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| Baking (rec.food.baking) For bakers, would-be bakers, and fans and consumers of breads, pastries, cakes, pies, cookies, crackers, bagels, and other items commonly found in a bakery. Includes all methods of preparation, both conventional and not. |
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09-10-2003, 04:25 AM
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Cheesecake
Could someone be kind enough to tell me how to make a cheesecake that
does not crack. I have a wonderful recipe for cheesecake and everyone loves it. The recipe I have calls for the 5 eggs to be separated , adding the yolks to the cream cheese and sugar, then blending in the whipped whites with the sour cream. The baking process calls for one hour at 300 and one hour with the oven turned off and then half hour with he door open. I believe this is to allow the cake to cool gradually. Wonderful cake but it always cracks down the middle and I would love to know how others make such a perfect cake. Thanks for any suggestions THE ROSE 
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09-10-2003, 12:39 PM
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Cheesecake
"Dora Allan" wrote in message ... Could someone be kind enough to tell me how to make a cheesecake that does not crack. I have a wonderful recipe for cheesecake and everyone loves it. The recipe I have calls for the 5 eggs to be separated , adding the yolks to the cream cheese and sugar, then blending in the whipped whites with the sour cream. The baking process calls for one hour at 300 and one hour with the oven turned off and then half hour with he door open. I believe this is to allow the cake to cool gradually. Wonderful cake but it always cracks down the middle and I would love to know how others make such a perfect cake. Thanks for any suggestions THE ROSE Usually, when a cheesecake cracks, it means it's been baking too long. Try baking it for a little less time, like 50 minutes, then turning off the oven and allow it to sit for a full hour in the oven before taking it out. Martha
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09-10-2003, 05:42 PM
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Cheesecake
"Dora Allan" wrote in message ... Could someone be kind enough to tell me how to make a cheesecake that does not crack. I have a wonderful recipe for cheesecake and everyone loves it. The recipe I have calls for the 5 eggs to be separated , adding the yolks to the cream cheese and sugar, then blending in the whipped whites with the sour cream. The baking process calls for one hour at 300 and one hour with the oven turned off and then half hour with he door open. I believe this is to allow the cake to cool gradually. Wonderful cake but it always cracks down the middle and I would love to know how others make such a perfect cake. Thanks for any suggestions My cheesecake never cracks. I use a bainne marie (sp?) or water bath. Just find a pan larger than your cheesecake pan and put the cheesecake pan in it. The add boiling water about half way up the sides of the cheesecake pan. Pop it in the oven. Rather than timing it, around the 50 minute mark, start checking by opening the oven and gently shaking the cheesecake pan. If the outside is set and the middle inch or so still jiggles, its done. DO NOT BAKE UNTIL FULLY SET! When you reach the juggle stage, turn off the oven and use a wooden handled spoon (or equivalent) to prop open the oven door. Let this go for an hour more. Then take out the cheesecake from the water bath and let it cool on a rack. Then refrigerate for at least 4 hours or overnight. Note: Use foil arund the outside of the cheesecake pan if it has a seperate bottom and side to make sure water doesn't seep in while baking.
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10-10-2003, 06:49 AM
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Cheesecake
I would vote to say the cracks could also be due to over beating..bring
all of your ingredients to room temp and always mix on low...and just long enough to get the smooth batter... another hint... line the inside of your spring form with plastic wrap..this allows the cake to pull away fromthe rim of the pan when cooling instead of clinging to the pan so to give it cracks... I run a professional bakery and this is what we do... I posted our batter formula some time back but never saw it post...???? if you areinterested..let me know and I will email it to you
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10-10-2003, 06:38 PM
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Cheesecake
On Fri, 10 Oct 2003 08:53:07 +0200
"jacqui{JB}" wrote: "Louise Lewis" wrote in message ... another hint... line the inside of your spring form with plastic wrap.. *Plastic* wrap? For a *baked* cheesecake? As long as we're being shocked . . . *springform* pan? for a *water bath* cheesecake?
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10-10-2003, 06:56 PM
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Cheesecake
On Fri, 10 Oct 2003 11:38:00 -0600, Eric Jorgensen
wrote: On Fri, 10 Oct 2003 08:53:07 +0200 "jacqui{JB}" wrote: "Louise Lewis" wrote in message ... another hint... line the inside of your spring form with plastic wrap.. *Plastic* wrap? For a *baked* cheesecake? As long as we're being shocked . . . *springform* pan? for a *water bath* cheesecake? That's what I do, with the outside of the pan wrapped in tin foil, unless I'm cooking the cheesecake in my pressure cooker(!).
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10-10-2003, 07:25 PM
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Cheesecake
On Fri, 10 Oct 2003 08:53:07 +0200, "jacqui{JB}"
wrote: "Louise Lewis" wrote in message ... another hint... line the inside of your spring form with plastic wrap.. *Plastic* wrap? For a *baked* cheesecake? Wouldn't parchement paper work also? It wouldn't melt, but it does have a non-stick property that is wonderful. ____ Lori
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