Double Chocolate Cheesecake with Chocolate Ganache

Step 8 Cooling and Refrigeration

Now, with the cheesecake still in the oven, turn it OFF. Let the cheesecake stay in the oven for 30 minutes, with the door closed (no peeking! I know that this can be hard.) Remove your cheesecake to a wire rack and let it cool completely. When it is completely cool, cover and place it in the refrigerator for at least 8 hours.

Comments

[zorra578]

Every single time I cook cheesecake it fluffs up and gets cracks in the middle.  You have any idea what this is from?  Is this from overcooking, temp too high, cake on the wrong rack?

[dragonflygirl]

It needs to be in a water bath. That will help immensely. Put the springform pan into a larger square pan about 1/2 full of water for the entire baking process. :]
It's how I do my cheesecakes.

[sturmey]

the cheesecake cracks from setting too hard. try setting your oven 25 degrees cooler and shorten the time the oven is on. Once it looks like the custard is close to settting, turn off the oven and crack the door. then don't move it for at least an hour. This will allow the custard to cook more gently and hopefully not set hard.