cheesecakes?

Question

How do i make a cheesecake that wont split on the top? do i need to bake it at a lower temp?

Answer 1

Cakes crack becasue the heat is too high. You might also want to put a pan of water at the bottom rack to get the moisture

Answer 2

Try putting a baking dish with water in the oven at the same time. You might also want to try turning the temp down on your oven just a smidge too. If you have an oven thermometer, you want to make sure your oven temp is accurate. Also check the cheesecake for doneness a little earlier. Most of the time the cheesecakes split because either there is not enough moisture in the cake or the cake was in the oven too long.

Answer 3

Easy Cheesecake

2 eight-ounce packages cream cheese,softened
1/2 cup Sugar
1/2 teaspoon Vanilla
2 Eggs
1 Graham-cracker crust, 9"

Mix cream cheese, sugar and vanilla at medium speed with electric mixer until well-blended. Pour into crust. Bake at 350 F. for 40 minutes, or until center is almost set. Cool. Refrigerate 3 hours or overnight, Makes 8 servings.

For Chocolate Cheesecake:
Melt four squares of semi-sweet baking chocolate; add after eggs and mix until blended.

For Pumpkin Cheesecake:
Add 1/2 cup canned pumpkin, 1/2 teaspoons ground cinnamon and a dash each of nutmeg and cloves in the first step. Then add eggs and proceed as directed.

Answer 4

Bake the cake in the middle of the oven.
I also let the batter stand a few minutes before I put it in, so I'm sure everything is at room temp before I put it in.
Also, check your oven to make sure you have the right temp.
That's the only thing I do and I haven't had a cheesecake split on me in forty years.
Cinnamon Amaretto for me.

Answer 5

do you bake it in a water bath??? but take a look at this

HOW TO PREVENT CRACKING CHEESECAKES: The truth is that cheesecakes tend to crack even if you do everything right. Small cracks in my homemade cheesecakes never bothered me, but the large one that occasionally developed through the middle of it meant it was overbaked. However, as long as it tasted delicious, which was 9 times out of 10, I served it anyway.

Cheesecakes with cornstarch or flour do not crack as easily from overbaking. The starch molecules will actually get in between the egg proteins preventing them from over-coagulating. No over-coagulating, no cracks. Some bakers add extra insurance to a cheesecake recipe without starch, by simply adding a tablespoon to a 1/4 cup of cornstarch to the batter with the sugar.

Answer 6

I have the same problem. I heard to leave the cheesecake in the oven to cool down slowly when it is done, or I have tried a pan of water in the oven under the cheesecake while it bakes. Sometimes it works sometimes it doesn't.

Answer 7

This one won't split:

INGREDIENTS
1 1/2 tablespoons butter
1/2 cup graham cracker crumbs
12 ounces cream cheese
3/4 cup white sugar
4 eggs
2 tablespoons all-purpose flour
1 1/2 teaspoons vanilla extract
1/2 teaspoon salt
2 cups heavy whipping cream

DIRECTIONS
Grease an 8 inch springform pan thickly with butter. Turn pan on its side, place a few graham cracker crumbs in pan and shake so crumbs stick to sides. Keep turning and add crumbs as needed until sides are well coated. Set pan upright and coat bottom of pan. Put pan into freezer for 30 minutes or refrigerator for 2 hours.
Preheat oven to 300 degrees F (150 degrees C).
With electric beater, mix cream cheese, sugar, egg yolks, flour, vanilla, and salt. Beat thoroughly and then turn mixer to slowest speed and slowly pour in the cream.
Beat the egg whites until stiff but not dry. Add to the above mixture and fold the whites in by hand, lightly but thoroughly. Pour mixture into the crumb-lined pan.
Set pan into shallow pan containing 1 inch hot water and bake at 300 degrees F (150 degrees C) for 1 1/2 hours. Refrigerate for at least 6 hours before serving.

Answer 8

Your cake will be done at precisely 150Fdeg in the center, I start off 400F 15 min then drop to 200F with out opening door I check at 1 hr . no water bath This is the best method that I've used so far. Don't go by time Don"t go by my time either my recipe uses 5 eight ounce packs of c/c for N.Y. style

Answer 9

Buy one at the store.

Cheesecake factory cheesecake.

Answer 10

Get the no bake kind