How can I adapt this cheesecake recipe so that it doesn’t crack?
Below is the family cheesecake recipe. It’s perfect, except for the crack that always happens during one of the cooling steps. I’ve tried almost everything. Water baths, eliminating the flour/starch, sliding a knife down the edges, using a “push” pan instead of a spring form, 8 hour cooking time at 200. I even tried a sous vide version (don’t ask), no luck. Any suggestions?
ETA: I always start with room temperature ingredients, and don’t over mix. The eggs get added last, yolks pierced, and gently folded in.
- 1 lb cream cheese
- 1 lb ricotta
- 1 pint sour cream
- 4 eggs
- 1.5 cup sugar
- .25 lb salt butter
- 1.5 tbs lemon juice
- 1 tsp vanilla
- 3 tbs cornstarch
- 3 tbs flour
Bake for one hour at 350F. Let cool to room temperature, then refrigerate
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Why does my cheesecake always crack?
As cheesecake cools, it contracts, and if the edges remain stuck to the pan, cracks form. Don't overbake the cheesecake: take it out of the oven when still a little jiggly the center. Cracks form when the cheesecake gets too dry.How do you keep a cheesecake from cracking and sinking?
Eggs need a moist and humid environment to properly rise and avoid drying out or burning. The steam from the hot water will lift the cheesecake up slowly and evenly, reducing the risk of cracks on the surface. The slow and even steam baking method helps prevent the cheesecake from sinking back down as it cools.Why did my jiggly cheesecake crack?
This is because if it is not greased well when the cheesecake batter is about to rise, the batter will be pulled by the lining paper if it sticks to it and it causes the top of the cake to crack. Also, if the baking temperature is too high the cake can crack. Every oven is different, so knowing your oven is important.No-Bake Cheesecake - Everyday Food with Sarah Carey
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