My cheesecake always crack on the surface. Why should I do to achieve a beautiful cheesecake with a smooth surface?
2007-03-20 17:53:45 · 8 answers · asked by tofu girl 2 in Food & Drink ➔ Cooking & Recipes
First guess would be.. your oven is too hot. You're baking the cake too fast. and it's drying out on the top before the middle cooks. I usually bake mine at about 325.. takes a lttle longer but it doesn't puff up so much in the center and then drop. Make sure you have a good oven thermometer to check your temperature.
Also, you might simply be baking it too long. That will also cause cracking. Don't bake a cheesecake til it's hard. If it contains eggs, as my recipe does, you only bake it til it "sets". It should til look moist on top in the center.
It might just take practice til you find the right combination of time and temperature. You'll find your cheesecake is much creamier and smoother if you bake it slowly until just set. But until it's perfect . . . you get to eat all your "mistakes".
2007-03-20 18:06:59 · answer #1 · answered by Irish 5 · 2⤊ 0⤋
Put in your oven a dish of water. The steam will help it from cracking . Also let your cheesecake rest in the oven (turn off your oven and let the oven cool) Brings the temperature down slowly .
2007-03-21 01:07:53 · answer #2 · answered by mike m 2 · 1⤊ 0⤋
Another way to prevent cracking on top is to bake your cheesecake in a bain-marie. (water bath)
Fill a large pan about 1/3-1/2 way with very warm/almost boiling water. Place your spring form pan in it & place in pre-heated oven. Be sure to line the outside of your spring form pan w/ foil to prevent water from seeping into your cake.
2007-03-21 01:21:33 · answer #3 · answered by Treadstone 7 · 0⤊ 0⤋
bake in bainmarie and when done (middle still a lil wobbly) turn off oven and leave for half hour. remove water bath and leave in oven with door open til cake is completely cool. this ensures cake cools slowly and wont crack
2007-03-21 04:24:20 · answer #4 · answered by patches 1 · 0⤊ 0⤋
*Cracking* comes from overmixing a cheesecake or having too many air bubbles- as well as rapid cooling.
2007-03-21 01:13:30 · answer #5 · answered by Just Curious 4 · 0⤊ 0⤋
get a better recipe
make sure the base has enough butter in it
put a jelly top on it (cold jelly b4 it sets fully it looks sooo nice and smooth u can even add fruit or chocolate in the jelly
2007-03-21 00:57:43 · answer #6 · answered by *L-I-V-E* 5 · 0⤊ 0⤋
top your cheesecake with cream and fruit like strawberry or blueberry
2007-03-21 02:58:26 · answer #7 · answered by tolitstolites 3 · 0⤊ 0⤋
i always let my cheese cake cool in the oven .....
turn the oven off when you think it needs a little longer (about 10 mins before you normally take it out) .open the oven a little and let cool ........... take it out when its cool enough that you can take it out with bare hands ......
good luck
2007-03-21 08:58:26 · answer #8 · answered by bandan 2 · 0⤊ 0⤋