I guessed alot of people like myself would like to know the answers to all these frequently asked questions. These are the answers i found. I have compiled it so that all of you will know the answers too.
Q: Why are there cracks appear during baking?
A: Overbeating or high speed mixing can cause cracks to appear. Ingredients should be also at room temperature.
Q: How to stop the cracking on top of the cheese cake?
A: Put a shallow pan of water at the lower deck of your oven when you are baking. This will stop the cracks on the top from appearing
Q: I have followed all the process including putting the water in but why did tiny little specks of dots/droppings/cracks still appear?
A: While you are baking, avoid opening the oven door.
Q: Why did my cheesecake shrink so much when it cool?
A: If your cheesecake shrink too much, that means you have baked your cheesecake at a overly high temperature setting.
Q: When is the cheesecake ready?
A: Cheesecake is ready when the edge starts to turn brown and it is completed when the centre is almost set and move slightly when shaken.
Q: When is the cheesecake best served?
A: Cheesecake are best served when it is chilled for at least 12 to 24 hours. Before you serve the cheesecake to your guest, bring it out the fridge and let it cool outside for 15mins before serving.
Q: How to revive overbake cheese cake / cakes?
A: If you overbake your cake, make a simple syrup of 1 cup sugar, 1 cup water and 1 teaspoon vanilla. Boil for 3 to 5 minutes, then brush the cake layers on both sides until they are revived.