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How to fix a cracked cheesecake!

post #1 of 13
2/18/12 at 3:51am
Thread Starter 
There have been several times that I've made cheesecake (for sale at that) and despite my best efforts end up with a crack, now I know all the precautions to prevent this but I never knew what to do if it did happen, I usually just whip up some cream and cover the crack. BUT!!!! This time, I was doing the cheesecake sales by the slice and that fix just wouldn't do. To my rescue was instructables, and since I checked here and realised it wasn't posted in the forum I thought it best to share for anyone else feeling like throwing their cheesecake against the wall for coming out with yet another crack icon_wink.gif

I was truly skeptical at first, but it really does work, just like brand new icon_biggrin.gif

http://www.instructables.com/id/How-to-Fix-a-Cracked-Cheesecake/
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post #2 of 13
2/18/12 at 7:16am
Thanks for sharing that tip! In spite of trying to let my cheesecakes cool slowly, I almost always get a crack. Thank you!!
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post #3 of 13
2/18/12 at 7:38am
Very good tip. I have never had a cheesecake crack until I bought my new oven. Then I got an order for a cheesecake and it cracked, deep too. So I baked another one, same thing. So I took some of the middle out of the worst one and piped it into the crack of the better one, smoothed it out, put it in the fridge over night and it was perfect. No one knew but me.

But this tip would have been a real time and money saver. Not much profit when you bake it twice, although my son didn't mind at all. Cheesecake is his favorite. And he doesn't care how it looks. LOL

I will remember this in case it happens again. Thanks for sharing.

Quinte West, Ontario, Canada   www.TeriLovesCake.ca   Strictly Wheat & Gluten-Free         

 

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Quinte West, Ontario, Canada   www.TeriLovesCake.ca   Strictly Wheat & Gluten-Free         

 

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post #4 of 13
2/18/12 at 8:56am
Awesome fix... I too had the oven issue, never cracked a cheesecake, moved and the first one out look like it had the grand canyon in it. Will have to give this a shot.
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post #5 of 13
2/18/12 at 12:38pm
Thank you so, so much for sharing this!!! I always try to tell myself that this time it won't crack, but it always does -- I've tried water baths, slow cool-down, etc. etc. Nothing seems to work for me! I can hardly wait to try this fix. icon_smile.gif
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post #6 of 13
2/18/12 at 6:44pm
Sorry, but I wouldn't sell that "fixed" cheesecake. It looks awful. Why not consider not selling them until you know how to bake them? I never have a crack no matter what oven I use because I know how to bake them.
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post #7 of 13
2/18/12 at 7:18pm
I shouldn't have written the above post without offering a solution. I have a fully detailed tutorial on cheesecakes. It isn't finished because I keep forgetting to take pictures every time I make one. But all step-by-step instructions are there and I'll guarantee you a perfect cheesecake on the first try.

For anyone who is interested, pm me and I will share it. Knowledge is your weapon against the crack.
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post #8 of 13
2/18/12 at 7:19pm
Thread Starter 
Quote:
Originally Posted by scp1127

Sorry, but I wouldn't sell that "fixed" cheesecake. It looks awful. Why not consider not selling them until you know how to bake them? I never have a crack no matter what oven I use because I know how to bake them.



Congrats on never having a crack in your cheesecake! But since we all know that there is nothing technically wrong with a cracked cheesecake but rather an aesthetic appeal issue, your assumption that a cheesecake that cracks is a result of one not knowing how to bake one is faulty, yes the one photographed is overbaked, but even if you have perfectly baked your cheesecake you may end up with a crack in it.
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post #9 of 13
2/18/12 at 7:25pm
No you don't end up with cracks if you are going to sell them. And you don't have cracks if you know how to bake them, even in a wood-fired stove. Sorry. Maybe you would sell them. I wouldn't.

There are too many cheesecake companies out there nationally with never a crack. Not one. And the owners aren't even baking them. Their minimum wage factory workers are making them.

Cheesecake Factory, Junior's... even Sarah Lee! No cracks.
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post #10 of 13
2/18/12 at 7:34pm
Thread Starter 
Technical vs aesthetic

Does a cheesecake with a slight crack taste different from one without a crack? No
Does a cheesecake with a slight crack look better than one without a crack? No

Simple. It tastes the same, it looks different.
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post #11 of 13
2/18/12 at 8:20pm
Quote:
Originally Posted by scp1127

I shouldn't have written the above post without offering a solution. I have a fully detailed tutorial on cheesecakes. It isn't finished because I keep forgetting to take pictures every time I make one. But all step-by-step instructions are there and I'll guarantee you a perfect cheesecake on the first try.

For anyone who is interested, pm me and I will share it. Knowledge is your weapon against the crack.



Why don't you just post a link to it here rather than people having to PM you for it? Just curious... icon_smile.gif
Before you ask- I'm licensed, inspected, insured, and all that jazz.
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Before you ask- I'm licensed, inspected, insured, and all that jazz.
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post #12 of 13
2/18/12 at 10:39pm
Thanks for sharing this icon_smile.gif
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post #13 of 13
2/18/12 at 10:42pm
The reason I don't post a link is because it is a future tutorial on my website.

Another reason is because I work hard at developing my recipes and I do not want them on the world wide web. By sharing in a pm, I control my copyrighted property and the people I share with also do not post it publicly. We have a whole network of scratch recipes shared behind the scenes.

If we share all of our personal recipes, they will come up on a google search. When I want to show up high on a google search, I will do it on my terms that will benefit my business by my website coming up, not someone else's.

This is business and those of us in business are careful about protecting our property.
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