Recipe: Avoiding cheesecake cracks - repost from Betsy's research

Cathy, I did a search on this board for cheesecake cracks and found this. it's a compilation Betsy did a few years ago. It represents the collective wisdom of the kitchen geniuses here at TRL. Apparently cheesecake cracks are a common problem, but easily solved if you know what to do.

COLLECTION: CHEESECAKE TIPS
Compiled from posts to

Linda: Before mixing have eggs and cream cheese at room temperature. Then beat the cream cheese until light and fluffy before blending in the other ingredients.

Lori D./FL: Make sure ALL of your ingredients are at room temperature. Do not use margarine, use butter. I recommend cornstarch instead of flour if your recipe calls for flour. As for the crust don't use too much butter. Start with a little and add more if you need to.

MIXING

Lori D./FL: Do not overmix. Mix just until blended.

Barbara: Hi, I just happened to read an article about cheesecakes and they said that overbeating causes the cheesecake to crack. I did that once too, thinking the longer I beat it the better it would turn out! Wrong!

Linda: Use an electric mixer or food processor to beat the filling. Beat at medium speed just until smooth. If you overbeat or mix at high speeds, if can cause cracks to form in the cheesecake as it bakes.

Pipeyhawk: Here's a little cheesecake tip I learned not too long ago---when combining your filling ingredients, beat the mixture SLOWLY and just until well mixed. whipping your filling at a high speed will incorporate a lot of air into the mix, and, as cheesecake is a pretty dense product, this air will need to escape at some point. as the cake cools, this can result in that nasty fissure we've all experienced :0(...having your ingredients at room temp is helpful, too. i'll bring the coffee, what time should i be there???

BAKING

Lori D./FL: Oven should be 300 to 325 degrees F, no more.

Sarah Phillips: Cheesecakes crack because they are overcooked. It is so hard to tell when it is done--the middle 3-inch circle should still be wobbly and shaky. The cheesecake almost looks undercooked---don't be afraid to take it out of the oven immediately. I then cool mine completely on a wire rack before I put it in the fridge to chill overnight. It looks perfect the next day.

Linda: I used to bake cheesecakes very often and after lots of research found what causes cheesecakes to crack. Not enough moisture in the oven. It is suggested that when baking to place a pan of boiling water in the oven on the rack directly below the cheesecake. Then do NOT open the oven for the first 30 minutes of baking. After 30 minutes, open oven and gently go around the cheesecake pan with a butter knife to unstick the edges of the cake from the pan. Continue to bake according to recipe. When the cake is done, the middle should still look a bit undone. Allow to cool in the oven with the door open just about an inch. Use a wooden spoon to keep door ajar. When cooled for about an hour, take out and allow to cool to room temperature. Then chill. This should eliminate cracks for good. A good solution for cracks however, is to spoon on some whipped cream or chocolate sauce to cover the unsightly crack. Good luck!

Lori D./FL: Cracking usually indicates that the oven temperature was too high or that the cheesecake cooked too long. Next time check the cheesecake around 10 minutes before the time stated in the recipe. Don't worry if the top is still slightly soft, it will firm up as the cheesecake cools. You might also try placing a pot of water in the oven with the cheesecake to add moisture. Also when preparing the batter, if you use a food processor, blend only until just smooth. Adding too much air to the batter may also lead to cracks. If cracks do occur, top the cheesecake with sweetened sour cream, whipped cream, or berries.

Lori D./FL: Put your cheesecake into a cold oven, do not preheat the oven. Bake on a cookie sheet.

Linda: Cheesecakes are egg based, and they need low heat. Place a shallow pan full of water on the lower rack in the oven. The water will also help minimize cracking in the top of the cheesecake.

Linda: DO NOT OPEN THE OVEN DOOR DURING THE FIRST THIRTY MINUTES OF BAKING. drafts can cause a cheesecake to fall or crack.

Linda: The cheesecake is done when center is almost set, but jiggles slightly when gently shaken. Cheesecakes always need to be well chilled before serving, preferably eight hours or overnight.

Scott Hoofman: I use a waterbath all the time and never have any problems. Take a large roasting pan and put a round cooling rack in it. Take tin foil (not the regular size, buy the large width) and wrapped the springform pan in a double layer. Finally put the cheesecake in the roasting pan and fill with hot water to a level approximately one inch up the side of the springform pan. I usually bake my cheesecakes for 70 to 75 minutes or until the center barely jiggles.

Terry Jo, TX: I put a small pan of water in the oven on a lower shelf. This helps, but if you have beaten too long I find it very helpful to let batter sit at room temperature for about an hour after mixing. Be sure all your ingredients are at room temperature before mixing also. I use a low oven temp too 250 - 300. I hope one of these ideas.

Angel: The water bath certainly does work, try using that; also have your temperature NO higher than 300 to 325 degrees F. A gentle oven is the best for cheesecake.

Michelle, OZ: Wrap the springform pan with foil and place it inside (not under) a pan of hot water about 3/4 height of the springform pan when you bake... (This is what I was told and my cheesecake turned out OK.) And I was told to always bake my cheesecake at 325F (can't be too hot). And you need to stop baking it when the inner 2" circle still looks "running". It will settle once it's cooled. You also need to leave the cheesecake in the oven for one hour with its door open before taking it out to cool completely on the bench. I hope this helps.

COOLING

Linda: Let the cheesecake REST after baking. Unless other directions are specified in the recipe, when the cheesecake is done, turn off the oven and open the door.

Linda: Expect a slight shrinkage as it cools. If there is great shrinkage, you have baked it at too high a heat.

Lori D./FL: After the cheesecake is done let it cool off in the oven. Turn the oven off and put a few pot holders in the oven door to let the warm air move out slowly and so the cheesecake is not rushed with cool air coming in. Leave it in there for at least 45 minutes this way. It won't overbake. When you take it out of the oven loosen the springform pan but don't remove it completely right away. Let it cool a little more before you completely take it off.

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