It's my first one but it craked like crazy, I followed the recipe exact. is it in how you cool it?
2006-11-18 19:01:56 · 7 answers · asked by Anonymous in Food & Drink ➔ Cooking & Recipes
It's usually because the baking temperature is too high (even if it's the one the recipe called for). High temperature causes uneven baking, where the edges bake more quickly and pull away from the center, causing cracking. Try baking your next one at a lower temperature (300 - 350 degrees F), for a bit longer.
Also, placing the cheesecake pan in a larger pan partially filled with water can help equalize the temperature of the cake, and prevent cracking.
2006-11-18 19:04:43 · answer #1 · answered by Bad Kitty! 7 · 1⤊ 0⤋
The all do the only way to try to avoid it is put a pan of boiling water under the cake in the oven and/or lower the heat a little
You can cover to mistake:
1 1/2 large containers sour cream
2/3 cup sugar
1 teaspoon vanilla
Mix cover the top of the cake and bake at 250 for about 15 mins
take out and coole
2006-11-19 03:05:47 · answer #2 · answered by Anonymous · 0⤊ 0⤋
There is one small step you can take that will reduce the likelihood of cracks tremendously.
When making fondue, the great secret to keeping the cheese from clumping while melting is to dust the cheese pieces with cornstarch before melting. The cornstarch elbows in between the proteins, keeping them from bunching together. The same rule works with cheesecake. The cornstarch keeps the egg and milk proteins from clumping and thus squeezing out moisture, causing cracks. Add about a tablespoon to a full-sized cheesecake recipe when you add in the sugar. This, combined with a water-bath cooking method, will ensure cheesecake so smooth your baker will be envious.
http://www.wlwt.com/food/2690954/detail.html
2006-11-19 03:13:54 · answer #3 · answered by MB 7 · 1⤊ 0⤋
its too dry, and was cooked to hot. your recipe should have called for a cookie tray filled with water for the cake to be cooked on. also remember: a few cracks are natural for cheesecake and no one minds in the least. if you use a topping, it likely will go un noticed. dont cool in the fridge or freezer--room temperature only
2006-11-19 03:41:51 · answer #4 · answered by mickey 5 · 0⤊ 1⤋
They all do. They fall in again when they cool. Just top it with pie filling and pipe some whip cream in the center. Delish!
2006-11-19 03:04:07 · answer #5 · answered by Anonymous · 1⤊ 0⤋
It might have gotten a little dry- did it recommend a water bath to cook it?? that would make a difference- and cool it slowly-D
2006-11-19 03:04:38 · answer #6 · answered by Debby B 6 · 0⤊ 1⤋
Link below will help you solve the crack mystery. hope it helps.
:)
2006-11-19 13:01:56 · answer #7 · answered by j 3 · 0⤊ 0⤋