Cracking Cheesecake

Decorating By itsmylife Updated 10 Aug 2006 , 2:32pm by itsmylife

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itsmylife Posted 8 Aug 2006 , 8:40pm
post #1 of 25

Hi there--

I've read a few posts on this subject, but wanted to see if there was anything else out there.

I've been making cheesecakes for years and years and have a recipe that I absolutely love. My only problem is the cracking. It never seems to be consistent. Sometimes it cracks on top and sometimes it doesn't. I use a waterbath (using hot water from the start), I leave it in the oven with the door cracked for an hour and this is when the crack starts.

I will usually see one tiny crack in the center, and by the time the hour is up (oven off, door open), the crack is huge icon_eek.gif . It kills me to see this. The cheesecake is not under or over done.... it always tastes great and the consistency is perfect. It's just this damn crack that is driving me nutz!

I know that this is purely cosmetic and can be covered with fruit or something... but WHY oh WHY is this happening?!?!?!

Denise
ANY help at all would be appreciated!!!!

24 replies
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JoAnnB Posted 8 Aug 2006 , 9:58pm
post #2 of 25

I read recently in a pastry magazine that cracking can come from overwhipping the eggs. It will incorporate too much air.

Add the eggs at the very end, and stop beating as soon as they are blended. Maybe that will help.

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prettycake Posted 8 Aug 2006 , 10:04pm
post #3 of 25

I was gonna say water bath would help , but sounds like it didn't..What is your recipe ? I just want to see what your ingredients are.

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itsmylife Posted 8 Aug 2006 , 10:26pm
post #4 of 25

Thanx for the responses so far....Here is the recipe I make:

5 8oz pckg of cream cheese
4 eggs
1 1/3 c sugar
2 tsp vanilla
16 oz sour cream

Beat eggs until thick... add sugar and vanilla. Set aside. Beat cream cheese until smooth, blend in egg mixture and sour cream. Pour into pan (I use a graham cracker crust in a springform pan)

Bake 325 for 1 hour, turn off oven and crack open door for 1 hour. Cool 1 hour at room temp then chill.

Pretty basic recipe.... comes out very thick (height-wise), and very tasty. Just those damn cracks. It doesn't happen every time... but it does happen more often than not!

Thanx!
Denise

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prettycake Posted 8 Aug 2006 , 10:36pm
post #5 of 25

How about adding one more egg and two T. of flour.
I add 2T of flour to my cheesecake , and mine does not crack.

my recipe is four 8 oz of Cream Cheese and four eggs., and one can of condensed milk, plus 2T of flour...
well, I hope it won;t happen again. icon_sad.gif

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playingwithsugar Posted 8 Aug 2006 , 10:47pm
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Here's what I do or do not do:

1 - butter the sides and bottom of the springform pan. Line the side with a strip of parchment paper.

2 - add crust mixture/dough - bake as required. cool.

3 - add batter. run a thin knife around the side in between the springform pan and the parchment paper to loosen slightly, not so much as to let the batter leak through.

4 - do not crack the door open for the remaining hour that the cake is in the oven. I have over 300 cheesecake recipes, and not one has this instruction.

question for you -- Are you using an oven thermometer? Cheesecakes are highly sensitive to temperature. If your oven is running too hot, this will cause it to crack even if you are doing everything else correctly.

Theresa icon_smile.gif

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sweetamber Posted 9 Aug 2006 , 12:27am
post #7 of 25

I agree with Theresa, I have baked a gazillion cheesecakes and never leave them in the oven like you do. I know a lot of people suggest doing this, so I'm not saying it's wrong, but you maybe should try removing them from the oven when they're done (but leave them in the waterbath- that will slow the cooling) and see if that helps. Good luck!

Amber

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itsmylife Posted 9 Aug 2006 , 1:39am
post #8 of 25

Thanx again for all of the input.

I have tried adding flour, and I've tried adding cornstarch (saw that somewhere too).... and still had the cracks.

I do have a nice new digital thermometer... so I know my temp is right.

Question for tmriga: You suggested not to crack the door... so do you bake, then leave in the closed oven for 1 hour and then take it out?

Also... not sure about the parchment paper....do I just cut one strip that is the width of the side of the springform and run a knife around it before I put it in the oven?

Once again... thanx a lot for the responses and for all of your suggestions. It is much appreciated. I have to make another cheesecake tomorrow icon_biggrin.gif , so I'll be using your suggestions!

Denise

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kjgjam22 Posted 9 Aug 2006 , 3:07am
post #9 of 25

Hi there. I had the same problem with my cheese cakes. I normally have a crack on mine. But I always cover it with filling. icon_smile.gif Unitl...recently I was asked to bake my cheese cake for a Japanese Restaurant and they dodnt want the filling. I also bake mine with a water bath underneath it and it still cracks. Here is what i did. I wrapped my pan (springform) in a double layer of heavy duty aluminum foil. Then I placed the pan IN the water bath. Directly in the water bath and I have had no cracks since. Just make sure the pan is wrapped well so that no water can seep in and ruin your crust. It will be the end of cheese cake crack for EEEVVVVAAAAA... icon_smile.gif Hope it works for you.

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cakesbyjess Posted 9 Aug 2006 , 3:16am
post #10 of 25

Hi suttle ... I bake cheesecakes often for my business. I bake for an hour, and then leave them in the water bath in the oven (with the door closed) for an hour after the oven is turned off. I have found that mixing the ingredients until they are JUST blended keeps the cracks from happening. When I overmix, that's when I get cracks. I think it has to do with the amount of air that is mixed in. Also, maybe try not filling the pans quite so much ... maybe that will help with the cracks. Good luck! icon_smile.gif

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playingwithsugar Posted 9 Aug 2006 , 9:03am
post #11 of 25

In answer to your questions:

Yes, I leave the cheesecake in the bain marie (water bath), and leave the cheesecake in the oven With The Door Closed, for the next hour.

and

Yes, I run the knife between the parchment and the pan just before putting it in the oven. This loosens the parchment off the sides, adding some air in between, which then allows for expansion during heating, and contraction when cooling back down.

I have never heard of taking the cheesecake out after the first hour while leaving it in the bain marie, but I guess anything is possible.

Theresa icon_smile.gif

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cheftaz Posted 9 Aug 2006 , 10:43am
post #12 of 25

I've made and experimented with countless cheesecakes. Many things are key to "crackless" cheesecakes. From all my experimenting I found this method the best
1. oven thermometer---must have, I have to set my oven somewhere between 330-340 to get the internal 350 temp and it is not always the same setting
2. right size pan
3. waterbath...double wrapping of foil around cheesecake pan
4. preheated exactly 350 degrees---45 minutes after that just turn oven off and let it sit in there for 1 hour after that remove from oven and waterbath and transfer to wire rack to cool 1 hour
VERY IMPORTANT-----The 45 min in the oven and the 1 hour resting in the oven-----DO NOT OPEN THE OVEN DOOR
During that hour and 45 min it is very tempting to want to check the progress and open the door to check---BUT DON'T
The center will still be jiggly but don't worry it will set
The result is a nice smooth creamy texture uncracked cheesecake
This is the way I now bake ALL my cheesecakes
I have come up with a good classic recipe. Will post later if anyone interested Got to go to work now 3:45 a.m

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sweetamber Posted 9 Aug 2006 , 12:48pm
post #13 of 25

Just to clarify- there are many different recipes for cheesecake, all with different ingredients and different techniques- You can't expect them all to behave the same way.

The recipe I use I bake in 3 inch high cake pans filled almost to the top. They bake at 325 for about an hour and a half IN a water bath and when they're done (still a little jiggly in the middle) I pull them out, just as I would any cake. Then I go around the outside of the cheesecake (between the cake and pan) with a slim metal icing spatula to release it from the sides of the pan- this keeps it from cracking as it cools and shrinks and helps me remove it from the pan later. I don't usually leave them in the water bath pans, but I know this will help them not cool as quickly, thus helping to prevent cracks. I do not leave them in the oven AT ALL after they're done. This cheesecake never cracks on me unless I forget my timer and they over-bake icon_redface.gif .

This technique may not work for everyone. You have to find what works with your recipe. There are a lot of different opinions on this and a lot of good suggestions. Good luck today, I can't wait to hear what worked for you icon_smile.gif

Amber

(By the way, my avatar is a pumpkin cheesecake that I baked using this method- it was featured in the restaurant section of a local magazine where I worked icon_biggrin.gif )

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itsmylife Posted 9 Aug 2006 , 2:42pm
post #14 of 25

Thank you SOOOOO much for all of the replies/ideas. I'm going to the store now to get my ingredients, and I'm definitely going to try out some your suggestions. I will post this afternoon after I bake it to let you all know what happened.

Just a few other things....... The pan I use is a really heavy springform-- and when I was doing the waterbath, I wasn't actually putting the pan IN the water.... I just had a pan full of hot water on the next lower shelf in the oven.... so I am going to try putting the pan in the water this time.

The recipe I use fills the pan up pretty close to the top (I just really like super thick cheesecakes!)

I know this crack thing is purely cosmetic (in fact, this cake that I'm making today is for a party tomorrow and it will be covered with strawberries)..BUT - Every now and then I would like to make a plain cheesecake with no topping. I get so frustrated by those dang cracks icon_mad.gif

I've been doing all sorts of cakes for years, with a few problems here and there..... but this has been the most frustrating thing that I have ever come across. It's really nice to talk to people who understand these things!!!

Denise

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sweetamber Posted 9 Aug 2006 , 2:49pm
post #15 of 25

Denise- just make sure that you do as cheftaz and others said and wrap your springform pan really well with a double layer of foil so you don't get a soggy cheesecake. I didn't realize you weren't actually putting the cake IN the water- that might solve your problem right there!

Amber

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itsmylife Posted 9 Aug 2006 , 9:39pm
post #16 of 25

Well... just to update... here is what has happened so far:

I didn't beat the eggs as much as I normally do, and when I combined that with the cream cheese, I stopped mixing as soon as it was all incorporated (normally I let it mix for several minutes after putting everthing together). I didn't prebake my crust (normally I do). I put foil all around the outside of the pan and then put that inside a pan of hot water. (I usually put the water on a separate shelf and I've never wrapped the pan). Lastly, I baked for one hour, then left it in the oven for one hour with the door closed. (I usually leave the door cracked for that second hour)

So now I just took it out of the oven and SOOoooooo far NO CRACKS!!!! I don't want to get my hopes up because there is still more cooling time left.... but it looks promising.

One thing I noticed is that when I baked the cheesecakes the old way... they would puff up (higher than the edge of the pan) and then settle back down as they were cooling. This one didn't hardly puff up at all..... so I know being IN the water vs OVER the water definitely did something there.

I just posted a picture so you could see what it looks like right now. Definitely keeping my fingers crossed icon_biggrin.gif

Denise

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sweetamber Posted 9 Aug 2006 , 10:04pm
post #17 of 25

Now THAT is a good looking cheesecake thumbs_up.gif ! I know what you mean about it puffing up a little in the oven- I sometimes get that too, but it settles right down when it comes out of the oven. Keeping fingers crossed, but I think you're out of the woods- Congratulations!!

Amber

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JoAnnB Posted 9 Aug 2006 , 10:17pm
post #18 of 25

The egg beating thing really makes a difference. The more air you incorporate, the more it will puff. As it shrinks, and it will, it will crack.

I have several recipes almost exactly like the one you were using, and they add the eggs after the cheese and sugar have been very well beaten and the s cream is added. They add the eggs one at at time, stopping as soon as the last egg is incorporated. I have even baked these without a water bath and had no cracks. Although, the deeper ones really benefit from the moisture in the oven.

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cakesbyjess Posted 9 Aug 2006 , 10:24pm
post #19 of 25

What a perfect cheesecake!!!! Looks like you got it!!! thumbs_up.gificon_biggrin.gif

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cheftaz Posted 10 Aug 2006 , 2:15am
post #20 of 25

thumbs_up.gif It's perfect. icon_biggrin.gif Well done!! icon_biggrin.gif
I never bake my crusts either and always add eggs last. When i fill my pans with the mixture it always fill to just below the top. Can I have a slice mmmm. Still keeping fingers crossed for you

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itsmylife Posted 10 Aug 2006 , 3:25am
post #21 of 25

Well.... this is it. It's now 11pm, the cheesecake is in the fridge, and it couldn't get any more perfect. I can't tell you how happy I am about this. I keep telling my husband to look at it in all of it's glory. Even my 3 year old kept asking... "mommy happy? cake not cracking mommy?"

Wow..... now I guess I have to make another one just to make sure it wasn't a fluke icon_rolleyes.gif

Suprisingly, the top of the cheesecake is absolutely flat.... I've never had one come out so flat. Usually I would have a ridge around the outside perimeter from where it rose and then settled back down... but this one is totally flat all around. I'm just amazed.

Thank you to everyone for all of the kind words and the GREAT tips.... I feel like I just won a pageant or something.... I'm such a dork.

Oh well- now I need to rewrite my recipe with all of my changes before I forget everything.... hope you all have a great evening!

Denise

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Jorre Posted 10 Aug 2006 , 4:36am
post #22 of 25

I make a Tiramisu Cheesecake, it is baked over a pan of HOT water and then after baking I leave it in the oven with the door partially open for 20 min, remove it and allow it to cool completely.

Never had it crack and everyone loves it.

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cakesbyjess Posted 10 Aug 2006 , 5:47am
post #23 of 25

suttle ... I'm so happy that it turned out so perfect!!!!! icon_smile.gif See what happens when great minds get together ... thumbs_up.gificon_lol.gif

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cheftaz Posted 10 Aug 2006 , 10:58am
post #24 of 25

Suttle... we are all happy you solved the cracking problem. What size pan is used for that recipe? I make my classic in an 8"?

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itsmylife Posted 10 Aug 2006 , 2:32pm
post #25 of 25

Well... it's a new day, and the cheesecake still looks great. I'm going to do another one this weekend for the hubby to take to work JUST to make sure that this wasn't a fluke.

The pan I used was a LaForme 10 inch nonstick. I can tell you one thing about this company... their customer service is outstanding.

I had an older model of this pan that I had been using for a while and the nonstick coating had suddenly started to bubble one day while I was cleaning it (just soap, water and a sponge... and it started to blister on the sides for some reason). I called the company, and they sent me a new one within 3 days.

I posted another picture of some cheesecakes that I had done for a wedding. Two of the three tiers had cracked...... I was so thankful for the strawberry topping on that one.

Thank you thank you thank you for all of the help!!!

icon_biggrin.gif Denise icon_biggrin.gif

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