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Discussion Topic: cheesecakes
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 lovetobake45 |
02-16-2010 @ 10:38 AM
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Hi, I am new to this forum and I love to make cheesecakes.I was wondering if anyone has a problem (like i do)with cracking?Very few of my cheesecakes come out without a crack.I think it must be my oven because they very seldom cook in the time given in the recipe.Therefore I must leave them in longer.
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| snoboard |
02-17-2010 @ 8:56 AM
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How do you stop a baked cheesecake from cracking?
Here's several piecess of advice I got, haven't tried them all, but the 'water bath' has worked for me.
A: open the door and slowly let the cheesecake cool down and then pull it out completely of the oven after about fifteen minutes... that isn't always a sure thing though either if mine crack, i just cut it into slices so then the crack isn't noticeable..
if you spray a tiny bit of Pam® on top before baking it usually helps.
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Water Bath is a method used to bake cheesecakes to lessen the likelihood of cracking from occuring. This method should be used especially for larger cheesecakes.
Directions
1. Wrap the sides and bottom of a spring-form pan with heavy-duty aluminum foil to prevent leakage while baking the cheesecake.
2. Place the cheesecake batter-filled spring-form pan into a larger 2" to 3" deep baking pan.
3. Place pan in a pre-heated oven. With a kettle filled with very hot water, half-fill the larger pan, approximately 1 1/2" to 2".
4. Bake cheesecake as directed. When cheesecake is done, turn off oven and remove springform pan from the water bath and run a knife or narrow spatula around the edge of the pan so the cheesecake can pull away freely from the pan as it cools. Carefully move the larger pan with water to the bottom rack. It will be very hot. Place cheesecake back onto middle rack. Close oven door. Allow cheesecake to remain in cooling oven for 30 - 60 minutes or until center is completely set. Discard water from larger pan after it has cooled.
5. When the cheesecake has cooled completely, place spring-form pan with aluminum foil still attached in the refrigerator for at least 4 hours or preferably overnight.
6. Remove aluminum at the same time the sides and bottom of the spring-form pan are removed for serving or freezing.
They say 30-60 minutes, but I leave it in the oven (turned off) for 4 hours, then chill overnight.
Also, never open the oven. Except for right when it is done to remove the cheesecake from the water bath and place them both back in the oven separately as directed!
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In many instances, cracks are because it's baked too long. Many think if it seems wobbly in the middle after the baking, it's still not cooked and should remain in the oven. Taking it out when wobbly, allowing it to rest for two or three hours and chilling at min 4 hrs (overnight better) will result in a perfectly baked and creamy cheesecake.
But regardless of anything else, as someone else said, cracks don't mean a thing and won't affect the flavour.
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Chef Boy-Ar-Bakke
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| lovetobake45 |
02-17-2010 @ 3:00 PM
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Thank you very much for that information I have never had it explained to me so well.I am going to try this next time. I just made a Maple Pumpkin Cheesecake and it had a crack but like you say it never affected the taste!
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| simone |
10-29-2011 @ 11:49 PM
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Hi, maybe your oven temperature was too hot. I tried making a New York style cheesecake a couple of weeks back and I was pleasantly surprised that it had no cracks, considering its my first time. I put my oven temperature to 140C and baked for 70 minutes. By the way, it was a 9" cake.
Warmest Regards,
Simone
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| DACIA |
11-13-2011 @ 11:56 AM
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I run a knife around the sides after its done. I'ts also important to not overbeat when adding the eggs.
GOOD LUCK
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| huma |
12-19-2011 @ 6:45 AM
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i have got egyptian double cream cheese. can i bake
cheese cake with it. This cheese is too salty. I dont
know what to do with these cheese.
Please help
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| vindikated |
03-22-2019 @ 9:32 AM
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| peter333 |
07-21-2019 @ 5:51 PM
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| krogerbest |
09-19-2020 @ 4:24 PM
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| johara |
10-12-2020 @ 9:24 AM
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