How do I keep the cheesecake from falling? After cooking for an hour and cooling in the oven for an hour with the door open, it fell?

This can happen for a couple of reasons. It could be your ingredients or how you made the cheesecake. Have you made this recipe before?

There might be too much air when you are beating the eggs. Try adding one at a time and beat on the slowest speed. It could also be slightly underdone.

Cheesecake should wobble a little, but shouldn't be runny when it's done. Take a look at this website: chefnorm.com/cheesecake_know_how.htm It has some good tips. One tip is to use a steam bath which means to use another pan that you place your cheesecake pan in.

Instead of this you can put a pie pan about 2/3 full of water and place on the bottom rack. It does the same job as the water bath.

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