Can somebody please tell me what I am doing wrong!!!

[karolyp]

This is the second time I've tried to make cheesecake and they keep coming out of the oven looking like this...

http://i39.photobucket.com/albums/e192/karolyp/IMG_3776_edited.jpg

The top of the cheesecake is hard and split open. I follow the directions to the T and it's happened to me twice. Yuck!

Any suggestions?

Thanks!!!

[ribbit1019]

My mom says it looks like it baked too long. It can depend on where you are putting your cheesecake in the oven; it may be too close to the heat source. Or maybe the temp is off in your oven? Also, if you have a convection oven it won't need to bake as long.

Strange though, hopefully someone can offer another suggestion if neither of those suggestions work.

Christy
My Waterbabies
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& Jarred 3/8/06, 14 lb 24 1/2" @ 10 wks, a happily breastfed babe.
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[annex]

I'm not the baker in my family (my DH is) but my recollection is that many cheesecakes need to be cooked in a water bath to prevent cracking on the top. Here's some sites I Googled up to confirm this:

http://www.utahholidayguide.com/christmas/recipes/articles/baking/water_bath.asp

http://allrecipes.com/advice/coll/easter/articles/157P1.asp

HTH,
Anne

[juliasmom05]

I was going to suggest cooking it in a water bath as well. When this happens to me, depending on what type of cheesecake it is, I usually just top it with powder sugar, fresh fruit or chocolate shavings. That way, no one knows what the top looks like :-) .

ETA: one more thing. Let the cheesecake cool for 10 minutes and then run a knife along the sides of the pan to release the cheesecke from the pan. This should help prevent cracks which may arise when the cake contracts and pulls away from the walls of the pan.


Marci

Mom to Julia 4/05

[dhano923]

Did you use a water bath? That will keep it from cracking. It also looks like it was baked too long. It's possible your oven is cooking at a higher temperature than your setting. Try using a seprate thermometer to measure the temp in the oven to see if it's accurate or low/high -- that'll give you an idea on how to set the oven next time.

[psophia17]

What recipe are you using, and what are the the baking instructions?

My Mom makes a cheesecake that looks a lot like that, but without the big cracks. She turns the oven off when the center of the cake is still a little jiggly, opens the oven door, and then lets the cake cool in the oven (usually overnight, but several hours will also work). Every so often, if the crust sticks to the pan, it still will get a crack, but you can't tell once she adds the blueberries.

[karolyp]

I'm using a recipe I found in a Southern Living magazine, which says to bake at 300 for 1 hours and 5 minutes or just until center is set. Then to let it stand in the oven for 30 minutes with the oven door closed.

I'm thinking that you all are right and that I'm overcooking it. I'd like to give it another try and this time to use a shorter time and the water bath. I'm not the greatest cook either (aka I'm a hamburger helper queen lol) so wish me luck!! But thank you all for responding and for those AWESOME websites!!! Hopefully I'll get it right (or just have to try the no bake versions!!)

This is my weakness so I'm hoping that I get it right!!!

[mudder17]

Ah, this is a useful thread. I do tend to get cracks in my cheesecake (almond/vanilla), but I always top it with a sour cream topping, so no one ever notices.

So by water bath, do you mean the cheesecake pan is in another dish that has a little water in it?


Eileen

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[psophia17]

That's what a water bath is :)

It can be a PITA, but it works really well, particularly for creamier cheesecakes. My Mom and sister both make ones that are more cakey, so they don't do the water bath...but I make one that needs it.

[oliviasmomma]

If you use a springform pan, it's a good idea to wrap it on foil before using the bath. After a few uses they can start to leak--and ruin your hard work!

[mudder17]

Almond-Vanilla Cheesecake

Graham Cracker Crust:
10 graham crackers (1 package)
4 Tbs sugar
6½ Tbs butter (margarine okay)

Crush crackers to desired consistency (place in large Ziploc bag and run a rolling pin over it). Better to err on the side of coarseness than fineness. Add sugar and mix well. Meanwhile, soften butter in microwave, in 10-second bursts. DO NOT MELT. Slightly stiffer butter is better. Pour the crackers into the butter and mix well. Firmly press crust against 9.5 “ pie plate (or 10� if you have it). Place the crust in the freezer while you prepare the filling.

(These days I have been cheating and using the premade graham cracker crusts. Using the Oreo cookies ones are really yummy! :9)

Filling:
3 eggs
2, 8 oz. package of cream cheese (no low or nonfat stuff, but cheap stuff just fine :->)
¾ cup sugar
1 tsp almond extract

Soften cream cheese in microwave, 1 at a time (2 min. power level 3), or both in 10-second spurts. Don’t melt. Beat cream cheese, then add sugar and beat some more. Add eggs one at a time and beat. Add almost extract and beat on low, medium, then high. Beat until smooth. Pour filling into crust and bake 350-375˚, 25-35 minutes, until toothpick inserted in center comes out fairly clean. Top will be somewhat brown and filling will have risen. Take out and wait 10 minutes. Meanwhile, prepare the topping.

Topping:
1¼ cup sour cream (regular)
2 Tbs sugar
1 tsp vanilla extract

Mix ingredients and spread evenly on top of cheesecake. Bake for an additional 10 minutes. Remove and cool for 20 minutes or so. Refrigerate uncovered for 4-8 hours. After the top has cured, you can cover it with saran wrap.

Cheesecake may be sliced, wrapped individually, and frozen for future consumption, assuming it lasts that long.

Note: You can use pre-made graham cracker crust (or Oreo crust), but you’ll have extra filling. You can use it in the small graham cracker crusts (6 in a pack) or you can just fill two crusts with it.

I will try the waterbath next time and see if it makes a difference. :)

Eileen

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Kaya will be a sister, ~11/14/06!