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Re: Cracking Cheese Cake

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Posted by anna n on August 20, 2008 at 08:47:16:

In Reply to: Cracking Cheese Cake posted by Carolyn - Iowa on August 19, 2008 at 15:30:56:

Some things that may help:
1. Try reducing the cooking time slightly by 5 or 10 minutes.
2. Be sure cream cheese, eggs, and any other liquid or semi-liquid ingredients are at room temp before mixing the batter.
3. Use your paddle beater on your mixer (the wire whip beats in too much air and can cause the cheesecake to crack), and don't over beat.
4. As soon as the cheesecake finished baking, run a thin knife blade around the outside edge between the cheesecake edge and the inside of the pan. Then cool as usual.
5. If all else fails, make up a mixture of softened cream cheese, powdered sugar, sour cream, and vanilla to make a soft topping and swirl it over the top of the cheesecake. True, it will hide the swirl pattern of your cheesecake, but it also hides any cracks or irregularities that form on top of the cheesecake and it saves you from having to re-bake.

: I make a lot of swirl cheese cakes, but the problem I've always had is the tops cracking even though I use a water bath, let it set in the oven after baking with the heat off of course, then completely open the oven door & let it rest another 45 minutes before setting it out on the counter to cool somemore before refrigeration. I tried not putting as much of the swirl part (seedless strawberry jam in it, but, it still cracked, just not quite as bad. Any ideas out their? Thanks!

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Comments:
: Some things that may help:
1.  Try reducing the cooking time slightly by 5 or 10 minutes.
2.  Be sure cream cheese, eggs, and any other liquid or semi-liquid ingredients are at room temp before mixing the batter.
3.  Use your paddle beater on your mixer (the wire whip beats in too much air and can cause the cheesecake to crack), and don't over beat.
4.  As soon as the cheesecake finished baking, run a thin knife blade around the outside edge between the cheesecake edge and the inside of the pan.  Then cool as usual.
5.  If all else fails, make up a mixture of softened cream cheese, powdered sugar, sour cream, and vanilla to make a soft topping and swirl it over the top of the cheesecake.  True, it will hide the swirl pattern of your cheesecake, but it also hides any cracks or irregularities that form on top of the cheesecake and it saves you from having to re-bake.



: I make a lot of swirl cheese cakes, but the problem I've always had is the tops cracking even though I use a water bath, let it set in the oven after baking with the heat off of course, then completely open the oven door & let it rest another 45 minutes before setting it out on the counter to cool somemore before refrigeration.  I tried not putting as much of the swirl part (seedless strawberry jam in it, but, it still cracked, just not quite as bad.  Any ideas out their?  Thanks! 



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