When baking a cheesecake the most frustrating thing to see is your cheesecake cracking in the middle while baking or cooling. With these quick tips you can prevent cracks from happening.
Prevent Cheesecakes From Cracking1. No Lumps
Make sure that when you're mixing the batter there are no cream cheese lumps. Lumps cause air bubbles to appear in the batter. Air bubbles cause cracking while baking. It's important that the cream cheese is completely softened before making the batter to prevent lumps.
2. Don't Over Mix
Over mixing the cheesecake batter will cause air to get inside and create air bubbles. The air bubbles will try to release from the cake while baking and this creates cracks in the cake.
3. Water Bath (pictured above)
Placing the cheesecake pan in a larger baking pan filled halfway with water. This keeps moisture in the oven. Bake for the normal amount of time and when done take pan out of the water bath to cool and discard water.
If you're using a springform pan to bake the cheesecake wrap aluminum foil around the bottom of the pan to prevent the batter from leaking into the water bath.
4. Don't Over Bake
Over baking will cause cracks to appear. When cheesecakes are done baking they don't look done, but trust me they are! A good way to check if it's done baking is to hit the side of the pan with a wooden spoon and if the middle wobbles then it still needs more time, but if it doesn't wobble then it's done baking.
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