Marble Cheesecake

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To keep it cheesecake from cracking, it is all about the cooling process. Try, after the 1 hour with the oven off, to stick a wooden spoon in the door (to crack open the oven a little and let it cool for another half hour or more. Usually does the trick.

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This is the 4th time I have made this cheesecake and it is delicious. I have never made a cheesecake without it cracking so I guess I think that is just part of the charm.

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Did a lowfat version still using regular eggs as called for in teh receipe but used egg white product as a replacement for regular egg white. Also used splenda and unsalted butter. You could use margarine too. If you cannot find chocolate cookies without filling, I used chocolate graham crackers. This got rave reviews from someone trying to lose weight for a wedding. Everyone loved the taste. Asked to make it again..this week for someone else. I tried doing the double pan bath as suggested by another reviewer. I still got cracks. I think I will stick with using just one pan.

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Very good recipe. I did however take the advise of others. I double the amount of cookies and butter because it wasn't enough to cover the bottom of the pan. I also added 1 Tablespoon of vanilla and I baked it at 325 degrees for 1 hour and 5 minutes. Then left it in the oven for an hour. Also took advise and put it in a slightly larger pan then put it in another larger pan and put the water in it. It worked great! No cracks. Turned out beautiful!

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My friends and family love this recipe. It's so creamy and decadent. A little pricey, but worth every penny.

I'm going to try the suggestion of pulling away from the sides when taking out of the oven tonight.

I use chocolate cookie wafers for my crust and use more than what is stated. I also end up with extra batter that I put in a single Pyrex bowl and bake right along with the cake (20 min. Yum!

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I made this cake twice last week for 2 parties. It was a huge hit. Everyone raved. It cracked a little on top, but not to worry. It was delicious.

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I used this recipe for my first attempt at a cheesecake. It turned out fabulous and my sister-in-law was jealous that I had no cracks. Thanks for the hints from the other reviewers!

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It takes practice to get a marble cheesecake right. I do this one annually for Thanksgiving, because it's the perfect dessert to complete the food coma that we all hope to induce in late November.

As people have suggested, there area couple tricks to avoiding the cracks that are inevitable in a cheesecake, but even if it does have it's own cake-fissure, it is still incredibly delicious! It's an easy recipe that doesn't take a ridiculously long amount of time, and you can get artistic with the marbling after some practice.

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You always have to use a waterbath to keep cake from cracking. Most recipes will tell you to line the bottom of your springform pan with aluminum foil, attach the sides and pull the aluminum up around the outside of the pan before placing cake in the waterbath. I have found that you always get some water inside the aluminum which can make your crust soggy...don't know if it is from condensation when the cake is cooling or what. I have started to put the springform pan inside another slightly larger cake pan with tall sides and then inside an even larger pan filled with water. The pan with the water should be placed in the oven, prior to baking cheesecake, so that the water can be heated up. When setting the cheesecake inside the water bath, water should come approx. 1" up sides. I bake my cheesecake at 325 degrees for 1 hour, probably slightly more for this recipe because it uses more ingredients. Turn off the oven and leave cheesecake inside to cool gradually for one hour and then bring it out to cool at room temp. for another hour. Refrigerate overnight, preferably. Comes out great everytime Helpful hint: brush inside of springform pan with melted butter before pouring in batter...sides will loosen from pan upon cooling.

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I've been experimenting with cheesecakes in this last week or so due to the holiday season being upon us and wanting to try out something different as far as pumpkin or marble cheesecakes. I did come across 2 different comments along the way regarding the cheesecake cracking -

1 person said that it may be likely to crack if you do not run the knife or spatula along the edge to loosen from the spring form pan (gently upon taking it out of the oven.

A 2nd person suggested placing another pan with cold water in the oven on a lower rack while baking.

I made one cheesecake last week and it did have a crack or two in it, but a second one I made tonight I got lucky with and it didn't crack at all. (I did loosen it from the pan within minutes of it coming out of the oven.

I will try this recipe tomorrow morning to hopefully enjoy it tomorrow night as far as cheesecake #3. :