As cheesecake cools, it contracts, and if the edges remain stuck to the pan, cracks form. Don’t overbake the cheesecake: take it out of the oven when still a little jiggly the center. Cracks form when the cheesecake gets too dry.
How to Prevent Cracks in Cheesecake
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- I’ve compiled a list of my best techniques for baking a flawlessly smooth cheesecake.
- Cheesecake has always been one of my favorite sweets, and it continues to remain so.
- Every year for Christmas, my mother cooked the most wonderful amaretto cheesecake.
- Rather than counting down the days until Santa arrives, I’d rather be counting down the days till that cheesecake arrives.
- Cheesecake is a classic dessert that is always beautiful and decadent to serve.
Even though cheesecake appears to be intimidating and difficult, there’s nothing to be afraid of!Take your time with the recipe and make sure you have gone through all of the directions before you begin to prepare it!Simple methods and practices will help you prevent lumps and cracks in your next cheesecake, and they are as follows:
- Make use of cream cheese that has been allowed to come to room temperature. It is more difficult to combine cold cream cheese, and lumps are more likely to occur.
- Make care to thoroughly combine all of the cheesecake ingredients (except from the eggs), removing any possible lumps in the cream cheese along the way.
- Eggs contain air in the batter, which can produce splits if the batter rises too much. As a result, once the eggs have been added, mix them as little as possible.
- Always use a springform pan and a water bath for your cake. This is the most effective method of avoiding cheesecake cracks. More information on my simple water bath approach may be found below.
- While the cheesecake is baking inside the oven, avoid opening the door or vent. Drafts and temperature variations are frequently responsible for large fractures
- avoid overbaking! Cracking is caused by this factor the most frequently. When the cheesecake is finished baking, there will still be a shaky region in the center of the cheesecake measuring 2 to 3 inches in diameter. Additionally, the edges will be little puffy.
- Once the cheesecake has finished baking in the oven, just switch off the oven and open the door a bit. Leave the cheesecake in the refrigerator for approximately 1 hour. Cracking is frequently caused by abrupt temperature fluctuations, as was the case previously.
- Once the cheesecake has reached room temperature, wrap it securely in plastic wrap and place it in the refrigerator for 4-8 hours or overnight (whichever is longer).
Trying to save time by skipping the baking and chilling process? Make my no-bake cheesecake for dessert.
What is a Cheesecake Water Bath?
- Water baths are frequently used in the baking of cheesecakes. The cheesecake is baked in its circular springform pan, which is then put into a bigger pan filled with boiling water. This is all there is to it. It is necessary to employ this procedure since cheesecake thrives in a moist environment! Cheesecakes include a lot of eggs. For eggs to properly rise and to avoid drying out or burning, they require a wet and humid atmosphere.
- When the cheesecake is lifted gently and evenly by the steam from the hot water, it reduces the likelihood of cracks appearing on the top surface.
- Slow and consistent steam baking helps to keep the cheesecake from sinking back down as it cools down.
Taking a few extra minutes to create a water bath for your cheesecake is definitely worth the effort, as you can see from the instructions above. I can’t emphasize enough how important it is!
How to Make a Water Bath:
- Wrap the bottom and edges of the springform pan with aluminum foil to prevent it from sticking.
- Place the cheesecake pan in a big roasting pan to prevent it from overflowing. Fill the cheesecake pan to the brim with the filling. After that, fill the roasting pan halfway with boiling water (approximately 1/2 inch to 1 inch deep). I usually fill the roasting pan halfway with water once it is placed in the oven to bake because it is difficult to transfer a roasting pan filled with water with a cheesecake inside of it into the oven without spilling
Alternate Water Bath Option
- In case you don’t want to take the chance of water seeping into your springform pan, I have an additional water bath option that works fantastically.
- In fact, it’s exactly what I recommend when making my key lime cheesecake recipe.
- A big roasting pan will still be required, but it will be placed on the bottom shelf of the oven beneath the cheesecake while it bakes.
- Bring a kettle of water to a boil.
- Make sure you have enough water in the roasting pan for the water bath, as you will need 1 inch of water for the water bath.
- Place a big metal baking or roasting pan on the bottom oven rack of the preheated oven (I generally use a 9×13 inch baking pan–do not use a glass baking pan).
- Fill the pan with hot water until it is approximately 1 inch deep.
Place the cheesecake on the center shelf of the oven right away.Close the oven door to keep the steam trapped within.
- This one-of-a-kind water bath delivers steam to the oven without requiring the cheesecake to be baked directly in the water.
- There’s nothing to be concerned about if your cheesecake has a few cracks in it.
- Using a fruity sauce or whipped cream to cover everything helps to mask the mess.
- Now it’s time to make some cheesecake!
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A big fear of every baker is a cracked cheesecake. Our Test Kitchen explains how to avoid these cracks (and how to patch them).
- Cheesecake is one of our favorite sweets here at Taste of Home HQ, but it’s also one of the most difficult to make correctly (we’ve made lots of blunders in the past).
- If you make a single mistake, you might wind up with a massive fracture that completely wrecks your presentation.
- Not every baker’s worst nightmare, would you say?
- Cracks in your favorite cheesecake recipe, on the other hand, are simple to avoid.
- For tips on making cracked cheesecake a thing of the past, I spoke with Catherine Ward, our prep kitchen manager and master cheesecake baker, on why cheesecakes are prone to cracking and how to prevent it.
What Causes a Cheesecake to Crack?
- It is necessary to understand what causes cheesecake defects before you can prevent them.
- The primary reasons why cakes break, according to Catherine, are as follows: The first is that they have been overbaked and are now dry.
- Cakes that are too dry will not hold together in a single piece because they lack the necessary moisture.
- It’s critical to avoid overbaking cheesecakes because they’re quite delicate.
- Split tops can also develop as a result of the cooling process.
- As the cake cools, it shrinks in size.
- Because it is shrinking and cooling, the cake might pull and split if any portion of it becomes attached to the side of the pan.
How to Prevent a Cracked Cheesecake
Home Cooking at Its Finest When it comes to preventing your cheesecake from cracking, Catherine believes there is no single strategy that will work every time. Instead, she proposes a number of tactics that might be used to increase the likelihood of success.
Grease the pan
Yes, even if it’s a nonstick surface, explains Catherine. Cheesecakes are prone to cracking as they cool and shrink. If any part of the cake adheres to the edge, it has the potential to pull on the edge of the cake as it compresses, resulting in a gash in the cake. Catherine suggests a little application of cooking spray to be on the safe side just in case.
Don’t overbeat the eggs
In the last stage, Catherine recommends waiting to add the eggs and just beating until barely combined—not more than that. She adds that the more eggs you put into the cheesecake batter, the more air you introduce into the cheesecake batter. The more air you have in your batter, the more probable it is that your cheesecake will expand, shrink, and eventually break.
Always use a water bath
- Water baths are an excellent way to prevent cracked cake from occurring, even when the recipe does not call for this procedure.
- Every single cheesecake made in our Test Kitchen is baked in a water bath, and just look at how gorgeous they turn out!
- All you need to make a water bath (also known as a bain-marie) is a high-sided pan and plenty of boiling hot water.
- Placing your cake pan inside the water bath (it’s a good idea to wrap it in aluminum foil—even if it says leak-proof!) and filling the pan halfway with boiling water is a smart idea.
- Then bake as you normally would.
- Using a water bath to bake the cake helps it bake more uniformly, and it also ″provides a moist environment that will protect it from drying out and breaking,″ according to Catherine.
Keep the cheesecake away from the top of the oven
- Cracks can also appear when the top of the cake bakes too rapidly, which is a common occurrence.
- Catherine recommended that you move the cheesecake down a few inches in the oven to avoid it from becoming too brown on the top.
- It’s true that the middle rack is normally the best for baking, but with cheesecake, it’s vital to leave some breathing area between the pan and the oven.
- According to Catherine, it is not necessary to slide your rack all the way to the bottom, but even a single rung from the middle can make a significant difference.
- As with a regular cake, it might be tempting to bake a cheesecake until the center is set, but Catherine warns that once the center of a cheesecake is set, it has been overbaked, and overbaked cheesecakes are more likely to crack.
- A short wobbling test may be used to determine whether or not your cake is done.
- Use a wooden spoon to tap the side of your springform pan to get this effect.
- If the cake starts to ripple, it isn’t there.
- Bake until it wobbles little and moves as a whole, at which point it is done.
Run a knife around the edge
After removing the cake from the oven and allowing it to cool for approximately ten minutes, Catherine recommends running a dull knife over the edge of the pan to loosen the cake. This will guarantee that nothing is stuck to the inside rim of the cake, which might cause it to break.
How to Fix a Crack in Your Cheesecake
- Home Cooking at Its Finest A crack in your cheesecake, unfortunately, is not something that can be repaired; it is something that must be lived with.
- Fortunately, cracked cheesecakes still taste delicious, and you can simply conceal the cracks with a layer of frosting.
- Catherine advises sprinkling fresh whipped cream on top of your cheesecake before serving.
- Fresh fruit, or even handmade chocolate ganache, may be used to hide a variety of defects, as shown in this mint-chocolate cheesecake.
- Furthermore, who doesn’t enjoy a bit extra cream, fruit, or chocolate on their dessert?
Why Did My Cheesecake Crack? (Simple Fixes and Preventative Tips)
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- Every baker who has ever attempted to make a cheesecake has experienced a cheesecake crack at some point.
- Cracks in cheesecakes occur on a regular basis, whether it is a minor break in the middle or the entire cake has split.
- There are a few possible reasons why your cheesecake may have cracked, as well as some simple steps you can take to avoid this from occurring again.
- Hopefully, this explanation, together with some future-oriented suggestions, can assist you in preventing your cheesecakes from cracking in the future!
Mix It Just Right
- The primary and most common reason for many cheesecakes to crack is that the batter is overmixed.
- Once the cream cheese and sugar have been well beaten, resulting in soft and fluffy cheese, you do not want to combine the other components with as much energy as you did with the cream cheese and sugar.
- In a small bowl, combine the eggs and mix just enough to integrate them, turning the mixer off after they are completely included.
- In a separate bowl, combine the flour and the remaining ingredients, stirring carefully until everything is well-combined.
- A high speed or even for more than one minute is not required while mixing the batter in a stand mixer.
- If you overmix your cheesecake, allowing the mixer to run at extremely high speeds or for an extended period of time, you will integrate an excessive amount of air into the batter.
- It will puff up as it bakes because the trapped air in the cheesecake will expand as it bakes, causing the cheesecake to expand as it bakes.
It is inevitable that the cheesecake will collapse and break when it is removed from the oven.Cheesecake does not get along well with the elements!As a result, in the first stage of the recipe, beat the cream cheese until it is frothy and soft, then reduce the speed of the mixer to a low setting or even combine the other ingredients by hand to help prevent cracking.
Release the Cake From the Pan
- You should run a knife or a tiny offset spatula down the edge of the cake pan after the cheesecake has baked and been removed from the oven to avoid the cheesecake from clinging to the sides of the pan.
- It is normal for the cake to compress and pull away from the sides of the pan as it cools.
- It is possible that the cake will break around the sides of the pan if it is stuck to the pan because the center will sink and the borders will remain attached.
- You don’t want to entirely remove the cheesecake from the pan while it’s still hot, or you’ll run into even more problems.
- However, rapidly scraping a knife or spatula along the edges of the cheesecake will avoid any sticking and cracking around the borders of the cheesecake’s perimeter.
Cooked to Perfection
- Overbaking a cheesecake can also cause it to crack, since the cake becomes too dry as a result of the high temperature.
- Once the cheesecake has been baking for a while, you want to take it from the oven while the middle is still a bit jiggly.
- Make sure to bake the cheesecake according to the directions on the package, and check it many times during the last few minutes of baking to ensure the middle is still lovely and soft.
- Even after it has been withdrawn from the oven, the center will actually continue to cook, so there is no need to be concerned about food safety—it is absolutely fine to eat with a little movement in the middle!
- When the cake is cooked for an excessive amount of time, the moisture is baked out of the cake, resulting in a cake that is extremely dry.
- Even before the cake comes out of the oven, it is possible that it will crack due to this.
- In other words, if you open the oven door and see cracks forming, the cheesecake has been cooking for too long!
Remove it as soon as possible to avoid the cracks from becoming more severe and costly to repair.
Be Sure to Water Bath!
- For those of you who have ever questioned why cheesecake recipes usually ask for the cake to be cooked in a water bath, here is the answer: cracking!
- There are two primary reasons why cheesecake pans are put in a water bath.
- As previously said, the primary reason why you should always utilize a water bath while baking a cheesecake is to ensure that moisture is added to the oven during the baking process.
- Cheesecakes crack when they become too dry, as you have just discovered.
- A water bath, which delivers steam to the oven to assist prevent the cake from becoming overly dry while baking, provides a moist atmosphere for the cake to bake in rather than a dry one.
- The second reason why you should always bake your cheesecake in a water bath is that it allows the cheesecake to cook at a slower rate.
- For some cheesecakes, direct oven heat might be too strong, causing them to puff up fast before collapsing, cracking, and developing a rubbery feel.
When the cheesecake is baked in a water bath, the temperature of the cheesecake will rise slowly due to the insulation provided by the water.This contributes to the overall texture of the cheesecake as well as preventing it from rising and shattering during baking.Water baths are not something to be skipped!
- Cheesecakes can occasionally break if the cake is subjected to a rapid temperature shift, such as being removed from the oven and placed immediately into the refrigerator.
- This has the potential to cause the cheesecake to sink quickly and break around the borders of the cake yet another time.
- Never put a hot cheesecake directly into the refrigerator; otherwise, cracks are almost certain!
- You can even take it a step further by keeping the cheesecake in the oven after it has been baked, turning off the oven, and opening the door to allow the heat to escape more slowly.
- Once it has reached room temperature, the cheesecake will be allowed to cool at a leisurely rate.
What To Do After the Cheesecake Cracks?
Unfortunately, there are occasions when it is just too late to stop your cheesecake from crumbling – the cracks have already developed! So, what do you do now? There are a few things you can do to help keep your cheesecake from crumbling to pieces. Take a look at them all and decide which one you like most based on the depth of the cracks and how you want to serve your cheesecake.
- Repairing Minor Cracks– If your cheesecake just has a couple of minor surface cracks on it, you may be able to mend them and literally make them disappear. Allow the cheesecake to cool fully before immersing a tiny offset spatula in a cup of boiling hot water for a few seconds. The blade of the spatula should be very hot when you begin to run it over the cracks in the cheesecake, melting the cheesecake and fusing it back together as you go. Eventually, the cracks will disappear, and the surface of your cheesecake will be smooth and even once more.
- Cracks of Medium Size– If your cheesecake has some cracks of medium size in the center, you might want to consider adding a topping to the cheesecake. Fruit toppings or even chocolate ganache will help to hide the gaps in your cheesecake while also making it taste even better. To cover and decorate a cheesecake with medium-sized cracks that are only around the perimeter of the cake, use buttercream or whipped cream to create a boarder around the entire cake, concealing the cracks while also adding adornment to the cake.
- Deep Cracks– If your cheesecake has some deep cracks, you may try gently pressing the cake together, squeezing the sides, and pressing the cake back together to form a complete cake. You can also consider simply cutting the cake into individual pieces and serving them as individual portions. Place the pre-cut slices on plates and decorate each one individually so that it appears to be a deliberate effort. No one will ever know that your cheesecake had a large break in it
- instead, they will only witness beautiful pieces that have already been plated.
A broken cheesecake does not always imply that the cake is damaged in its entirety. A cracked cheesecake may have a somewhat dryer texture than typical, and its presentation may not be quite what you had in mind, but it will still be rather tasty. Whatever you do, don’t toss out the broken cheesecake without at least giving it a go!
Preventing Cheesecake From Cracking
As a follow-up to your previous learning about why cheesecakes crack and what you can do to help rescue your cheesecake after it has broken, here is a quick summary to help you avoid your cheesecake from cracking in the future.
- Never over-mix the batter while making a cake. Excessive whipping of the eggs will result in the addition of air and the formation of cracks. Making a cheesecake by hand is a smart technique to avoid overmixing
- use cream cheese that has been left out at room temperature. This will allow the components to blend together more readily and avoid you from overmixing them.
- Always bake in a water bath to ensure even baking. This will provide a moist atmosphere for the cheesecake to cook in, preventing it from drying out and breaking.
- As your cheesecake bakes, keep an eye on the cooking time. When the middle of the cheesecake jiggles slightly when touched but before it has gotten entirely brown, the cheesecake is done.
- After removing the cheesecake from the oven, run a spatula or knife over the edge to release the cake and prevent it from breaking as it cools and pulls away from the sides of the pan.
- Never chill the cheesecake too soon
- instead, let it to slowly come to room temperature before putting it in the refrigerator.
You have officially achieved the status of cheesecake expert! Now that you know what causes those annoying cracks in your cheesecake, the odds of your cheesecake cracking again are quite minimal. You’ll also know what to do if your cheesecake does manage to crack. To conclude, go ahead and bake your next cheesecake with confidence; the result will be excellent every time.
How to Keep Cheesecake from Cracking
- Article to be downloaded article to be downloaded Cracks on the surface of cheesecakes are a well-known problem with this dessert.
- Aside from remembering to avoid overbeating and overbaking the batter, most cracks can be avoided by simply following the directions on the package.
- If you’re really concerned about maintaining the appearance of your cheesecake, you can take a few additional steps to achieve that smooth, pristine surface.
- 1 Lightly grease a baking pan. When a cheesecake is baked, it shrinks as it cools. It is possible that if you do not sufficiently oil the sides of your pan, the cheesecake will stick to the sides and rip apart in the middle as it shrinks. Using butter to grease the pan helps the cheesecake to peel away from the sides and shrink into the pan. Greasing the pan can be accomplished with cooking spray, butter, margarine, or shortening. It is generally recommended that you avoid using a dripping wet pan since the sides and bottom will seem shiny and feel greasy to the touch
- however, this is not always possible.
- A clean paper towel can be used to distribute shortening, spray, or butter evenly along the sides of the pan.
- 1 Spread a generous amount of butter or margarine in the pan.
- Cheesecake that has been baked and allowed to cool will shrink when it is served cold.
- It is possible that if you do not completely oil the sides of your pan, your cheesecake will stick to the sides and rip apart in the middle as it shrinks.
- Using butter to grease the pan helps the cheesecake to shrink in and peel away from the sides.
- Ghee can be used to oil the pan in addition to baking spray, butter, margarine, and shortening.
- According to a general guideline, the sides and bottom of the pan should be shiny and feel greasy to the touch, but they should not be dripping wet;
Make use of a clean paper towel to properly distribute the shortening, spray, or butter along the sides of the pan.
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- 3 Consider adding a starch to the batter to make it thicker. Along with the sugar, stir in 1 tbsp (15 mL) to 1/4 cup (60 mL) of cornstarch or flour to the batter until well combined. The quantity of cracking that can develop is reduced by the use of starches. The starch molecules bind to the egg proteins, preventing them from over-coagulating and coagulating excessively. A byproduct of this is that the cheesecake shrinks less, resulting in fewer fractures.
- If you’re working with a recipe that already contains flour or cornstarch, you may not need to add any additional flour or cornstarch. It’s possible that the dish’s author has previously considered the issue of starch while creating the recipe.
- 4 Finally, add the eggs. Eggs are essential for binding the ingredients of the batter together, and as a result, they are the most important component responsible for trapping air bubbles within the cheesecake. Before adding the eggs, thoroughly combine the remaining ingredients to limit the quantity of air bubbles that may be trapped. Ensure that any lumps generated by the cream cheese or other ingredients are thoroughly beaten away before adding the eggs.
- After you’ve added the eggs, try to mix the mixture as little as possible.
- 5 Place the pan in a water bath to cool. While a warm water bath helps to maintain high levels of moisture in the oven, the most essential benefit is that it helps to keep the cheesecake from becoming too hot throughout the baking process. Before you begin, line the sides and bottom of the cheesecake pan with aluminum foil to act as an additional barrier between the water and the cake. If at all possible, use heavy-duty aluminum foil and cover the outside of the pan as tightly as you possibly can
- The cheesecake pan should be placed within a bigger pan. Warm water should be added to the bigger pan to a depth of 1 to 2 inches (2.5 to 5 cm), or just enough water to cover half of the pan’s depth.
- Place the pan in a sink filled with warm water to rest it.
- While a warm water bath helps to maintain high levels of moisture in the oven, the most essential benefit is that it stops the cheesecake from becoming too hot throughout the baking process.
- Before you begin, line the sides and bottom of the cheesecake pan with aluminum foil to act as an additional barrier between the water and the cheesecake pan.
- If at all possible, use heavy-duty aluminum foil and cover the outside of the pan as tightly as you can.
- A bigger pan should be used to hold the cheesecake pan.
- Warm water should be added to the bigger pan to a depth of 1 to 2 inches (2.5 to 5 cm), or just enough water to cover half of the pan’s depth;
- 5 Place the pan in a water bath and let it soak.
- While a warm water bath helps to maintain high levels of moisture in the oven, the most essential benefit is that it helps to keep the cheesecake from becoming too hot throughout the cooking process.
- To prepare a warm water bath, line the sides and bottom of the cheesecake pan with aluminum foil to act as an additional barrier between the water and the cake.
- If feasible, use heavy-duty aluminum foil to wrap the outside of the pan as tightly as possible;
Place the cheesecake pan inside a bigger pan and set aside.
- Warm water should be added to the bigger pan to a depth of 1 to 2 inches (2.5 to 5 cm), or just enough water to cover half of the depth of the pan.
- 1 Use an instant-read thermometer to determine whether the food is done. Near the conclusion of the cooking time, insert the tip of an instant-read cooking thermometer into the center of the cheesecake and check the temperature. After reaching a temperature of 150 degrees Fahrenheit (65 degrees Celsius), the cheesecake should be taken out of the oven and allowed to cool. While baking, the internal temperature of the cheesecake must not exceed 160 degrees Fahrenheit (70 degrees Celsius). Using a thermometer will create a hole in the center of your cheesecake
- if you like a flawlessly smooth top, you may avoid this step altogether. Many individuals, on the other hand, believe that a hole is significantly less distracting than surface fractures. Due to the fact that the thermometer will allow you to monitor the doneness on a precise level, it is a significant instrument in the war against surface cracking and has several advantages
- 2 Be careful not to overbake the cheesecake. The cheesecake is finished when the outer perimeter is hard but the middle is still wobbly, which is 2 to 3 inches (5 to 7.6 cm) in circumference. It is important to note that while the center should appear fluid and wiggly, it should not appear runny.
- The center of the cheesecake will firm up as it cools
- but, if you bake the cheesecake until the center seems dry, you will end up drying up the entire cheesecake. Another element that contributes to surface cracking is the dryness of the air.
- 3 Run a knife down the edge of the pan to loosen any stuck-on food.
- After removing the cheesecake from the oven, allow it to cool for a few minutes before moving it to a cooling rack.
- After those minutes pass, run a clean paring knife down the inner sides of the pan, removing the cheesecake from the pan.
- Seeing as how cheesecakes shrink as they cool, this motion helps to keep the dessert from sticking to and breaking apart at the middle of the pan as it shrinks as it cools.
- 4 Allow the cheesecake to cool slowly. Permitting the cheesecake to cool at room temperature until the cake itself has reached room temperature is recommended. After removing the cheesecake from the oven, do not immediately place it in the refrigerator. Cracks might emerge as a result of the sudden change in temperature.
- As the cheesecake cools, place an inverted plate or baking sheet over it to keep the surface from cracking.
- After the cheesecake has cooled to room temperature, place it in the refrigerator for another six hours, or until it has completely solidified.
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- Question Add a new question Question Are all of these suggestions applicable to an Italian ricotta cheese cake as well? Yes, these suggestions will work for any type of cheesecake. It makes no difference what kind of cheesecake you make as long as you follow these guidelines to keep it from breaking. In order to remove the spring from the cheesecake, should I place a plate or cookie sheet on top of it? No. First, check to be that your cheesecake has completely set and has cooled before proceeding. Separate the cheesecake from the spring form by running a fine blade knife along the border of the cheesecake. Then, carefully remove the spring form and place your cheesecake on a serving tray to cool. Before baking, line your spring form pan with parchment paper to achieve the best results.
- Concerning the Question Instead of wrapping the pan in foil and placing it in a pan of water, may I simply place a pan of boiling water on the rack below the cheesecake while it bakes instead of using foil and water? No. If you want the water to cook the cheesecake, placing a pan of water beneath the cake would most likely result in it steaming rather than cooking. I overwhipped the ingredients, resulting in several cracks in the cheesecake. I used a Kitchen Aide mixer for this project. What is the ideal approach to combine components such that they are completely absorbed and cracking is minimized? Maggie Hamilton Provides a Community Response You may try mixing the mixture using a handheld utensil first, and then you could just mix it slowly after that. Keep a close watch on the mixture the next time you make it to ensure that it is properly blended. I baked a cheesecake, and it turned out beautifully. I made it a second and third time, following the recipe precisely as the first time, and both times the cake broke significantly. Will they be able to be sliced correctly or will they collapse when sliced? Since they’ve already been prepared, you may as well try to cut them into slices.
- If you cut carefully from the centre outwards, they might slice correctly.
- Cooking time for my chocolate chip cheesecake at 325oF is only 55 minutes, so I’m not worried about time. I want to employ the ″turn off the oven early″ approach, but I’m not sure how soon I should turn off the oven. After 45-50 minutes, turn off the oven and set it aside for a few minutes. Observe how it is doing at 55 minutes and remove it to cool. My cheesecake is encased in a puff pastry shell. Is it necessary to oil the cheesecake pan first, and then add the crust? Is it okay to place parchment paper on the bottom and do I need to oil the parchment paper? Yes, oil the pan first, then put the crust in it. Maybe even a little butter or oil on the crust to give it a little browning. And, certainly, you may place parchment paper down and oil the parchment paper.
- Question I overwhipped the ingredients, resulting in several cracks in the cheesecake. I used a Kitchen Aid mixer for this project. What is the ideal approach to combine components such that they are completely absorbed and cracking is minimized? Piper Bruns Provides a Community Response You could use a hand mixer or a whisk so that you can feel when the resistance begins to build up and prevent the ingredients from becoming overwhipped.
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- If your cheesecake continues to crack, you may conceal the crack by cutting the dessert from the crack as a starting point.
- In addition, you may conceal cracks by pouring sour cream or whipped cream on top of the cheesecake, or by drizzling the dessert with a topping or sauce.
- If you don’t have a springform pan, you may bake the cheesecake in a regular cake pan that has been coated with baking paper instead (bottom and sides). This pan is then placed into a larger pan, which is then filled halfway to the top with boiling water. When the cheesecake is finished baking, allow it to cool completely according to the manufacturer’s directions before inverting it onto a big plate (which should also be coated with baking paper so that the filling doesn’t cling) and re-inverting it onto a clean serving plate.
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Things You’ll Need
- Cooking spray, butter, margarine, or shortening are all acceptable substitutes.
- Large pan with water
- paper towel
- cornstarch or flour
- heavy-gauge aluminum foil
- Cooking thermometer with instant read
- Knife for paring
- a plate or baking sheet
About This Article
- Summary of the ArticleXCracks in cheesecake occur when the batter contains an excessive amount of air bubbles or when the cake shrinks during baking.
- To avoid these cracks, only lightly mix the batter and avoid overmixing, as overmixing will result in the formation of air bubbles in the batter.
- You may also experiment with adding a spoonful of cornstarch or flour to the mixture, which will help to keep the batter from shrinking after it has been baked.
- Make sure to oil the pan completely before adding the batter.
- You may use cooking spray, butter, or shortening to do this.
- As the cheesecake cools, this will prevent it from pushing away from the pan and splitting as it does so.
- When you remove the pan from the oven, set it in a larger pan of heated water to soak for a few minutes.
It will cool down more slowly as a result, and it will be less prone to break.Continue reading to find out how to remove your cheesecake from the pan without it splitting.Did you find this overview to be helpful?
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Why Did My Cheesecake Crack? How To Fix And Prevent It?
- Cheesecake is a sweet, silky, and delicious delicacy that practically no one can dispute has a distinct flavor all of its own.
- The texture is silky smooth, and the aroma is a combination of the scents of cheese, eggs, cream, and vanilla, while the flavor is a fusion of those delicacies together.
- What a mouth-watering sight that is!
- Making cheesecake, on the other hand, has never been a simple process.
- Cooking cheesecake takes a significant amount of labor, time, and attention to detail.
- Even a minor miscalculation in the baking process might cause the cake to fracture or melt very instantly.
- Discover the solution to your inquiry, ″Why did my cheesecake crack?″ as well as several methods for repairing cracks and baking a cheesecake that does not break.
Why Did My Cheesecake Crack?
- What causes a cheesecake to crack in the first place?
- Cheesecake is a tough meal to prepare, and it is fairly usual and reasonable if your cake cracks on the first attempt at making it.
- According to our observations, there are four main causes of cracking cheesecake: overbaking, overbeating the batter, an imbalance in the recipe, and a lack of cooling time after baking.
- In the following sections, we will go into further detail about each of the reasons.
1. Overbake The Cheesecake
- When a cake is baked for an excessive amount of time, the liquid begins to evaporate.
- Or, to put it another way, the cake becomes so dry that the cracking process begins to occur.
- Cheesecake dries out faster when baked at a higher temperature and for a longer period of time.
- We may use the example of what happens during a drought to illustrate the point: all of the water evaporates, leaving the ground completely dry.
- It will begin to fracture, and when the fissures get too large and deep, the earth will begin to crumble completely.
- The cake has the same effect.
- It will continue to become drier and dryer until cracks form.
2. Mix The Ingredients Improperly
- The incorrect mixing process is also a contributing factor to the cracking of the cheesecake.
- Ensure that all of the ingredients are well-blended and that the layer is smooth enough to spread onto the baking surface by mixing thoroughly.
- As a result, please mix them vigorously but not excessively fiercely.
- When you overmix the batch, and particularly when you overmix the eggs, you run the risk of accidently incorporating too much air into the batter.
- Because of the high temperature of the baking process, the air contained in the batter will leaven and cause the cake to rise excessively, resulting in a flat cake.
- The surface of the cheesecake will fracture as a result of such an unnatural increase.
- The following is the solution to several often asked questions on the Internet, such as ″Do cheesecakes rise?″ It is possible to overbeat the batter and cause your cheesecake to rise and even crack!
3. Imbalance In The Recipe
- Cheesecake, like any other dish, takes labor, attention to detail, talent, and, perhaps most importantly, conciseness in the preparation.
- When it comes to baking, even the smallest miscalculation may radically alter the taste of the cake.
- What you should keep in mind is that you must follow the recipe’s ingredient ratios exactly, as stated in the instructions.
- It follows that the proportions of the various ingredients in the batter must be properly adjusted to account for this.
- To put it another way, there should be a healthy balance of ingredients in the process of creating anything.
- You cannot assume that using too much flour will make the cake firmer, or that adding more eggs will make the color more yellowish, or that using too little liquid would make the cake less runny, or any other of these assumptions.
- In fact, if you misuse the component throughout the cheesecake-making process, you may end up with a cheesecake that breaks.
By way of example, if you use too much flour to produce a batter and the residual, unblendable flour bits remain, they can form a foundation when the batter is baked.Furthermore, if the base is lifted too high, it might cause the cheesecake to puff up.To avoid creating an imbalance, all of the ratios in the recipes have been supplied to you via experience; thus, please adhere to them strictly and do not flexibly change the components.
4. Not Cool Down The Cheesecake After Baking
- You should set your oven to a temperature between 347 and 356 degrees Fahrenheit for baking the cake, which is the perfect temperature for baking (175 to 180 Celsius degrees).
- After the cooking process is completed, your cheesecake will be in the high-heat range as well.
- Room temperature, on the other hand, is just 20–22 degrees Celsius (68–72 degrees Fahrenheit) in typical conditions.
- The temperature difference between the interior and exterior of the oven is more than 100 Celsius degrees and 300 Fahrenheit degrees — this is a significant variation in temperature!
- Consider the following scenario: the cake is still hotter than 300 degrees after it is removed from the oven and placed in an area with a temperature of 60 degrees.
- What is the worst that might happen?
- The solution is simple and straightforward: it will crumble to pieces.
If you are unable to visualize the situation, we will provide you with an illustration.Ice cubes will quickly begin to fracture and melt when they are removed from the freezer and placed directly into hot running water, as shown in the video.The same may be said with cheesecake as well.
How To Fix Cracks On Cheesecake
- When a crack appears on the surface of a cheesecake, it is impossible to entirely ″revive″ the cake such that it is as smooth and pristine as before; the cracks will always remain.
- The only way to get out of this problem is to cover the broken cheesecake with as much frosting as possible, almost like we’re applying some sort of ″makeup″ on it.
- We normally ″makeup″ our cheesecake by sprinkling some heavy whipping cream on top of the baked cheesecake.
- Creamcheese is a sweet meal, therefore even if we increase the amount of sweets we use, it will still be appropriate.
- It is also beneficial to add whipping cream to the cake since it makes it larger and more delectable.
- If you don’t have whipping cream on hand or don’t like for the flavor of it, you may substitute chocolate, vanilla cream, or fresh fruit.
- For chocolate addiction, we normally bake the chocolate bar in the oven for 3 to 5 minutes, until it is completely melted, and then pour the melted hot chocolate over the top of the baked cake.
Meanwhile, we may add fruits to the top of the cake to fill in the gaps between the layers.As seasoned bakers, we realize that you don’t want your cheesecake to shatter while you’re serving it.If you’ve studied about why cheesecake cracks and how to mend cracks, it’s essential that you know how to answer the question ″How do I keep my cheesecake from cracking?″ as well as possible.
- Take a look at the next section!
How To Prevent Cracks On Cheesecake
- Take a deep look into several techniques for preventing cracks in cheesecake.
- First and foremost, we’d want to talk about the preparatory stages.
- As previously said, cheesecake is a difficult dessert to make since even a minor miscalculation may wreak havoc on the entire process.
- As a result, you must use caution from the outset.
- Cream cheese is an essential ingredient in cheesecake, and it cannot be omitted.
- You may use either chilled or room temperature cream cheese, however we recommend that you avoid using chilled cream cheese.
- In particular, the cold cream is too condensed, which means it takes longer to integrate and incorporate into the batter.
When is cheesecake baked, does it rise?Yes, if you use a lot of force when mixing the eggs.Please sure to thoroughly combine all of the ingredients, with the exception of the eggs, before mixing the batter.
- Eggs have the ability to hold air in a batter, causing the cake to rise and crack later on.
- As a result, use the least amount of force possible when mixing the eggs.
- In the second place, it would be a serious omission to discuss cheesecake without addressing the preheated water bath cooking method.
- For the cheesecake to be baked properly, a springform pan must be used.
- If this is not done, the cake will not have the smooth layer, round shape, soft texture, and creamy flavor that you want.
- When baking, try to keep the oven door closed as much as possible to avoid burning yourself.
- When you open the lid, the temperature will change dramatically, causing the cheesecake to break.
- In addition, always follow the recipe’s instructions for cooking time exactly.
- Overbaking might cause the cheesecake to get burnt or to lose its smooth appearance.
- Finally, after the cooking time is through, switch off the oven………………
- Remove the cheesecake from the oven and keep it in there for another hour before removing it from the oven.
- Because the quick temperature shift will cause the cake to break instantly, you must do this step in order to let the cake’s temperature to return to normal room temperature before continuing.
- We have uncovered some solutions to your inquiry, ″Why did my cheesecake crack?″ as a result of this blog.
- In reality, these explanations are just based on our personal experience; thus, if you have examined all of the variables listed above and are still unable to improve the cake’s quality, you should seek additional assistance.
- We hope that you will be able to put our recommendations into practice in order to cure and avoid cracks in cheesecake.
- Best of luck, and have fun baking!
Why Did My Cheesecake Crack? And How To Fix It Quickly!
- What happened to cause my cheesecake to crack?
- This week, we’ll not only look at why it happens, but also how to avoid it and even mend cracked cheesecake!
- There are a plethora of factors that contribute to cheesecake cracking.
- It is mostly caused by the use of inappropriate temperatures or by the usage of extreme temperature fluctuations.
- There are several reasons for this, including utilizing components that are not at room temperature, baking at wrong temperatures, and chilling the cheesecake too soon.
- We will be looking at the specifics of what causes a cheesecake to crack as well as the several techniques you can employ to avoid cracking.
Why Did My Cheesecake Crack?
- Cheesecake is a baked dessert that is exceptionally tasty and frequently quite rich.
- It is created with a fresh soft cheese, eggs, and a sweetener of some description.
- Cream cheese is the soft cheese that is most commonly used in baked goods and desserts.
- Today, however, it is becoming increasingly common to experiment with various varieties of cheese, such as ricotta, cottage cheese, goat’s cheese, and crème fraiche, among others.
- Others prefer semi-soft or matured soft cheeses, such as brie, Camembert, or Havarti, while others prefer hard cheeses like cheddar or manchego.
- It takes a few more steps to use them, but the results are worth it since they produce a really distinctive flavor.
- Cheesecakes can be created with or without a crust, and they can be cooked or unbaked, depending on your preference (set in a fridge).
When it comes to cheesecakes, baked cheesecakes are frequently the most challenging to make.When creating the baked cheesecake, the most typical issue that individuals have is the cheesecake cracking during the baking process.It appears that no one has explained what causes cheesecake to crack or how to keep cheesecake from cracking.
What Makes A Cheesecake Crack?
- When anything cools down, the molecules contract as a matter of course.
- The same thing happens when you make cheesecake.
- As the filling (or batter) cools, it reduces in size.
- Unfortunately, cheesecake has a propensity to adhere to the sides of the pan when baking in it.
- This is what causes the fractures — the edges of the fissure cling together while the interior shrinks.
- While this explains how a cheesecake cracks, it doesn’t exactly explain why this happens at some periods of the year and not at other times of the year.
- When cheesecake is subjected to quick and extreme temperature fluctuations, it cracks or breaks.
As a result, the filling contract is completed much faster than it can be released from the sides.Zulay Premium Springform Pan 9 Inch Nonstick – Cheesecake Pan With Removable Bottom is a high-quality springform pan that is easy to clean.
How To Prevent The Cheesecake From Cracking
- Now, your cheesecake can break for a variety of reasons at any point during the process, which includes practically every stage.
- When making the batter, for example, it makes a difference if the components are cold or warm.
- Alternatively, chilling the cheesecake after it has been made too soon.
- It is critical that you adhere to all of the guidelines listed below to guarantee that your cheesecake is excellent every time.
- Furthermore, the procedures are quite simple.
Preparation tips and tricks
- It is critical that your cheesecake mixture be perfectly smooth and free of lumps before baking or serving. This is not just due to the fact that lumps will cause the cheesecake to crack, but also due to the fact that lumps will badly impact the texture. You will see that your batter will compress and cool in different ways depending on its consistency. This is what is causing the cracks to appear. Also avoid preparing an airy (aerated) batter, which will result in a tough batter to work with. When the cheesecake is baked, the air pockets will expand, causing the cheesecake to rise and crack in the process. While this is OK for regular cakes, it should be avoided at all costs while making cheesecakes. Always utilize items that are at room temperature. Cheese, eggs, and any other liquids fall under this category. This makes it simpler to cream the ingredients together and form a smooth batter, as previously stated.
- Aerated batters are incredibly simple to make when using eggs. As a result, it is critical that the batter not be overmixed. This will include air and, as previously said, will expand when baked, resulting in a crack
- While you shouldn’t overmix the batter, you should still make sure that all of the ingredients are thoroughly combined so that there are no lumps. The quickest and most straightforward method is to cream together the soft cheese and sugar before adding the eggs.
- Use a springform cake pan to make the cake. They make it possible to remove the cheesecake from the pan without causing a crack once it has cooled
Preventing cheesecake from cracking during baking
- Incorrect baking procedures might potentially result in the cheesecake cracking immediately! When baking a cheesecake, it is important to maintain a constant temperature throughout the cake and minimize drafts. Bake your cheesecake in a water bath for the best results. Water baths maintain a consistent temperature throughout the baking process, resulting in a cheesecake that bakes gently and evenly. It will also aid in the prevention of hot areas, which can lead to cracks.
- If possible, wait until at least 80 percent of the baking time has elapsed before opening the oven. Opening the oven door will result in a significant shift in temperature, as well as the creation of a draft within the oven, so be careful.
- Make sure not to overbake your cheesecake. During the baking process, this is the most common reason for broken cheesecake to occur. It causes the filling to constrict excessively while the sides of the pan remain attached to the pan.
- When around 2 inches of the middle of your cheesecake is somewhat shaky, your cheesecake is perfectly cooked. Always keep in mind that the cheesecake will continue to ″bake″ even while it is cooling.
How to prevent cracking cheesecake during cooling
- It’s a pity that people speed through the chilling process after spending hours preparing and baking the cheesecake.
- This is, perhaps, where the majority of cheesecakes fail.
- When it comes to chilling your baked cheesecake, you must go at a glacial pace.
- First and foremost, after the cheesecake is thoroughly baked (check the middle), you can simply switch off the oven and remove the pan from the oven.
- Keep the door open just a gap or two (you can also use a wooden spoon to keep it cracked open slightly).
- Allow for approximately one hour of internal cooling time for the cheesecake.
- Once finished baking, remove the cheesecake from the oven and allow it to cool for another hour at room temperature.
Once the cheesecake has cooled to room temperature, it can be placed in the refrigerator for 4 to 8 hours to allow it to firm up.It is recommended that you chill the cheesecake overnight.While it’s cooling in the fridge, carefully cover the entire pan in plastic or saran wrap to keep it from sticking.
- Using this method, you can keep it from drying out.
- Also, only remove the sides of the springform pan when you’re ready to serve the cheesecake, else it may crack.
How To Fix A Cracked Cheesecake
Unfortunately, there is no way to ″repair″ a crack in a cheesecake once it has occurred. There are, however, a variety of methods for hiding it.
Method 1: Smooth over the cracks
It is possible to sweep a slightly warm knife or offset spatula over the top of the crack in order to smooth it out completely. This should be done a few times until the crack is gone. This method is only effective for tiny fractures. It will not fully eliminate the crack, but it will be effective when no other solutions are available.
Method 2: Pour over a glaze
- This is perhaps the most effective method of concealing a crack, but only if you have the components to make a glaze on hand.
- It is incredibly effective to conceal a crack by applying a drizzle, glaze, icing, or other topping over it.
- It can also be used to add a little taste.
- This Salted Caramel Chocolate Drizzle is one of our favorite cheesecake drizzles, and it’s one of our favorite cheesecakes.
- It is a light glaze, and you can simply assess how much to use by looking at the container.
- The addition of a thicker topping such as our Pineapple Topping for cheesecake will be required for significant cracks.
- It will fully cover the crack and infuse it with delicious flavors.
Final Thoughts – Why did my cheesecake crack?
- Simply following our instructions for creating, baking, and chilling cheesecake will ensure that your product is great every time!
- Let us know what you think in the comments section below, and do forward this recipe along to your other cheesecake fans!
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Why Did My Cheesecake Crack On Top?
- The majority of us have experienced a cheesecake with a crack on the top, but why does this happen?
- After that, you wonder why your cheesecake cracked on the surface.
- So, let us explain why this could occur and how you can avoid or prevent it from occurring in the future.
- There are several causes for this, which we will list one by one in the following paragraphs, along with suggestions and strategies for avoiding this unpleasant and unexpected outcome.
- But first, allow me to stress something extremely important: if something like this happens, do not worry.
- And, no, I will not tell you that everything happens for a reason…
- but I will tell you that everything has a solution.
Why Does Cheesecake Crack?
- Isn’t there nothing quite like a freshly baked cheesecake from scratch?
- Made from scratch with love, properly baked, and let to cool slowly before serving.
- Dense, delectable, and just wonderful!
- But, oh, oh!…
- It turned discovered to have a crack on the top of it.
- I understand that baking a cheesecake has never been an easy chore, which is why we appreciate your aggravation when something like this occurs.
- Having a cracked cheesecake isn’t a major issue if you make a tiny mistake when baking it, but it isn’t ideal.
8 Reasons Why A Cheesecake Cracks:
Reason1: Mixing Ingredients The Wrong Way
You must make certain that all of the components in the recipe are thoroughly combined; else, the top of your cheesecake may crack. You must ensure that the batter is not lumpy in order for it to cook evenly.
- If you bake your cheesecake for longer than the recipe calls for, the moisture will be lost to the air.
- As a result, the water will evaporate and a fracture will emerge in the surface.
- As a result, always bake for the amount of time specified in the recipe.
- If you overbake your cheesecake, aside from the fact that the surface may crack, the cheesecake will have a gritty and dry texture, rather of being silky smooth and creamy, as opposed to being silky smooth and creamy.
Reason3: Wrong Recipe
The fact is that we make this error all the time while we’re searching for a perfect recipe on the internet. You have the ability to make it and demonstrate it. If it doesn’t work the first time, you may make adjustments the following time or hunt for an alternative recipe from a trustworthy source. You may also use our suggestions and tactics from this page to your advantage!
Reason4: Not Cooling Your Cheesecake Properly
This is unquestionably a really vital stage, and you must not skip it. Allowing your cheesecake to cool entirely inside the oven before removing it from the oven and allowing it to cool completely at room temperature on the kitchen counter… The trick is to have the patience to chill it for at least 4 hours, preferably overnight, before serving.
Reason5: Overbeat The Eggs
The trouble is, if you overbeat the batter or if you vigorously beat the eggs, your cheesecake will rise and crack! So be careful! Remember to combine all of the ingredients, except the eggs, in a separate bowl. Lastly, add the eggs one at a time at the conclusion of the process and carefully integrate them into the cheesecake mixture.
Reason6: Not Using A Water Bath
- It is recommended that you use this strategy to keep your cheesecake’s moisture content high.
- The lengthy baking and chilling times required by the majority of recipes might result in significant moisture loss and cracking of the baked goods.
- This easy procedure, on the other hand, allows you to make cheesecakes that are soft and devoid of cracks.
- This is why we propose that you do the following: Prior to preheating the oven, fill a large baking pan halfway with boiling water and set it on the bottom of the oven rack.
- This will aid in the preservation of the moisture in your cheesecake.
- Aside from that, using the bain-Marie or water bath method will bake the cheesecake very slowly, avoiding it from becoming darker or curdled in the process.
Reason7: Opening The Oven Door
Another really common blunder. Don’t be hasty, and be kind. When you open the oven door, the temperature fluctuates, which increases the likelihood of breaking the baked goods. Be patient; wonderful things need time to come to fruition.
Reason8: Temperature Change
- Instantaneously, the cheesecake will fracture due to the quick temperature difference.
- The cheesecake must be left in the oven for another hour or so after the oven has been turned off and the door opened.
- This will allow the temperature to drop more gradually as the day progresses.
- Afterwards, you can take your cheesecake out of the oven and allow it to cool fully at room temperature before placing it in the refrigerator.
Tips And Tricks To Prevent Cheesecake Cracks
These tips and tactics will instruct you on how to prevent your cheesecake from breaking while baking. We’re going to go through them one by one in case you missed any.
- Make sure to thoroughly combine all of the ingredients, saving the eggs for last.
- In a separate bowl, whisk together the eggs one at a time, being careful not to introduce bubbles into the mixture.
- Make sure not to overbake your cheesecake. Set up your chronometer according to the instructions. Nowadays, it is really simple to do so, as you can just grab it directly from your smartphone, laptop, iPad, or other device.
- Choose a recipe from a reputable source, and double-check that the ingredient measurements, as well as the temperatures and cooking times, are accurate. Look at the comments or reviews to see what people are saying.