CHEESECAKE 002

Comment

Comment by Katy Nott on August 17, 2012 at 6:47am

Good idea Goreti on leaving it in the oven to cool down.  As you say - what would we do without toppings haha!

Comment by Goreti on August 16, 2012 at 4:44pm

My family LOVES cheesecake so I have done hundreds of them.  A few things besides what Katy has already mentioned.  First of all, make sure everything is room temperature.  Grease the pan (will avoid sticking to the sides pan).  When I see that it is done, I turn off the oven and leave it in there for a couple of hours.  This way the temperature change is gradual.  By doing all this, it has made a huge difference.  If all else fails, that is what a topping is for.  lol

Comment by Jean Moore on August 16, 2012 at 4:27pm

Hi Katy

I will try taking it out of the oven before it is completely done because sometimes it cracks before I take it out, and I will also try separting the sides once I take it out.  Thanks for the advice.  Oh yea, there are yummy.

 

Comment by Katy Nott on August 16, 2012 at 12:15pm

Oh forgot mention - looks completely yummy anyway

Comment by Katy Nott on August 16, 2012 at 12:15pm

I'm not a huge expert on baked cheesecakes as most of mine are the nonbake kind but here goes for what it's worth.  Possibly -

Overbeating the mixture - resulting in too much air in the mix and the cheesecake rising.

Overcooking - try taking it out of the oven a little earlier, when it's still wobbly in the middle (or do you do that already?)

You could try running a knife around the edge of the pan as soon as you take it out of the oven to prevent the sides from sticking as it shrinks.  If it can't take the sides with it, it will crack under the strain (don't we all lol!)

Cheers, Katy