There is some controversy about how well done cheesecake is supposed to be done. The purists say that a great cheesecake is still very soft, almost semi-liquid when done. This helps prefent any cracks. Most people accept that the filling should be firm all the way through. Even then, if cooled with great care, the end product will remain uncracked.
Cracks are difficult to avoid, with or without a water bath. I have had flawless cheesecakes without a water bath. I have had severe cracks as well. I think that if the cheesecake is overcooked, it will crack.
And if it cracks, merely top it with fruit such as raspberry, strawberry, cherry, or blueberry pie filling, or with a sweetened sour cream topping.
And congrats on your success.
Seeeeeya; Goodweed of the North
“No amount of success outside the home can compensate for failure within the home…
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