fallen cheese cake

by Diane
(Milwaukee)

I have made a few cakes but lately toward the end of the cooking time my cheesecake rises around the edges and browns but the middle sinks.

I have followed the instructions carefully and put a pan of water on the rack below the cake. Also using temp of 325.

Any thoughts?

Diane,

Are the recipes you're using ones you used before? The reason I'm asking is that some cheesecakes end up having a sunken center and higher edge. I've even noticed that in restaurants. As long as the cheesecake is firm and tastes good, I don't think this should be a problem.