I followed the recipe to the letter using some of the suggestions listed in the comments (stirring in ingredients rather than using a mixer after the sugar was creamed into the cream cheese, using a Bain marie, turning off the oven and not peeking for 6 hours, etc) and my cheesecake did not crack. I was taking it to a family gathering and was not happy when cutting into the cheesecake. The inside of the cake was not baked and was runny. Don’t get me wrong, the taste was excellent! But I think the downfall was the cup of milk toward the beginning of the recipe. I will have to compare with other cheesecake recipes and try it again.
