How To avoid Cheesecake Cracking. A great guide with tips and tricks to help you bake a perfect cheesecake. Includes how to use a water bath or bain marie
How to avoid cheesecake surface cracking is a great guide full of tips and advice to help you bake the perfect cheesecake without any cracks. In this guide, you will find some handy hints and learn why cheesecakes can crack around the sides or the surface, so when you come to bake your cheesecake you will be able to avoid the surface from cracking and end up with a nice smooth even cheesecake.
Have you ever baked a cheesecake and at the end of it all, felt disappointed when you see cracks appearing on the surface, as it is baking or cooling? I know I have! Of course, you can cover up the cracks with a topping or decoration, but for you as the baker, you know there are cracks, and perhaps you are a perfectionist, or you have a sense of not wanting to be defeated by those pesky cracks!
Surface cracks do not, in any way, affect the taste of your cheesecake, but it does affect the appearance, and also, you can get a 'sinking' effect on the top of the cake. For me, it also affects my 'pride'! So cheesecake cracks are not 'bad, the taste is not affected. It is just the appearance that may not be as attractive. So don't worry, we can help you fix a cracked cheesecake so it doesn't happen again.
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So what I decided to do was write up a few notes to help you understand and see how you can avoid any cheesecake surface cracks in your future bakes. Follow the tips and I am sure you will also be able to bake a crack free cheesecake.
Notes about surface cracking
This is a common complaint that cheesecakes will have surface cracks during or after baking so here's how to avoid cheesecake surface cracking.
There are several reasons this can happen, and there are some steps you can take to limit or prevent the cracks from developing. However, should you end up with cracks, don't be too upset about it! It happens to us all, and the easiest way to disguise any cracks is to add a dusting of sugar or fruits on the top of your cheesecake and no one will ever know. The flavor and texture are not compromised, just the appearance.
So here are some tips to help you avoid those pesky cracks from developing:
- Bake the cheesecake in a water bath. This will help with an even, gentle temperature. and keep the air in the oven moist and keep the oven temperature low. Remember, Low and slow will give you a nice looking cake!
What is a water bath and why should you use a water bath?
What is a water bath you may ask? It's a method used, sometimes called a bain-marie which is hot water in a container, placed in the oven.
The reason it is used is to allow for a more even and gentle cooking temperature, and for cheesecakes, this is important to avoid cracking or the cheesecake turning rubbery. The steam evaporates and allows the moisture to circulate in the oven. The important thing to remember when using the water bath method is to make sure your baking pan has not got any gaps where the water from the water bath might be able to seep into your cake mixture.
So you must make sure you double wrap the outer baking pan with parchment and then foil as in the photo below.
2. Make sure you grease the sides of your baking pan well. During cooking, the cheesecake will shrink and pull away from the sides. If it isn't greased well, the cake will stick and pull, causing tension and cracking / splitting open in the middle and around the edges.
3. Don't bake the cheesecake for longer than stated. When the time is up, you should have a wobble in the middle of the cake. This will firm as it cools.
4. Make sure you combine the ingredients well and add the eggs right at the end. The trick is to mix the ingredients well so there are no lumps, and then once smooth, add the eggs gently beating.
The eggs have a tendency to hold air, so mix the eggs in well, but slowly, to avoid getting any air bubbles in to the batter.
During baking, air bubbles will expand and pop, leaving holes are areas of weakness which can contribute to the cracking.
5. When you have put the mixture into the pan, you can also run a round-bladed knife around to get rid of any air bubbles you see. This is not too important if you have followed point 4 above and reduced the risk of incorporating too much air into the mixture when beating.
6. If you have a recipe that does not call for cornflour/cornstarch, I would add a couple of tablespoons anyway, into the batter. This will reduce the chances of cracking as the starch will cling onto the eggs and stop them from over coagulating and thereby causing the cracking.
7. Finally, be patient and once the cooking time is up, leave the cheesecake in the switched-off and allow it to cool down inside the oven with the door closed. If you remove it too soon and try and cool it too quickly, it will crack!
If you have a good recipe and follow it well, you should not experience severe cracking. So always look out for the tips above in the instructions and then you will know straight away if it is going to be a good recipe!
Happy Baking!
We'd love to hear from you and what you thought of our guide on How To Avoid Cheesecake Surface Cracking. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!
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How To Avoid Cheesecake Cracking
How To avoid Cheesecake Surface Cracking. A great guide with tips and tricks to help you bake a perfect cheesecake!
Materials
- Springform pan
Tools
- Round bladed knife
Instructions
- Bake the cheesecake in a water bath. This will help with an even, gentle temperature. and keep the air in the oven moist and keep the oven temperature low. Remember, Low and slow will give you a nice-looking cake!
- Make sure you grease the sides of your baking pan well. During cooking, the cheesecake will shrink and pull away from the sides. If it isn't greased well, the cake will stick and pull, causing tension and cracking / splitting open in the middle and around the edges.
- Don't bake the cheesecake for longer than stated. When the time is up, you should have a wobble in the middle of the cake. This will firm as it cools.
- Make sure you combine the ingredients well, and add the eggs right at the end. The trick is to mix the ingredients well so there are no lumps, and then once smooth, add the eggs gently beating. The eggs have a tendency to hold air, so mix the eggs in well, but slowly, to avoid getting any air bubbles into the batter. (During baking, air bubbles will expand and pop, leaving holes are areas of weakness that can contribute to the cracking).
- When you have put the mixture into the pan, you can also run a round-bladed knife around to get rid of any air bubbles you see. This is not too important if you have followed point 4 above and reduced the risk of incorporating too much air into the mixture when beating.
- If you have a recipe that does not call for cornflour/cornstarch, I would add a couple of tablespoons anyway, into the batter. This will reduce the chances of cracking as the starch will cling onto the eggs and stop them from over coagulating and thereby causing the cracking.
- Finally, be patient and once the cooking time is up, leave the cheesecake in the switched-off and allow it to cool down inside the oven with the door closed. If you remove it too soon and try and cool it too quickly, it will crack!
Notes
If you have a good recipe and follow it well, you should not experience severe cracking. So always look out for the tips above in the instructions and then you will know straight away if it is going to be a good recipe!
Baked Cheesecakes
Here's a selection of delicious Baked Cheesecakes for you to enjoy
Fluffy Lemon Ricotta Cheesecake is a lovely baked dessert and so light and airy. Perfect for Easter, Mother's Day or any time of the year!
Coconut Ricotta Cheesecake. A wonderful fluffy, soft & creamy baked coconut cheesecake, out of this world! Tips on how to avoid cheesecake cracking included in the recipe
Orange or Clementine Ricotta Cheesecake. A lovely crustless baked dessert. Light and airy cheesecake, topped with zesty sweet homemade orange curd and fresh whipped cream.
Caramel and Vanilla Cheesecake. A rich, smooth, and creamy baked classic vanilla cheesecake with drizzles of caramel. Easy made from scratch recipe
Fluffy Honey Cheesecake. A delicious soft and dreamy cheesecake topped with Honey roasted pecans too!
Strawberry and Coconut Ricotta Cheesecake. A delicious fluffy, creamy baked cheesecake with fresh strawberries and coconut in the filling and topped with a fresh strawberry puree. Very easy recipe too!
Creamy Tiramisu Cheesecake. This is a lovely dessert with the flavors of the classic Italian Tiramisu.
Carrot Cake Cheesecake. Simply a Show Stopping Wow!
Japanese Cheesecake. This is a wonderful baked cheesecake, light and as fluffy as a feather! Easy recipe and always popular with a cup of tea!
Crockpot Lemon Cheesecake, an easy slow cooker & oven recipe. A delicious dessert for Spring, this cheesecake has a balance of sweet and sharp with a lovely creamy texture.
Chocolate Cake Cheesecake. Wow! Every Chocolate lover's dream!
RED VELVET CAKE CHEESECAKE. Lovely vanilla cheesecake sandwiched between soft red velvet cakes and then topped with a light, fluffy puffy whipped cream frosting. It really is a WOW!
Peanut Butter Brownie Cheesecake, a popular baked cheesecake with a brownie base and peanut butter filling. Perfect for chocolate lovers and great for parties and celebrations.
Chocolate Baked Cheesecake, is a lovely, rich, and decadent dessert, with a chocolate Oreo crust. This a deliciously easy cheesecake recipe perfect for any occasion.
German Chocolate Cheesecake, a popular baked rich chocolate cheesecake, baked on a buttery crust and topped with pecans, coconut and chocolate. Perfect for celebrations
White Chocolate Salted Caramel Cheesecake. A great tasting baked cheesecake, and easy to make too!
Turtle Cheesecake is a delicious creamy baked cheesecake topped with pecans, caramel, and chocolate. A perfect combination of deliciousness in every bite. Great for parties and celebrations.
Cheesecake Cupcakes, New York Style mini vanilla cheesecakes with a strawberry or raspberry swirl. Easy made from scratch recipe and ideal for parties
Triple Chocolate Cheesecake, is a delicious baked dessert, rich in chocolate and topped with fresh raspberries. Option for an almond cream cheese frosting too.
Leslie
says:Better yet, add the flour when you are beating the cream cheese. No need to worry about lumps!
Melissa Pinckney
says:I did start using a springform pan and started with room temp and I was successful my cheesecake looked beautiful.
Patty W
says:Rather than using tin foil and parchment paper to cover the pan before baking, a much easier way to do it is to use a turkey sized cooking bag. I have made dozens of Cheesecakes and it is so much easier! Just make sure to roll down or cut off the excess plastic and don’t let it hang over the edge of the water bath pan you are baking the cheesecake in. When the cheesecake is done DO run a butter knife carefully around the edge; this is a huge help in preventing cracking. Finally, with the oven off and the door ajar, let the cheesecake cool down in the oven for about 20 minutes before removing to a rack to finish cooling, and cover with an inverted dinner plate. Bon appetite!!
Margaret Picard
says:Very helpful. Can’t wait to try the tips on my next cheesecake.thank you.
Regina
says:My first ever cheese cake turned out perfect the next ones no. But then I found these tips and followed and YES they work!! I also do what has been stated below by Jamie letting these ingredients warm up to room temperature. Also if the bottom happens to get wet from moisture I have read somewhere else you can put clear wrap over the top. Dump it upside down use graham cracker crumbs and sprinkle overall then put your cake board or cake plate on top and flip back over. I have tried this a couple of times and it has worked each time.
Evelyn Suter
says:Thank you for the how not to have a cracked Cheesecake. Merry Christmas!