How do you bake a decadent, creamy cheesecake without any cracking? Learn how to avoid this common problem and keep your cool in the kitchen with this quick tip from Chef Eddy.
According to Chef Eddy Van Damme, you can do several things to avoid your cheesecake from cracking.
- Don’t overmix ingredients. You want to start with room temperature cream cheese. This way you will be able to blend your ingredients very easily without overmixing. When the batter is overmixed, too much air is added and will cause your cake to rise in the oven and then collapse and crack when being removed.
- Don’t overbake your cake. It may crack if it’s too dry. Many people overbake their recipes to “play it safe”. The golden rule is if it no longer trembles in the center, it will set firmly in the refrigerator. Tap the pan on the sides and if the center has firmed up like jello, remove the cake from the oven.
- Bake your cheesecake in a water bath. After prebaking a graham cracker crust for about 10 minutes, wrap the springform pan with two layers of aluminum foil to ensure no water will penetrate the foil. After you prepare the cake in the springform pan, put it in a roasting pan, then fill the roasting pan with about 1-inch of water before placing it in the oven. This is the best way to bake cheesecake. It ensures that the egg proteins are gently and evenly heated which gives you the creamiest result. This dessert is essentially a custard-like creme brulee or flan. These also are baked in a water bath to slowly set the egg proteins.
Check out our these recipes that use a water bath.
Blackberry Swirl Cheesecake
Chocolate Peppermint Cheesecake
Gingersnap and Orange Cheesecake