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How do I prevent the top of
my cheesecake from cracking?
Q: How do I prevent my cheesecake from cracking on
the top while it is cooking and then cooling?
A: Avoid over-beating the cheesecake filling. Over-beating
incorporates additional air and tends to cause cracking on the
surface of the cheesecake.
Don't be tempted to open the
oven door during the first 30 to 40 minutes of baking, drafts
can cause the cheesecake to fall or form cracks.
Baking cheesecakes in a bain-marie,
also known as a water bath, can help prevent the top from cracking.
The process produces a texture that is creamy almost custard-like,
moist and rich. Cheesecakes baked in this manner are insulated
from the direct dry heat of the oven and benefit from the gentle
even heat a water bath can provide.
Upon removal from the oven, loosen
the cake from the edge of the pan by running the tip of a knife
or narrow spatula between the top edge of the cake and the side
of the pan. This allows the cake to pull away freely from the
pan as it cools.
Lastly, cracks in the top of
a cheesecake can be your secret when covered up with a topping
such as sour cream or fruit toppings.
Enjoy the recipes,
Hope Pryor, Owner and Publisher
of CooksRecipes.com.
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Hope Pryor is the
owner and publisher of CooksRecipes.com and editor of its enewsletter,
The Daily Recipe. She has had several years of schooling in the
home arts and cooking and has over 30+ years of hands-on experience
in her own kitchen mastering her cooking skills which earned
her a reputation as an excellent and knowledgeable cook among
family, friends and associates. |
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