Recipe
Cheesecake Crack Problem Solved Recipe
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Fizzle3nat / All my dishes 1 year, 2 months ago
Cheesecake cracked? Here's some tips/suggestions that might help solve a common problem!
Servings:0
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 Fizzle3nat |
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Fans
Ingredients
- Homemade cheesecake with an annoying crack on the top
Directions
- Oops! The most common reason cheesecakes crack is because they're overbaked. Next time, check it 10 min. before the recipe suggests. Remove cake from oven when a 2 - 2 1/2 inch area around the cheesecake appears set when lightly jiggled. The cake should look wobbly (not soupy) in about a 3 inch circle in the center. Note: cheesecakes with cornstarch or flour do not typically crack as easily from overbaking.
- Maybe the cheesecake was baked too hot. Next time, try setting the oven to a lower temperature and baking a longer time. Follow above suggestion for doneness.
- Try baking the cheesecake in a waterbath. Prepare your springform pan by wrapping a double-thickness of foil on the outside of the pan over the bottom and up the sides. Place in a larger baking pan, and pour in boiling water almost to the level of the cheesecake in the pan. Bake at 325 degrees F for 45 - 50 min. Check for doneness as above. Remove from waterbath immediately after removing from oven.
- Always cool cheesecakes completely to room temperature before chilling. I know the Food Police would probably not agree with this, as a cheesecake is technically a custard, but tough.
- Still have a crack? Sometimes it can't be helped, cheesecakes are funny that way. So now what? Cover it up! Use a sauce; caramel, chocolate or fruit coulis are great options. Or try this:
- Mix together 3 c. sour cream, 2/3 cup sugar, and 1 tsp. vanilla. Spread over top of cheesecake and bake at 250 degrees F. for about 15 min. Cool completely to room temperature before chilling.
- HOPE THIS HELPS! GOOD LUCK! :)
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mrtnzangel8 1 year, 2 months ago said:
LOL...I thought maybe by the title of the recipe you were gonna help us cheesecake as in 'crack' addicts...
I love cheesecake, good tips to know. thanx :)
brianna 1 year, 2 months ago said:
Thanks for all the good tips. That sour cream topping you suggested sounds good. Do you put it on after the cheesecake has completely finished baking, & while it's still hot out of the oven?
I want to try it but need to know first. Thanks again
greekgirrrl 1 year, 2 months ago said:
Excellent !
fizzle3nat 1 year, 2 months ago said:
I gave instructions for the sour cream topping to be used after the cheesecake has been baked (as a cover-up for a cracked top). However, if you want to put it on the cheesecake, crack or not, just spread it on 10 min. before you remove your cheesecake from the oven.
midgelet 1 year, 2 months ago said:
Great ideas!
linspj 1 year, 2 months ago said:
Super idea...thanks for the tips!
jett2whit 1 year, 2 months ago said:
Great tip. Appreciate all the help I can get.
quepidoll 1 year, 2 months ago said:
Also Natalie I saw a baker on food network and he said when you take the cake out of the oven...Run a knife around the edge of the cake...He said as the cake cools it shrinks and sometimes it sticks to the side and thats what causes it to split..Hope this helps...
juels 1 year, 1 month ago said:
Wow, what a helpful post! absolutely love it!
aliasadelyn 1 year ago said:
Also, I usually make a tall aluminum foil barrier for the edge of the cheesecake pan, then put the whole thing on a cookie sheet and bake that way. This helps the cake cook more evenly. Also, when your cheesecake is just about done, maybe ten minutes early, turn the oven off, but leave the cake in there. Abrupt changes in temperature cause cracking and letting it gradually come to room temperature is the best way to avoid this. I love the "cover-up" idea too!
rescue_ranger 1 year ago said:
Great suggestions I use a similar fix it like your but my recipe is 2 c. sour cream, 1 cup whipped cream cheese, 2/3 cup sugar, and 1 tsp. vanilla.
Now if we could come up for a fix for plumbers crack we would be millionaires