I've been trying to bake with artificial sweeteners and sugar blends with little success. A cheesecake I just tried split in two directly down the middle. Any suggestions or tips? Have to say my "new" challenge is kind of fun! Great post Cheesecakes that split are usually an indication of overmixed batter. Use the paddle attachment instead of the whip if using a stand mixer. Some bakers like a water bath or other moisture in the oven (pan of water on the lower rack), or suggest baking until middle looks set but still wet. Leave in the oven for 5 minutes to one hour with the door propped open to let it cool gradually - this sometimes prevents cracks as well. As for the sugar replacements....contact the sweetener or sugar blend company directly to see what their test kitchen or baking pro's suggest for baking tips. Irene @ KAF

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