Why Did My Cheesecake Crack – Richard’s Tips
Cheesecake is a sweet, soft, and tasty dish that almost no one can deny its unique flavor. The texture is so smooth; the smell combines the scent of cheese, eggs, cream, and vanilla, while the taste is the blending of those sweets. How appetizing it is!
However, making cheesecake has never been an easy task. Cheesecake demands a lot of effort, time, and carefulness to cook. Just with a small error in baking, the cake can turn cracked or melted immediately.
In this post, let’s find out the answer to your question of “Why did my cheesecake crack?”, learn some ways to fix cracks as well as how to bake a cheesecake without cracking.
Why Did My Cheesecake Crack?
What causes a cheesecake to crack? In fact, cheesecake is a difficult food to make, so it is quite common and understandable if your cake shows signs of cracking on your first try.
Based on our experience, there are four reasons to make your cheesecake cracking: overbaking, overbeat the batter, imbalance in the recipe, and lack of cooling down after baking. We will dive deep into each reason in the below section.
1. Overbake The Cheesecake
When being cooked for too long, the cake starts losing its juice. In other words, the cake becomes so dry that the cracking process will appear.
The higher and longer you bake the cheesecake, the more it dries. We can illustrate the case like what happens in the drought: all water evaporates, leaving the land dry. It will start cracking, and when the cracks are too big and deep, the land will be crumbling. So does the cake. It will turn drier and drier until the cracks appear.
2. Mix The Ingredients Improperly
The wrong mixing method is also a reason to make the cheesecake crack. Mixing is done to ensure all the ingredients are well-blended and the layer is smooth enough to spread to the baking tray. So, please mix them powerfully but not overly aggressively.
When you overmix the batch or especially overmix the eggs, you may accidentally incorporate too much air into the batter. Under the high temperature of the baking process, the air retained in the batter will leaven and make the cake rise too much. Such an abnormal raise will crack the cheesecake’s surface.
We have seen some questions on the Internet like “Do cheesecakes rise?” – then, this is the answer. If you overbeat the batter, your cheesecake does rise and even crack!
3. Imbalance In The Recipe
Just like any other recipe, cheesecake requires effort, carefulness, skill, and the most important point: conciseness. In baking, even a small mismeasurement can turn the taste of the cake completely. You should keep in mind that: you must follow the ratio of ingredients according to the recipe exactly.
Given that fact, there must be a proper rate among different ingredients in the batter. In other words, there should be a balance of elements in the making. You cannot assume that using much flour can make the cake denser, or adding more eggs will make the color more yellowish, or too little liquid can make the cake less runny, etc.
In fact, when you overuse the ingredient in the making, you can accidentally make the cheesecake cracks. For example, when you use too much flour to make the batter, the remaining, unblendable flour parts can build up a base when you bake. And that base, when raised too high, can make cheesecake puffed up.
All the ratios in the recipes have been provided to you through experience, so please follow strictly and not flexibly adjust the ingredients to create imbalance.
4. Not Cool Down The Cheesecake After Baking
When baking the cake in the oven, the ideal temperature you should set your oven to is about 347 to 356 Fahrenheit degrees (175 to 180 Celsius degrees). After the cooking is done, your cheesecake is also at such a high heat range.
However, the normal room temperature is only 20–22 degrees Celsius (68–72 degrees Fahrenheit). The heat gap between inside and outside the oven is more than 100 Celsius degrees and 300 Fahrenheit degrees – such a huge difference!
Just imagine, right after cooking, the cake is still hotter than 300 degrees, and you take the cake to a place with 60 degrees. What could happen then? The answer is so easy to say: it will crack heavily.
If you cannot imagine the case, let us give you an example. When you take the ice cubes out of the freezer and put them right into the warm water, the cubes will immediately start cracking and melt into water. The same case goes for cheesecake.
How To Fix Cracks On Cheesecake
When there is a crack on the cheesecake’s surface, it is impossible to completely “revive” the cake as smooth and clean as before; the cracks will always stay there. The only way to recover from the situation is to cover the cracked cheesecake as much as possible, like we do some “makeup” for it.
Here is how we usually “makeup” for our cheesecake: add some whipping cream on the surface. Creamcheese is a sweet food, so if we add some more sweeteners, it is still acceptable. Adding whipping cream also makes the cake bigger and more delicious, so why not?
If you don’t have whipping cream or just don’t prefer its taste, you can try chocolate, vanilla cream, or fruits. For chocolate addiction, we usually put the chocolate bar into the oven, melt it in 3 to 5 minutes, and pour the melting hot chocolate on the surface of the cake. Meanwhile, we can also top up the cake with fruits to cover the cracks.
As experienced bakers, we understand that you never want your cheesecake to be cracked. If you have learned about why cheesecake cracks and how to fix cracks, then it’s a must to help you answer “How do I keep my cheesecake from cracking?” too. Read the below segment!
How To Prevent Cracks On Cheesecake
Let’s dive deep into some methods on how to avoid cracks in cheesecake.
First, we want to discuss the preparation steps. As mentioned above, cheesecake is quite hard to treat since even a small mismeasurement can destroy the whole process. So, from the beginning, you must be careful.
There is a must-have ingredient in cheesecake – cream cheese. You can use either cold or normal cream cheese, but we suggest not using cold cream cheese. Specifically, the cold cream is overly condensed, meaning it takes a longer time to blend and mix into the batter.
Does cheesecake rise when baking? Yes, if you mix the eggs aggressively. When mixing the batter, please remember to well-blend all ingredients together, except the eggs. Eggs can hold air to the batter, making the cake rise and crack later. So, mix eggs as mildly as possible.
Second, it is such a lack to talk about cheesecake without mentioning the preheated water bath cooking method. You must use a springform pan for baking the cheesecake. Otherwise, the cake cannot have the smooth layer, round, soft texture, and creamy taste as expected.
When baking, please avoid opening the oven as much as possible. Whenever you open the lid, the temperature will fluctuate suddenly, getting the cheesecake cracked.
Additionally, always set the cooking time exactly like the recipe. Overbaking can burn the cheesecake or break its smooth finish.
Finally, when the cooking time is over, turn off the oven. Then, leave the cheesecake in the oven for one more hour before taking it out. The sudden temperature change will crack the cake immediately, so you must do this step to let the cake’s temperature drop down to normal room temperature.
Through this blog, we have discovered some answers to your question, “Why did my cheesecake crack?”. In fact, these reasons are just based on our experience, so if you have checked all the factors above but still find it impossible to improve the cake’s quality, please seek more guidance.
We hope that you can apply our guidelines to fixing and preventing cracks on cheesecake. Good luck and enjoy baking!