I tried a cheesecake recipe for the 1st time lastnight and it raised alot on the ends and was kinda sunken in the middle and then after it cooled it went down on the ends and was level but it was cracked around. what do you gals think happened? Thanks
I think your oven was to hot. Did you allow it to cool before you put it in the fridge. I find if I don't let it cool when you put it in the fridge it cracks. The heat is trying to get out so it cracks. I also bake mine in a water bath and never have a problem. Try it.
Sounds like maybe too much liquid, or it was overbeaten. Also, as it cools, it shrinks away from the pan, so if you run a sharp knife between the cheesecake and the pan to loosen it as soon as you remove it from the oven, that will help prevent the cracking. Another thing that helps it cook evenly is to cook it in a water bath. You do this 1) making sure your cheesecake spring form pan is tightly wrapped in foil around the bottom , 2) placing a dishtowel towel in a sheet pan, 3) place filled cheese cake pan on the sheet pan and add boiling water to the sheetpan, about 1 inch. to cover towel.
Then proceed with recipe as usual. Hope this is helpful.
it cracked while baking not after. I never knew about the water bath, maybe that will work for me. I dont think it was over beaten but that was my 1st guess. I had it on low during the entire mixing. I guess it could have happened if i took to long to put ingredients in. Next time i make it i'll definately do the water bath. I got so mad my DH looked at me after seeing the cake and said "cheesecake isnt supposed to rise". I wanted to kill him. I told him next time something goes wrong with my cakes dont talk to me.
Thank you for the tips
I too am a firm believer in the water bath. I also think you may have cooked it too long. That's what I used to do, and I have a habit of cooking everything too long, so now I turn off the oven as soon as the sides rise just a little and the middle is set but still wiggles when shaken. Good luck on the next one!
When I first started making cheesecake, if mine cracked, I just put a can of filling over the top, now if they crack, I just slice them. I have found that although people LOVE cheesecake, they do not know how to cut it correctly, and enjoy the cutting.
try the water bath and see if that works. If it doesn't get an overn thermometor. Ovens do not stay at a steady temp. but go up and down, this was the problem I had. Never knew why they kept cracking even with a water bath till I talked to a pastry chef.
Ok, Y'all:
Cheesecakes 101 from Knox! 
When baking a cheesecake, several things go into making it turn out well.
Oven temperature: If it's too high/too low--disaster looms! Get the oven thermometer, and adjust it accordingly, until you get as close as possible to the directed temp.
Moisture: You should ideally use the water bath method, but if that's inconvenient or impossible due to the number baked, or oven size, just place a pan of hot water somewhere in the oven, so that it boils/steams the cheesecake during baking. I also cover my "vent" burner while baking to hold the moisture in the oven.
Beating: Eggs have certain proteins in them that act like "glue" in the cheesecake. Over-beating breaks these proteins down, and renders them useless! When you beat in your eggs, you should be doing it LAST. Add all the eggs at one time, and then stir by hand/slow beater until JUST MIXED IN AND NO MORE YELLOW SHOWS IN THE BOWL...THAT'S ALL!
Appearance: When a cheesecake "cracks," it's because of two things: OVERBEATING and/or OVERBAKING! A few small cracks around the edges are inherent, however in ALL cheesecakes. It's just what they do.
Sinking: Most cheesecakes will sink a little bit in the center, but this can be avoided altogether by proper cooling, or not adding too many "extras," like jams, jellies, etc. Things with high sugar content will usually sink to the bottom of some cheesecake recipes, and form a glue-like sunken center that doesn't match up to the outside edges. If you want to add these types of things, only do it SPARINGLY, and be sure to SWIRL them in...this leaves plenty of cheesecake between the sugars to bond and raise properly.
I learned these things over time, and LOTS of "mistakes." But when you sell your cheesecakes to people, you want them to look good and taste good, too!
Hope this helps,
--Knox--
wow thank you for taking the time to explain all of that, i'll definately have to try this cheesecake again.
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