cheesecake help!?

Question

Last time I made a cheesecake i baked it for 40 min on 350 degrees like the recipe said and it cracked and browned on top. I have a recipe for cheesecake, but how can i prevent the browning and cracking at the top??? any techniques you have pls share!

Answer 1

I hope this helps!
Cracks in a cheesecake, whether they happen during baking or cooling, can be caused by several different factors: extreme temperature changes, an oven temperature that's too high, too much air in the batter, baking for too long a time, or being placed in a drafty place to cool. Sometimes cracks just happen, despite your best efforts. But worry not — the taste of the cake won't be affected. If you're serving the cheesecake to guests, and appearance is important, here are a few tips to help disguise those cracks:

Top the cheesecake with sliced fruit. Any fresh fruit will do, but f you use bananas or peaches, remember to toss them in a bit of lemon juice to prevent them from browning before serving.
Spread the top with a thin layer of sour cream. This ingredient adds to the richness of the cheesecake and conceals any imperfections.
Drizzle melted chocolate on top. Dip a fork in melted chocolate and drizzle a pattern on top of the cheesecake. The chocolate gives the cheesecake a new look. (When hasn't chocolate made everything a little bit better?)
Baking a great-looking cheesecake
A cheesecake is baked in a springform pan. It's a good idea to place the springform on a baking sheet with a lip on all four sides. A springform pan can sometimes leak, despite your best attempt to make sure it's tightly fastened. Placing the pan on a baking sheet will prevent a leaky springform from making a mess in your oven. It's also an easy and safer way to take the cheesecake in and out of the oven, preventing any surprise openings of the springform. If you don't have a baking sheet with a lip, you can wrap the bottom of the springform pan in aluminum foil to seal off any potential leaky cracks.

To tell if your cheesecake is done, observe the top surface carefully. For most cheesecakes, the edges of the cake puff up slightly and may turn faintly golden (a golden brown cheesecake is undesirable). The top should also be dull, not shiny, and when you tap the sides, they should move, but not have the jiggle of liquid. The center should be softer than the edges. The cake will rise slightly during baking, but when it cools, it will settle and solidify. If any cracks appear, they will get smaller as the cake cools and sinks down. You can also carefully run a butter knife around the edge of the cheesecake when it comes out of the oven. Then, as the cake shrinks as it cools, it won't stick to the side of the pan.

You can cool your cheesecake by removing it from the oven, or you can just turn off the oven and crack the oven door. Let the cheesecake cool to room temperature before chilling it in the refrigerator for at least 3 to 4 hours, or preferably overnight, before serving.

Answer 2

the waterbath thing is good, however i would suggest a pan of water on the oven rack below the cake (springforms can leak and you dont want to ruin the crust).. 40 mins @ 350 sounds high, so try this... do 300 for 40 mins, then check it... if it seems almost-but-not-quite set, turn off the oven and leave it in there, checking on it every 10-15 mins. and remember the best cheesecakes were made yesterday... let it chill in the fridge overnight to finish setting up.

Answer 3

Bake at 300-325ºF and/or cover w/ alum foil to prevent browning.

Cracking is caused by too-rapid cooling. When your cake is done, take it out of the oven, pop open the spring gadget (but don't remove side), loosen the cake from the edge, and put back in the oven to cool slowly. Once cool enough to handle, remove to countertop and let cool further. Once room temp, refrigerate.

Answer 4

Be sure to use a water bath...set your spring form pan in a dish of water half way up the pan.

Answer 5

try and error....you will satisfy on your work...and you get the expensive experience about making cheesecake

Answer 6

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