How to modify a cheesecake recipe so it doesn't crack?

Question

I have an old family new york cheesecake that is scrumptious but it cracks. How can I modify the recipe to prevent that without giving up the flavor?

Answer 1

The cracks are caused by lack of moisture. Place a pan of water on the bottom rack of the oven while baking. Don't overcook and make sure the pan does not dry out. Good luck.

Answer 2

The cracks aren't really related to the contents of the recipe, they're related to the cooking method and, more importantly, the cooking speed. Cheesecake is done when it reaches an internal temperature of 150 degrees Farenheit. If it goes as high as 160, the surface will crack under the temperature strain. You can check the temp in the center of the cheesecake with an instant read thermometer just as you would a roast.

I'm assuming that you're baking this at a reasonably low temperature. If you're not already doing so, you might want to consider baking it in a water bath. Wrap the outside of the spring-form pan (if that's what you're using) tightly with a double layer of aluminum foil and set it in a 9x11 pan filled 1/2 way with water. This may extend the baking time, but it helps to promote a slow, easy baking process.

Also, when you have the cheesecake out of the oven, take a paring knife or something similar, and separate it from the edges of the pan. Cracks can occur while the cheesecake is cooling because the cooling cheesecake shrinks and clings to the sides of the pan.

Answer 3

You may need to cook it in a water bath. Make sure that you put heavy weight aluminum foil around the cheesecake pan really well. Put the cheesecake in a larger pan like a lasagna pan, pour hot water in the pan, make sure you don't get any on the cheesecake and bake as usual. No cracks and so yummy.

Answer 4

The trick to the cracking cheesecake is to leave it in the oven to cool. Turn the heat off, open the door and leave it there until it is completely cooled.
I had a friend who baked cheese cakes to order and that was her trick and I never saw a cheesecake she made with a crack in it.

Answer 5

The cracks give it flavor! Without cracks, you'd have a Jello no bake cheesecake flavored thing.
Cover the cracks with a dust of cinnamon or nutmeg! Some sliced fruit also works. '

Answer 6

Yoghurt won't artwork in case you will make a baked cheese cake-------in case you will make a Jello form cheesecake who is conscious. additionally--in a baked cheesecake eco-friendly tea's style is in basic terms too gentle and could no longer come by way of because of the warmth. Chef Jack Garison

Answer 7

I've read that the cracking is due to cooling it too fast...........when the cake is done baking, turn on the oven and crack the door, let the cake cool in there until the oven is cool, then let it cool to room temp on the counter before you throw it in the fridge to chill. That has always worked for me.

Answer 8

put a pan of water on the rack below the cheese cake and cook 5 minutes less

Answer 9

Just put a can of pie filling on the top and no one can see the cracks.

Answer 10

the has to do with the moisture in the air and vibrations can do cracking also.