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Cheesecake with NO CRACKS

#1
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8/21/09 at 2:58pm
  • Joined: June 2009
  • Post Count: 30
Does anyone have any tips on how to prevent cracks on top of the cheesecake?
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#2
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8/21/09 at 6:13pm
  • Joined: May 2009
  • Location: Syracuse, NY
  • Post Count: 79
Assuming your oven is not too hot, baking the cheesecake in a water bath and then allowing it to cool in the oven for at least an hour should do the trick. Open the door a few inches while it's cooling. Good luck!
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#3
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8/21/09 at 6:25pm
  • Joined: March 2002
  • Location: SLC UT
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Singer's advice is sound. Some advocate a couple of tablespoons of flour mixed in to the batter but I find that clouds the flavor and toughens the textures. This has been talked about a lot here in the past so you might do a little searching and read some of the past thoughts.

Phil

The Cake is a Lie!

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#4
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8/23/09 at 8:40am
  • Joined: August 2006
  • Location: Rome, Italy
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My answer is not to mind the cracks! tastes just as good after all!
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#5
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8/23/09 at 10:28am
  • Joined: May 2009
  • Location: Syracuse, NY
  • Post Count: 79
Good point. You can also cover up the cracks with a topping such as chocolate fudge, blueberry, raspberry or sweetened sour cream. Looks good, tastes great!
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#6
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8/23/09 at 10:43am
  • Joined: March 2002
  • Location: SLC UT
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mmmmmmm lemon curd mmmmmmmmm

The Cake is a Lie!

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#7
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9/30/09 at 7:14pm
  • Joined: September 2009
  • Post Count: 11
Avwater bath is the most effective way to prevent the cracks. Just put your pan(s) in another pan thats filled with water and bake as normal. I also have heard of the resting period but personally never used it myself. good luck in the future.

:chef:
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#8
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9/30/09 at 8:23pm
  • Joined: August 2008
  • Location: Schenectady, NY
  • Post Count: 116
Sounds like we pretty much have this surrounded. I do add one tablespoon of flour to my batter and bake it in a bain marie about one inch deep. Make sure to butter the side of the spring pan after you prebake your bottom crust - this will help the cake release from the sides as it cools therefore reducing any cracking due to the cake sticking in spots on the side and releasing in others. When you're done baking leave your cheesecake in the oven with the door shut for at least four to five hours - the center should still have some jiggle to it when you turn off your oven. By now the cake should be set and released from the side. Remove the pan, do yourself a favor, and chill the cake overnight before you cut it. It needs to set up properly. I've never had a cheesecake crack.

Hope this helps,

Willie
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#9
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9/30/09 at 9:29pm
  • Joined: November 2005
  • Location: Seattle, WA
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do not refridgerate the cheesecake until its completely at room temp.
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#10
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10/1/09 at 5:28am
  • Joined: August 2009
  • Location: Montreal Canada
  • Post Count: 805
The cake must rest in the oven after being cooked for at least 30 minutes before removing from the oven , oven door stays open, leave it to rest ,this will allow the heat to escape so that it can return to its normal size. If there are cracks, they will soon disappear.
Cake must be at room temp before refrigeration. Sit in fridge for one day then glaze or garnish.
I find that when a cheesecake sits in the fridge for more than 10 hours it takes on a better texture and flavor.


Petals

Petals
Creme tangerine and Montélimar
A ginger sling with a pineapple heart....after the "Savoy Truffle".

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#11
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10/1/09 at 5:29am
  • Joined: May 2006
  • Location: PALM BEACH FLORIDA
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Start by having mix at room temp. Do not bake in to hot an oven, place in water bath high enough to cover sides of pan. Put an additional pan of water in oven to generate more humidity. Dissolve some cornstarch or tapioca starch in mix, does not make tough like flour does.

CHEFED

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#12
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10/1/09 at 5:04pm
  • Joined: July 2009
  • Location: Chicago
  • Post Count: 223
I think the cracks give the cheesecake a rustic feel. I like them, but to each is own :chef:
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