Cheesecake Experts, I Need Your Help

[linny172]

How in the world do I get my cheescake not to crack down the middle and look like the Grand Canyon?????

I have tried baking it in a water bath. Turning the oven off when it was done, cracking the oven door open and leaving it in the oven to cool, these are the only tow tricks I have heard of and nothing seems to work.

Any suggestions??????????

Thanks
Linda

 

[Margie J]

Well, it looks like you've tried the standard tricks. You may want to check your oven temperature also. Cheesecakes need to bake at a lower temp than layer cakes. Don't overbake either. Stop when just set.

What I also tend to do is open the latch on the pan after baking (do not remove the sides yet) and gently running a thin, sharp knife around the edge of the cheesecake.

 

[jipsy]

I have discovered that cracks do not affect the taste My family devoured the double chocolate cheesecake I made even with the big crack - it was the hit of the desserts we had for dinner

Other than that, since then I discovered that if you line the bottom of your springform pan with parchment paper, it won't crack. *courtesy of Food 911*

 

[whirlsy]

one of my best friends makes the best cheesecakes ever and her trick is too cook it at the recommended temperature for part of the time and then turn the oven way down and cook it longer at that temp. she never has cracks in hers.

 

[linny172]

Thanks for the suggestions, I will try them all, and jipsy you are right the crack's certainly don't affect the taste