Cheesecake is a popular dessert among our customers and one we get requests for over and over. It’s also one of those
desserts that’s finicky and can go from easy to messy with just one wrong turn.
We recently received a question from a fellow baker who asked why her cheesecake always cracks. This is a common problem but there are a few steps to take that will help avoid cracking.
Cheesecakes don’t like to be over beaten. Once the sugar and cream cheese are creamed together, add the eggs one at a time and combine then together on a low setting. Never beat the eggs into the mixture on a high setting!
Cheesecakes like to be baked in slow, even heat – usually around 325°F. If your oven runs hotter than most, turn the temperature down slightly. High temperatures cause the cake to rise too fast and then fall, which is what leads to cracking.
Some cheesecakes can also be baked in a bain-marie which helps even out the slow heat. A bain-marie is a water bath where the cheesecake pan would be placed in a larger, deep pan that’s filled with water so that the steam creates a less dry baking environment and helps to prevent cracking.
When the cheesecake comes out of the oven, run a paring knife around the edge of the pan to loosen the sides before it cools as the cake will often contract during the cooling process and that’s sometimes when it cracks. Allow the cheesecake to cool slowly.
If you try all of these techniques and the cheesecake still cracks, cover it with berries and whipped cream and enjoy. If it still tastes delicious, no one will even know what’s hiding beneath the garnish.
Find out more baking tips by checking out our other blog posts. Or ask your own question through our ‘Ask the Chef’ feature on our website.
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