Ask the Cook Jorj Morgan is the Director of Lifestyle Content for BlueSuitMom.com. Her expertise in the culinary field incorporates 25 years of entertaining as well as owning a successful catering company. She is the author of 5 books including Gorgeous: The Sum of all Your Glorious Parts, Fresh Traditions and At Home in the Kitchen. Most importantly Jorj is a mom and new grand mom. Learn more on her website Jorj.com. Preventing Cheesecake Cracks Erica writes, "Every time I make cheesecake it cracks. The recipe says to cook for one hour in a 325 oven. Then shut off heat open door and allow to cool for another hour. Usually it cracks when it is cooling. I'm thinking that it needs another egg but I'm not sure." Answer: Most cheesecakes crack while they are cooling. Cheesecake recipes ask that you cook until the center just begins to set but is still jiggling. Or, the cheesecake will puff up and then settle as it cools. This is normal - and delicious. If it is the appearance that is bothering you try this: Use an electric mixer to combine 1 cup sour cream, 4 ounces cream cheese, 4 tablespoons heavy cream, 1/4 cup granulated sugar and 1/2 teaspoon vanilla extract until smooth. Spread this mixture on top of your cooled cheesecake. Chill for an additional hour. You can also swirl chocolate or caramel into this topping - or add pecans or crumbled cookies pieces. Don't hesitate to be creative with you cheesecake toppings. It makes your dessert even yummier. Submit your questions for Jorj More feasting challenges: • Quick appetizers • Making lumpless gravy • Grilling summer vegetables • Exciting lunch boxes Jorj Morgan is the Director of Lifestyle Content for BlueSuitMom.com.