Posted by Kendall Gigax on November 14, 1998 at 19:37:07:
In Reply to: Re: Cheesecakes posted by Gerard on May 26, 1998 at 18:16:03:
: : : : Why do cheesecakes crack and how do you prevent it from happening?
: : : From my experience, it would crack whenever I baked it at 350 F. In an effort to eliminate the cracking, I tried reducing the baking temperature, first to 300 F, then to 275 F, and finally, to 250 F. Of course, I had to increase the baking time from about 1 hour to 1 hour and 35 minutes for an 8-inch cheesecake. I haven't had a cracked cheesecake since.
: : Where do cheesecakes come from? Who made them up, and what is the History?
I own a cheesecake shop in Ohio and have learned through reading and baking an endless number of cheesecakes that they crack for several reasons. Never let the cheesecake experience and drastic temperature change. I bake mine between 250 and 275 degrees. If possible let them cool in a turned off oven with the door open. As soon as the cheesecake is done baking run a metal spatula around the cheesecake so it won't stick. A cheesecake will shrink as it cools and the pulling away from the pan can cause cracks. Also, I no longer make my cheesecakes in a mixer. I only use a food processor which minimizes the amount of air incorporated into the batter, also decreasing the chance of cracking. Lastly, it is important to only process the eggs and any liquid added for the least amount of time possible. Good Luck!