Posted by Gerard on May 26, 1998 at 18:16:03:
In Reply to: Re: Cheesecakes posted by Ricki on May 26, 1998 at 14:05:41:
: : : 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?
Hi, a water bath will eliminate cracks without extended baking times too, the cracks are from the eggs inflating when they get hot enough, also the fluids reaching the boiling point.
I bake them on sheetpans with approx 1/4 inch water, when most of the water is almost gone they are usually done, they bake very quickly, maybe 40 mins...maybe less..I never bake by clocks.
Cheers, Gerard