 minutes, at least and no peeking!
You don't have to bake it in a water bath. You can put a pan of water on the rack underneath and get the same effect.
It's possible that the cheesecake is being baked for too long and drying out, thus cracking. Keep a close eye on the cheesecake and tap it now and then before the baking time is actually reached. Take out of the oven as soon as it stops jiggling when you tap it. Just takes trial and error. Try and different recipe, perhaps.

Eit International