I'd cool the cake to room temp. & try to carefully release the springform ring to see if it looks soggy. Hopefully it's fine. It's too late to help with this cheesecake, but I've never used a water bath. I've found that if your cream cheese & eggs are at room temp. & you don't overbeat your batter, or overbake, there's a good chance the cake won't crack. Even if it does, it usually closes when it cools, or you get creative with a topping.
Last edited by dorothyntototoo; 12-17-2005 at 09:56 PM.
Dorothy aka Martha
Somewhere over the rainbow...