Why doesn't my cheese cake rise when cooked in a water bath?
When I cook a cheesecake using the water bath method, the cheesecake does not rise. It stays flat. How do I make my cheesecake rise?
Best Answer
The water bath is doing exactly what it should. Most recipes are designed to make your cheesecake rise as little as possible.
Baking a cheesecake is kind of like baking a souffle, except instead of encouraging rise, you combat it.
Cheesecake doesn't have the structure to sustain rising. Cream cheese can't hold the air, so when it rises, it eventually collapses & cracks.
Overmixing can incorporate too much air, which expands when it gets hot and collapses when it cools. Most recipes therefore advise against over mixing. A too-high temperature can have a similar result, converting too much liquid to steam, which expands, then collapses. A water bath insulates against the heat, allowing the cheesecake to cook more gently to combat that "too hot rise"
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Why is cheesecake not rising?
Overmixing the Mixture When you overmix the batter, more air is incorporated into the cheesecake batter. This causes the cheesecake to rise and fall, leaving cracks on the surface of it. This can be prevented by having all your ingredients at room temperature so you can mix less to get the ingredients incorporated.Does cheesecake rise when cooked?
Over-mixing incorporates too much air, which makes the cheesecake rise during baking (the way a souffle does), then collapse as it cools. As soon as you take the cheesecake out of the oven, run a knife along the edge to prevent it from sticking to the sides of the pan.Why is my cheesecake flat?
The outer edges may be fully cooked, but if the eggs in the center have not been fully cooked, their proteins will not coagulate enough to hold the center together, and it will fall as the cheesecake cools. Temperature and coagulation are the key elements to control to produce a reliably creamy, firm cheesecake.Why isnt my cheesecake rising jiggly?
If you cake has not risen at all in the oven, then your initial temperature is too low, or your egg whites were over or under beaten (you want glossy beautiful stiff peaks), or you have over-mixed your final batter. If you don't get a brown top, again the temperature may have been too low.Alec Benjamin - Devil Doesn't Bargain (Lyrics)
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