Originally Posted by Andy M.
I make a NY style cheesecake that has the classic heavy texture. I have no problem with a cracking top.
Did you use a water bath? What was your cooling process.
Andy, I've never had a problem with cracking either but then I've never used as much flour(1/3cup) or corn starch(1Tbsp) or the amount of egg yolks(8). Keep in mind I used 3 lbs. of cream cheese with 1/3 cup sour cream and 2 full cups of g/s. This requires a minimum 10 in. pan.
I would never bake a cheesecake without humidifying the oven. I always reduce the temperature in three steps, From it's high of 450(15min) to 350(20min) to 200(40min), in general, as long as the center jiggle isn't lost. Then I leave it in till it can be removed with bare hands with no problem.
That amount of flour, corn starch and egg yolks is going to make it a **** of a project to prevent the cracking. What do you think?