Frequently Asked Questions
QUESTION:
How do I prevent the top of my cheesecake from cracking?
How do I prevent my cheesecake from cracking on the top while it is cooking and then cooling?
ANSWER:
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.
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