How Can I Get A Ledge-Less Cheesecake?

Baking By paxpuella Updated 28 Aug 2006 , 4:03am by cheftaz

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paxpuella Posted 26 Aug 2006 , 9:05pm
post #1 of 7

Ok, I always use the same recipe b/c it is to die for in my household's opinion, but it always comes out with a ledge around the top of it. Sometimes it cracks and sometimes it doesn't, but that doesn't really bother me (granted I do a little happy dance when it doesn't. icon_biggrin.gif )

Do you ever level your cheesecakes or is this a normal thing to happen? I guess in a way it keeps the topping in place and doesn't flow over the side, but it is so unattractive.

Any tips? Thanks icon_smile.gif

6 replies
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JoAnnB Posted 27 Aug 2006 , 5:05am
post #2 of 7

The ledge comes from the rise and fall, usually caused by the eggs. there are a couple of things you can try.

Beat the cheese/sugar and add all the remaining ingredients, then add the eggs. One at a time, and as soon as they are blended, stop beating.

Add 1 tablespoon of flour early in the mixing. it helps stabilize the lift of the cheesecake

Use a water bath. If you don't actually put the pan in water, at least put a tray with boiling water in the oven with the cheesecake.

Good luck.

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newlywedws Posted 27 Aug 2006 , 5:41am
post #3 of 7

Usually if the cheesecake cracks it's b/c your oven is too hot.
I know you said that your recipe is to die for in your house, but just thought I would share the one I use (it's incredible!). Never have had a problem w/ it cracking, and I don't know that I recall it ever having a ledge either...may be the springform pan I use.

"Cheesecake Supreme"
1 1/2 cups graham cracker crumbs
1/2 cup white sugar
1/4 cup butter, melted
5 (8 ounce) packages cream cheese, softened
5 eggs
2 egg yolks
1 3/4 cups white sugar
1/8 cup all-purpose flour
1/4 cup heavy whipping cream

Preheat oven to 400 degrees F (200 degrees C).
Mix the graham cracker crumbs, 1/2 cup of the white sugar, and the melted butter together. Press mixture into the bottom of one 9 or 10 inch springform pan.
In a large bowl, combine cream cheese, eggs and egg yolks; mix until smooth. Add the remaining 1 3/4 cups white sugar, the flour and the heavy cream. Blend until smooth. Pour batter into prepared pan.
Bake at 400 degrees F (200 degrees C) for 10 minutes, then turn oven temperature down to 200 degrees F (100 degrees C) and continue baking for 1 hour, or until filling is set. Let cheesecake cool, then refrigerate.

When making a cheesecake I always bake the crust first (for about 8 minutes) then I filled the crust and follow the baking directions from that point on, you shouldn't have any problems.

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kjgjam22 Posted 28 Aug 2006 , 1:24am
post #4 of 7

i bake my cheese cakes in a water bath and always have a flat cake. when i dont bake it in a water bath i have a ledge. try that and see. wrap the pan well with aluminum foil and put that directly in the water.

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paxpuella Posted 28 Aug 2006 , 1:50am
post #5 of 7

Hmm, I will have to try the water bath thing. I did put a bowl of water in with the cake, but it wasn't underneath it, it was just sitting at the side of it.

Here is the recipe I make: (I got it from a co-worker about 10-12 years ago)

1 lb cream cheese
1 C sugar
4 eggs
juice of 1 lemon
1 T flour
2 t vanilla
½ pint of heavy cream

Cream cheese & sugar well. Add eggs, flour, lemon juice and vanilla. Add heavy cream. Bake for 1 hour in 350 oven, then turn oven off and leave for 1 more hour. Do not open the oven door.

Thanks for everyone's tips !!! I appreciate the help. icon_smile.gif

(Edited to add) Oops, forgot to say I am going to have to make the one Joann listed, it sounds really good too!! More cream cheese than this one takes and more flour and eggs.

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newlywedws Posted 28 Aug 2006 , 3:58am
post #6 of 7

One more thing I was going to add about the recipe I listed...it's not low in calories icon_lol.gif As is - w/o altering the recipe, it serves 12 and has 612 calories per serving and 42 grams of fat icon_surprised.gificon_eek.gif - here are some changes that I made -in an attempt to lower the fat/calories. The cheesecake turns out great IMO.

I sometimes use vanilla wafers, instead of graham crackers
I will use Splenda (or will do a half sugar/half splenda method). I also try to lower the fat/calories by using 2 regular Philly Cream Cheese, 2 (1/3 less fat) Philly Cream Cheese, and 1 (fat free) Philly Cream Cheese. I also add about 1 1/2 tsp almond extract -just to give it a surprise. I also top some slices w/ warm carmel and fudge, and some with cherries. Hmm did I say I was trying to lower the fat/caloric content icon_razz.gif

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cheftaz Posted 28 Aug 2006 , 4:03am
post #7 of 7

waterbath should solve it

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