2007-07-12 21:37:31 · 11 answers · asked by ? 3 in Food & Drink ➔ Cooking & Recipes
According to the cookbook "Cheesecake Extraordinaire" : "Cheesecakes often crack. You can reduce the chances by not overbeating the batter when adding the eggs. Beating too long or at too high a speed will cause cracks. Always beat eggs using the lowest speed of your electric mixer. Do not bake your cheesecake at too high a temperature. Do not overbake your cheesecake. Cracking also occurs during the cooling process. As a cake cools, it begins to shrink. If the filling sticks to the side of the pan, it will crack in the center. To avoid this, run a knife around the edge of the cake to separate the cheesecake from the pan."
2007-07-13 10:32:58 · answer #1 · answered by Sage 6 · 0⤊ 0⤋
If you're baking for about 40 mins with the oven switched on, let's say, then switch the oven off after that period but leave the cheesecake in. After about an hour with the door closed, open the door but don't move the cheesecake. Then after another hour with the door open take it out and leave it to stand. You should then find that it is lovely and smooth and doesn't crack.
2007-07-13 02:48:56 · answer #2 · answered by garstard 3 · 0⤊ 0⤋
A couple tips...don't over mix the batter, turn your temp down slightly ( I do mine 25 degrees) and put a pan of water in the oven on the bottom shelf when you are baking it. Also don't over bake, make sure the center is a little jiggly when you take it out of the oven. I do all of these things and mine do not crack..Hope this helps ,good luck!
2007-07-13 00:23:01 · answer #3 · answered by ridder 5 · 2⤊ 0⤋
Place a moist towel over the springform pan as it comes out of the oven, this will greatly reduce the cracking. Always bake cheesecakes in a round springform, not a 9x9 square or any size rectangle pyrex or metal, I've noticed that helps too.
2007-07-12 21:43:28 · answer #4 · answered by ghemcartographer 2 · 0⤊ 1⤋
Cheesecakes should be baked in a water bath. Are you doing this? Use a cake pan, pour in 1 inch of water and sit the springform pan in the center.
The steam from the water keeps a "skin" from forming as it cooks. When your cheesecake has a skin, it will crack as it cools and constricts.
2007-07-13 02:54:19 · answer #5 · answered by msbettyboop40 4 · 0⤊ 0⤋
I think there are either one of these two problems you are facing. One is the mixing you are doing with the flour and the cheese or second, the cheese you purchasing to make the cheesecake is not of good quality. I may be wrong but worth a point or two to look in too.
2007-07-12 21:55:02 · answer #6 · answered by chocoganesh 1 · 0⤊ 0⤋
Are you allowing it to cool in the oven, with the door cracked open? That could be your problem
2007-07-12 22:06:15 · answer #7 · answered by Pat C 7 · 1⤊ 0⤋
You don't have to bake this one:
8-Minute Cheesecake
1 (8-ounce) package cream cheese, softened
1/3 cup granulated sugar
1 (8-ounce) container sour cream
2 teaspoons vanilla extract
1 cup non-dairy whipped topping
1 (9-inch) graham cracker pie crust
1/2 pint strawberries, hulled and sliced
In a large mixing bowl beat cream cheese until softened; gradually add sugar. Blend in sour cream and vanilla until well mixed. Gently fold in non-dairy whipped topping, blending well.
Spoon into prepared graham cracker crust and chill. Garnish with sliced strawberries.
Makes 8 servings.
2007-07-12 21:44:26 · answer #8 · answered by secretkessa 6 · 0⤊ 1⤋
as the cheescake is cooking, have a roasting dish of water in the oven with it. this will help it to steam and helps prevent cracks
2007-07-13 02:23:16 · answer #9 · answered by Mrs Chicagosgirl!! 5 · 1⤊ 0⤋
well ive got an solution to that just eat it when it hot silly or try not cooking so long
2007-07-12 21:51:56 · answer #10 · answered by Anonymous · 0⤊ 0⤋