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?
Cracking Up Over Cheesecake”
Well, Cracking Up, you are certainly not the first — or the last — baker to experience a crack in the cheesecake. Cheesecake is a very delicate recipe because it is essentially a cross between a custard and a cake. So, it needs to be handled more carefully than most desserts. There are a few things you can try, though, before you completely give up on making cheesecake:
- 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).
But, if you follow all of these tips, and your cheesecake still cracks, what do you do? Well, TRB‘s first instinct would be to cover the crack with something yummy! How about a delicious strawberry or caramel topping? Or what about a more decorative flair – piped whipped cream or some powdered sugar?
Cracking Up, TRB hopes these tips help. As for a new recipe, and in keeping with TRB‘s fall obsession with all things pumpkin, here is a recipe from Food Network Kitchens for — what promises to be — a perfect Pumpkin Cheesecake:
Knowing what you know now, will you give it a try?
Did you find this tip helpful? Post a comment.
Great post! I love a good – non-cracked – cheesecake. Can you make one with no fat too?
Ha! TRB is good, but not *that* good, J&L!