I need a cheesecake recipe that will prevent the cake from cracking in the oven. Every time I make a cheesecake, it comes out with that same awful crack somewhere. Can you help? Or — can you give me a whole new recipe altogether?
- Check to ensure that the temperature on your oven isn’t set too high when baking a cheesecake; the ideal temperature should be no more than 325 degrees. Some recipes even call for 300 degrees. Check it twice.
- Don’t open the oven while the cheesecake is baking; although, it’s tempting, this will affect the temperature and may lead to cracking.
- Put your cheesecake in a water bath. When you prepare the cheesecake, put it in a springform pan that sits inside a larger pan. Then, surround the springform pan with boiling water. This will allow the cheesecake to maintain an even temperature all around to prevent cracking.
- When you pull the cheesecake out of the oven, allow it to cool in a space that is warm to room temperature. Do NOT put it directly in the refrigerator. A rapid change in temperature will cause it to crack. Some recipes even recommend leaving the cheesecake in the oven for an hour after it’s done cooking (with the oven turned OFF, of course).