For a first attempt at a cheesecake I was pretty happy it turned out at all. The cracks were inevitable. I have since done research online and via my mother (who makes a KILLER chocolate cheesecake) and will try the basin of water in the oven trick next time. I've also read that if you leave the cheesecake to cool in the oven it shouldn't crack, or if you cool it on the counter cover it with a large mixing bowl, and to makesure to release the springform sides after about 10 mins. All these tips mean....MORE CHEESECAKES MUST BE MADE!
Confession time....David and I "tested" the cheesecake Tuesday night to ensure that it would be edible for our guests. It had been in the fridge for about 4 hours, but in my opinion it hadn't really set yet. By last night, however, after 12 hours in the fridge it was firm and creamy...totally cheesecakey. In the end the only thing I was unsure of was the addition of poppyseeds. I know that is what makes this cheesecake unique but they made the texture a bit grainy. I have to think hard about whether they will make the cut for Christmas or if I will be making a plain lemon cheesecake piled high with fruit. Suggestions??
Regardless there is about half a cheesecake hanging out in my fridge....so lots of opportunity to debate the texture issue over the next few days!