On Cheesecake

I have a recipe for cheesecake I've used for several years now. I love it, its a perfect New York style cheesecake and I got the recipe from allrecipes.com. Its called Chantalls New York Style Cheesecake if you're interested...

Anyway, twice this summer I've craved cheesecake, but having a whole cheesecake in our house is kind of a pants splitting disaster. So I've made half batches, once in little muffin tins, and once in an 8x8 glass pan. And BOTH times I used a water bath because I don't like my cheesecake to crack across the top.

But seriously baking your cheesecake in a water bath actually changes the texture to more of a custardy thing. I mean this makes perfect sense because of all the steam and moisture, but I don't like it as much. I am giving up the water bath from now on and living with some cracks. My sis-in-law also told me not too long ago that making sure your cheesecake pan is well greased will help keep it from cracking.