I have a favorite recipe that is so easy and so good. I love to make this when we go to a picnic or family gathering of some kind. And everyone always raves over it.
It is called Creamy Lemon Cheesecake, but it got a little pet name at my house. My husband always gave me a hard time when I made it because no matter what I did it always got this huge crack down the middle of it when it cooled. I had followed the advice of my mom and others and tried many things all to no avail. It still got the crack every time! I tried to cook it at a lower temperature and a little longer along with other suggestions. Still a huge crack! So he decided to start calling it my Fault cake, because he said it kind of looked like the San Andreas fault line!
So now it is known as the "California Fault Cake" in my house. Crack or no crack it is still yummy!
Any one out there an expert baker that knows what needs to be changed to lose the crack?