I’m here to show you how to prevent cracks in cheesecake! Holiday baking is right around the corner, and cheesecake is a very popular dessert during the holidays. Do you bake a delicious creamy cheesecake, but end up frustrated because it cracks on top? Allow me to show you the tips and tricks for fixing this problem!
I don’t know about you, but cheesecake always makes an appearance on my dessert table during the holidays. The flavor and type might change for each holiday but there is always cheesecake. Don’t get me wrong, a cheesecake with cracks can taste just as delicious as cheesecake without cracks, but after working so hard to make a delicious cheesecake, you probably want to show it off. Right? I don’t blame you, I’m the same way, especially during the holidays when I want to impress my guests.
What’s the secret in preventing cracks in cheesecake? I have a few easy tips and tricks to share with you, but my #1 tip is to use a water bath!
Check for a little bit of puffing and browning at the edges. You can tell a cheesecake is done when a 1⁄2 inch (1.3 cm) ring around the the edge begins to brown and puff up slightly from the pan. The filling should still be pale, rather than golden. Don’t allow it to continue cooking, or it can end up over baked.
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BAKING CHEESECAKE IN A WATER BATH or Bain-Marie
A water bath is simply a pan of hot water that’s placed in a hot oven to produce steam for a moist baking environment. Water baths are used for cheesecakes and custard type fillings that are egg heavy and get baked in an oven.
What’s THE PURPOSE of a water bath?
- Cheesecakes love a humid baking environment. A water bath creates moisture in an otherwise dry oven.
- Cheesecake batter is heavy from eggs, and eggs need a humid environment to keep them from drying out.
- Cheesecakes need to rise slowly and evenly, so they don’t crack on top, and the steam from the hot water helps them to do just that.
- A perfectly baked cheesecake should not brown on top. The water bath ensures that the cheesecake will bake evenly, and the top will not brown before the rest of the cheesecake is done.
HOW TO BAKE A CHEESECAKE IN A WATER BATH
- Use a springform pan. Prepare your favorite crust recipe and press it into the pan.
- Wrap the pan securely with heavy-duty foil, making sure it comes at least two thirds up the outside of the pan. Make sure there are no holes in the foil. You can use a double layer of foil if you’re worried about it leaking.
- Pour the batter into the pan.
- Place a large pan, (much larger than the springform pan) in a preheated oven. I use a half sheet cake pan, but you can also use a roasting pan, or any pan that is at least 2 inches deep and quite a bit bigger than the springform pan. NOTE: If you don’t have a pan big enough to hold the cheesecake, place a pan of water on the lowest oven rack, and place the cheesecake on the rack above it. The steam from the water will still do its work.
- Fill the pan with about 1 1/2 inches of boiling hot water.
- Gently transfer the springform pan to the water bath.
- Bake the cheesecake!
As you can see in the picture above, this cheesecake is done. The water pan started out with 1 1/2 inches of water and now it’s down to about 1/4 inch of water. That means there was a lot of steam produced during the baking time.
How to Tell if a Cheesecake is Done
FAQ
Is it okay if my cheesecake is brown?
What does an overbaked cheesecake look like?
Is New York cheesecake supposed to be brown on top?
How do you know if a cheesecake is done baking?
The best way to tell if your cheesecake is done baking is by using the wobble test. To do this, tap the side of your cake pan with a wooden spoon. If the cake ripples a lot, it needs more time in the oven. If it wobbles a bit without ripples, it’s just right.
How do you keep a cheesecake from cracking?
Wrap the cheesecake pan in foil to help keep any water from seeping through the cracks of the pan. Set the cheesecake in a roasting pan or other large baking dish. Fill it with a few inches of water, and put the whole contraption in the oven. There are two main reasons why your cheesecake might form cracks: Overcooking and too-fast cooling.
How long do you let a cheesecake cool before baking?
Cheesecakes require a gradual cool down, so once your dessert is finished baking, turn off the oven and let the cheesecake rest there for 30 minutes. Afterward, prop the oven door open with a wooden spoon, and allow the cheesecake to continue cooling for another 30 minutes.
How do you cook unbaked cheesecake?
Pour the batter on top of the crust. Set the unbaked cheesecake in a large roasting pan. Pour boiling water into the roasting pan until it comes about one inch up the side of the cake pan. The water bath (also called a bain marie) regulates the temperature and keeps the cheesecake baking at an even, low heat.