I'll make a cheesecake that tastes great, but they almost always crack down the middle while cooling. In plain cheesecakes I cover the top with cherries to hide it. However, some kinds I make I can't do that with. Help!
2006-09-08 01:53:03 · 13 answers · asked by Anonymous in Food & Drink ➔ Cooking & Recipes
My mom always told me that the crack means it's done! I thought she was crazy, at least someone else has heard of that.
2006-09-08 02:01:45 · update #1
Once you take the cheesecake out of the oven, put a mixing bowl over the cake to cover it while it cools.. mine use to do that all the time.. and my big time baker friend told me that trick.. it really works!!!
2006-09-08 02:00:30 · answer #1 · answered by c 3 · 1⤊ 0⤋
Placing the cheesecake pan in a waterbath helps, but not because of the moisture issue. Cheesecake is basically a custard, and custards require baking times that are low and long to avoid overcooking and couagulation, both of which lead to cracking. Since water can't get any hotter than 212F (at which point it evaporates) it acts as insulation to your custard or cheesecake, which helps keep it from overcooking.
Place your cheesecake pan in a larger pan (if you're using a springfoarm pan, line the outside with a few layers of foil to prevent leaking) and add enough BOILING water to come about halfway up the pan. Bake your cheesecake for about half to three quarters of the recommended time, then without opening the oven, turn off the heat and let the cheesecake just sit in the oven for the rest of the time. The heat from the water, the air in the oven and the cheesecake itself will continue to bake the cheesecake, and help aviod overbaking.
2006-09-08 02:16:43 · answer #2 · answered by SugarPumpkin 3 · 2⤊ 0⤋
This Site Might Help You.
RE:
What can I do to stop my cheesecake from cracking?
I'll make a cheesecake that tastes great, but they almost always crack down the middle while cooling. In plain cheesecakes I cover the top with cherries to hide it. However, some kinds I make I can't do that with. Help!
2015-08-07 17:12:01 · answer #3 · answered by Anonymous · 0⤊ 0⤋
I agree with kimmi.
Yes, put a pan of water on the rack below the cheesecake while baking.
And, do not over-bake. The center of the cheesecake should still "wiggle" when you take it out of the oven. Do not bake until the center is firm.
Baking cheesecake is not a precise science. You have to experiment with oven temperature and length of baking time to get it right. The temperature and cooking time given in the recipe are guidlines, a starting point - not graven in stone. It depends on whether you use a shiny pan, or a dark one, the size of your pan, and the accuracy of your oven control. Try using an oven thermometer. Best results come with experience. :-))
2006-09-08 01:59:33 · answer #4 · answered by zen 7 · 1⤊ 0⤋
Cracking usually happens during cooling as the cake contracts. Another tip to stop this from happening is to cool the cake for 10 minutes, then run a knife around the edge of the pan to loosen the sides. That way, the sides will pull in instead of the middle pulling out. For extra insurance put a bowl or pan over it AFTER this step.
2006-09-08 02:27:24 · answer #5 · answered by o0_ithilwen_0o 3 · 0⤊ 0⤋
The water bath is a good idea. Also, what I do is shut the oven off when it is done and let it sit in the oven with the door closed for 5-6 hourse before removing it and putting it into the fridge! Oh, I also use one mixer attachment instead of two when mixing. I never get cracks!
2016-03-19 07:21:03 · answer #6 · answered by Anonymous · 0⤊ 0⤋
You are cooling it too quickly. The outer edges, including the top, is cooling (shrinking) and pulls away from the still-warmer spots, leaving cracks.
Cool it much more slowly. Leave it in the oven w/ the oven off and the door slightly cracked. Just leave it in there to cool to almost room temp, then you can chill it.
Also, loosen the ring of the springform pan, so the cake can contract at will, and not stay stuck to the ring, causing cracks.
2006-09-08 03:02:05 · answer #7 · answered by Sugar Pie 7 · 0⤊ 0⤋
Is this a baked cheese cake? If so try putting a small dish of water in the oven while it bakes, it will keep the cake moist and should cut down on the cracking as it cools.
2006-09-08 01:57:26 · answer #8 · answered by kimmi_35 4 · 2⤊ 0⤋
You put the baking pan in a larger pan that has about an inch of water in it. This keeps it from drying out and cracking by increasing the humidity in the oven.
2006-09-08 01:59:04 · answer #9 · answered by super stud 4 · 0⤊ 0⤋
It is called a water bath. place a half inch to inch of water in a larger pan and then place the spring form pan within it. The extra humidity while baking will keep the cake from cracking (most of the time)
2006-09-08 02:00:21 · answer #10 · answered by ML 5 · 0⤊ 0⤋