With these pans, the results are more like 90/10 - and the 10 have largely been my own fault (letting the cake cool too rapidly). Using springform pans, I had about a 50/50 ratio of cracked cheesecakes. I've been baking cheesecakes for years, though I've never cared much for bothering with a water bath or other fussy details. Not only will they last longer than springform pans, but I've had much better results. Way better than springform (have several sizes)
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