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8 answers

You can't, but what I usually do is push the crack back together and then put a cherry pie filling topping and you would never know.

2007-02-15 16:46:18 · answer #1 · answered by Anonymous · 1 0

Check your oven temperature - get one of those oven thermometers that mount on the rack and adjust accordingly.

Or, try this trick - take five minutes off the baking time. A dense batter will continue to bake outside the oven for about five minutes.

There's a good chance you're overbaking, either because your oven temp is slightly higher than your thermostatic preset, or because you're leaving the cheesecake in the oven a little too long.

If you're using a springform pan, don't pop the ring until the cake is completely cooled to room temperature (not in the refrigerator!)

2007-02-15 17:27:07 · answer #2 · answered by Nate D 3 · 0 0

Cracking in your cheesecake is usually due to baking at to high a temperature, overbaking or during the cooling process. As it cools it begans to shrink and if the filling sticks to the side of the pan it will crack in the center. Try to run a knife around the edges of the cheescake to separate it from the pan. If it still cracks you can wait until it is cooled then simply dip a knife in hot water and smooth over the crack area. Continue until it's all repaired.

2007-02-15 19:42:58 · answer #3 · answered by becki 1 · 0 0

try baking the cheesecake in a "bain marie" or water bath. wrap the outside of the spring form pan in tin foil & place foil wrapped pan in a larger baking dish (like one for a sheet cake). put the larger dish on the oven rack and fill with water until it reaches 1" from the top edge of the springform pan. do not open the oven at all while baking the cheesecake. after the baking time, turn off oven, & leave cake in with the door slightly cracked for 45 minutes to 1 hour. remove pan from oven carefully, take cake from water bath & cool fully on counter.

2007-02-15 17:23:34 · answer #4 · answered by SmartAleck 5 · 0 0

I find that mine don't crack anymore since I've lowered the temp. I now cook my cheesecakes on 225 for an 1 1/2 hours. They seem to come out creamier too! Good Luck.

2007-02-15 22:58:43 · answer #5 · answered by PAB 2 · 0 0

Try to cool it in the oven. It works.
When your cheesecake is done, turn the oven off, and open the door a crack. It works for me every time.

2007-02-15 18:20:49 · answer #6 · answered by Sabine5 3 · 0 0

The little cracks show that it is cooked clear through and starting to dry. Try taking it out of the oven a few minutes earlier--- the internal heat should insure that it is cooked--- but not drying.

2007-02-15 17:22:07 · answer #7 · answered by Rani 4 · 0 0

I cant keep the top smooth either, so i just put a topping on it. try cherries sprinkled with suger that you have let sit for a few minutes in the fridge.

2007-02-15 17:19:35 · answer #8 · answered by ghilleys_girl 2 · 0 0

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