How to Prevent Cracks in Cheesecake

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Sally’s

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Ingredients

Room temperature cream cheese
Eggs
9-inch springform pan
10-inch springform pan (optional)

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Preparation

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Step 1

Use room temperature cream cheese. Cold cream cheese is more difficult to mix and will typically leave lumps.

Step 2

Be sure to mix the cheesecake ingredients (minus the eggs) very well, eliminating any possible lumps in the cream cheese.

Step 3

Eggs hold air inside the batter, which could rise up and cause cracks. So mix the eggs as little as possible once they’re added.

Step 4

Always use a springform pan.

Step 5

Use a water bath: wrap the springform pan with aluminum foil on the bottom and up the sides. Place the cheesecake pan in a large roasting pan. Fill the cheesecake pan with filling. Then fill the roasting pan with about 1/2 inch – 1 inch of hot water.

Chef’s notes

Avoid opening the oven door while the cheesecake is baking inside. Big cracks are often caused by drafts and temperature changes.

Avoid overbaking! When the cheesecake is done, there will still be a 2-inch to 3-inch wobbly spot in the center of the cheesecake. Also, the edges will be slightly puffed.

Once the cheesecake is done in the oven, turn the oven off and crack open the door. Leave the cheesecake inside for about 1 hour.

Once the cheesecake is at room temperature, cover tightly with plastic wrap and chill 4-8 hours or overnight.

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How to Prevent Cracks in Cheesecake

Ingredients

Preparation

Step 1

Step 2

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Step 5

Chef’s notes

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