Cheesecake

Very little can go seriously wrong with a cheesecake, and even when struck with that most common of woes—cracking—a cheesecake is still perfectly edible. The secret to preventing cracking is to make sure the cream cheese, eggs, and sour cream are at room temperature and to bake the cheesecake in a water bath so that it cooks evenly and never gets too hot. If, despite all your efforts, your cheesecake cracks, spread a thin layer of sour cream over the top before serving.

Cheesecakes