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NSPIXIE SparkPoints: (44,966)
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5/18/13 12:57 P

Another thing that helps prevent cracks is to run a knife around the inside of the pan as soon as you take it out of the oven.

Often cracks happen as the cake cools and the edge is stuck to the side of the pan. Running the knife around unsticks it before it cools...

VINNYPRINCE SparkPoints: (1,705)
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5/15/13 9:30 P

I've made my mom's recipe for years now, and she ALWAYS had it crack... I bake it with a pan of boiling water added underneath the rack the cake is on, and only once did it crack... I believe the humidity in the oven helps prevent it from drying out and cracking as someone else said.

Other great tips that I didn't know about posted below too.

Lastly, as someone else said, if it DOES crack, don't worry about it, it'll still taste great!

Mmmmm cheesecake.

Good luck

NSPIXIE SparkPoints: (44,966)
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5/6/13 9:45 P

I usually only make cheesecake for special occasions, and these are *not* even remotely low calorie, but people ask for them as birthday cakes, so...

NSPIXIE SparkPoints: (44,966)
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5/6/13 9:33 P

The other replies have some good advice that usually work.

But if you make one and it cracks, don't panic!

Cover the problem!

A smooth chocolate ganache on the sides and top will cover a variety of problems.You can make it really pretty with a swirl of white chocolate on top of darker chocolate!

Or cover the top with your favourite pie filling - not just cherry - apple, blueberry, lemon work great...

No one will ever know there was a problem.

Edited by: NSPIXIE at: 5/6/2013 (21:36)
LDHAWKE SparkPoints: (19,069)
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5/6/13 5:11 P

I did an internet search and this is what I found.

There are a couple of things you can do to prevent cheesecake cracking:

Make sure you mix the ingredients only as much as it takes to make the batter smooth. Over-mixing incorporates too much air, which makes the cheesecake rise during baking then collapses 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. As cheesecake cools, it contracts, and if the edges remain stuck to the pan, cracks form.

Don't over bake the cheesecake: take it out of the oven when still a little jiggly the center. Cracks form when the cheesecake gets too dry.

Like I said, when you place the batter in the pan, slightly drop it a couple of times to remove any air bubbles.

HONOURIA Posts: 1,324
5/4/13 9:54 P

I am really good at cheesecake, and mine NEVER crack. I would need to look at your recipe to tell you what you did or did not do correctly.

LDHAWKE SparkPoints: (19,069)
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5/3/13 5:51 P

After you pour the batter in the pan, slightly raise the pan and let it drop. Do this a couple of times. That should get rid of the bubbles, which can lead to cracks. Also, when your cheesecake is finished, turn off the oven and slightly open the oven door. Let it cool down in the oven a bit before you take it out.

I hope this will help you out.

CLRWILLIAMS25 SparkPoints: (34,625)
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5/3/13 3:03 P

I wish I had the answer for you! Mine usually sink in the middle or crack.

ONION926 SparkPoints: (3,718)
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5/3/13 12:10 P

Hey, is any of you really good at cheesecakes? I only ever got one to turn out right one time, and it was a fluke. Mine aren't terrible or anything, but they crack a LOT. I've heard stuff about water baths and not opening the oven until it's cooled to room temperature to take it out, but I'm still having issues. :P

Tell me your secrets, O Wise Masters!

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