every time i bake a cheesecake, it splits and cracks at the end of the process when i loosen the springform pan. does anyone else have this problem? am i over or under baking it? (i bake it according to the recipe, until it is "set."
2007-01-27 14:14:08 · 6 answers · asked by moondancer629 4 in Food & Drink ➔ Cooking & Recipes
You are probably under baking it or there is not enough moisture in your oven. Place a shallow pan of water on the rack below the cheesecake when you bake. Also, do not be so anxious to loosen the springform pan. Make sure it has time to cool and set. Another resolve, simply smooth a can of cherry pie filling over the top. No one will notice and it will taste even better!! Hope this helps!!
2007-01-27 14:22:08 · answer #1 · answered by Anonymous · 1⤊ 0⤋
when i make a cheesecake first I make a ring the size of my pan out of parchmant paper, then i pour the batter into the pan. Also waiting until the cake cools will help it not split when you open the pan. To keep the grand canyon from forming in the middle of you cake you need to put it in a bath. put several layers of aluminum foil on the outside of your springform pan and then place the pan in tub of about 1/2 to 1 inch of warm water in the oven. This will help the cake bake at a constant temp. Or just make some sort of sauce or whipped topping to spread over the cake and noone will notice. A choclate ganachue works well. Melt chocolate of your choice in heavy cream. yummmm
2007-01-27 14:25:21 · answer #2 · answered by jdtal7570 2 · 0⤊ 0⤋
Try this trick - take a regular cake pan or baking dish, and fill with water. Put it on the oven rack next to the cheesecake while baking - make sure there's enough water so that it doesn't evaporate halfway through cooking, though! This should eliminate (most of the time) the cracking.
2007-01-27 14:22:17 · answer #3 · answered by ~StepfordWife~ 3 · 0⤊ 0⤋
your cheesecake is cracking because there isnt enough moisture in your oven . keep the recommended cooking time, but put a pan of water in the oven, it may not look done when it comes out at the end of cooking time, but i promise it will be very creamy and not overdone! cheesecake should jiggle a little like a custard when taken out. im not a pro, however, i made over 20 cheesecakes this past christmas for gifts, got nothing but raves and people offering money to make them another ($20.00) it doesnt cost me one third of that. maybe with 4kids and a full time job, i need to consider... good luck! one other thing i learned... make sure the cheesecake sits overnight in the fridge before trying to remove the outside of the pan. and are you using a non stick???
2007-01-27 14:29:14 · answer #4 · answered by kim t 4 · 1⤊ 0⤋
sounds like you dont have enough moisture. when i make my cheesecake i take a small baking dish and put enough water to cover the bottom. i place that baking dish on the bottom rack in the back of the oven & then place the cheesecake on the top rack. bake as usual
2007-01-27 14:29:35 · answer #5 · answered by ladyscorp_74 2 · 1⤊ 0⤋
Have you tried letting it cool down a bit before loosening the sides of the pan? It should hold together better as it gets closer to room temperature. Also make sure you're using real cream cheese, not low-fat or imitation.
2007-01-27 14:25:09 · answer #6 · answered by Gitchy gitchy ya ya da da 3 · 0⤊ 0⤋