preventing cracks in cheesecake

Preventing Cracks in Cheesecake

Baking

  • Avoid opening oven door while baking cheesecake. Big cracks across the cheesecake are most often caused by drafts.
  • Avoid overbaking! Check for doneness at minimum baking time.
  • Cheesecake is done when the edges are slightly puffed. The center area should be about the size of a silver dollar and appear soft and moist. The centre will firm upon cooling.

Cooling

  • Once you remove a cheesecake from the oven, run a thin metal spatula or knife around edge of cheesecake to loosen it from the side of the springform pan. Do not unlatch or remove rim of springform pan during cooling.
  • Cool cheesecake on rack in draft-free location for 1 hour.
  • Refrigerate uncovered 3 to 4 hours or until thoroughly chilled. Cover with a sheet of plastic wrap or foil across the top of pan; secure. Refrigerate overnight.