Cheese Cake Crack

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Permalink Reply by Teneisha Williams on December 31, 2010 at 8:44am

Hi Nur:

 

Your temperature sounds about right, but your cake tells another story. The top looks burnt, maybe your oven needs some adjustment. cuz for 35 mins your cake should not be like that.

 

Am I seeing a steam bath?...if not you may want to try that...see if it helps...or maybe reduce the oven setting to maybe 275 F. I start my cheesecakes at 325F and gradually go down to 275 F. I never get that kind of cracking or darkened top, I do get cracks at times...so what I've done is to reduce the baking time and for me that works....if I do get a crack it ends up being very small...other wise I get a big ole Y...:)

 

So what I'll recommend is a lower baking temp...your oven may need some adjustments.

 

Let me know if this works.

 

Teneisha

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Permalink Reply by Fazia Mohammed on January 1, 2011 at 9:43pm

What I do to help with the cracking, is put the cake in a water bath while it's baking. I use a shallow dish that's bigger than the cheesecake pan, and I put about 1 inch of water in it. Then the cheesecake pan sits in that while it's baking. It keeps the moisture in, and prevents cracking. Here's what mine usually looks like after it's done baking.

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Permalink Reply by Nur Zakeena junit on January 4, 2011 at 11:57pm

okay... tq all for the replies... wil try and update the outcome

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Permalink Reply by Eileen S on January 5, 2011 at 12:23am

I bake my cheesecakes at 300°F for one hour, then turn off the oven, open the door, and allow the cake to gradually cool in the oven before removing it to a rack.  Sometimes I'll get minor cracking in the middle (too much air in the batter I think), but the sides don't crack and they pop right out of the pan.

 

I hope you can work it out!  All the other suggestions sound good too. :)

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Permalink Reply by Elizabeth Armijo on January 5, 2011 at 3:12pm

It does look like your oven may be off a bit. Thneisha is right and so is Elieen. Let the cake cool in the over because cracking can be due to cooling to quick. I usually get a Y in the center of my cakes also depending on your altitude you will need to adjust your over. I would stert at 350 then work your way down to 275  for cooling

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