I bake a cheesecake recipe that came from 1962--it has a lot more liquid than some recipes--uses 4 eggs, sour cream and whipping cream with 3 blk cream cheese--and it never cracks. It is just baked in the oven for an hour and then left in the turned off oven for an hour. I think the greater amount of liquid in the batter allows it to not crack. It's a keeper and I won't be switching recipes anytime soon. :)

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