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hi, this cheesecake (using half cream cheese half german quark, similar to yogurt in consistency) rose beyond the springform and cracked pretty badly along the edges while baking at 170 deg c (335F?). i had thought cracking usually happens once the cake is finished baking and by taking it out of the oven to cool instead of leaving it inside to mitigate the change in temp. i left it inside to cool and there was no new crack that formed during the cooling process, just the initial which sort of sank back down as it cooled. just wondering how i can mitigate this in the future? thanks
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