My Corner of the World

My Corner of the World -

Cheesecake Tips

Thanks to the Kraft cheesecake web site, I’ve taken some of their tips for various issues that have cropped up as I was making cheesecake. I’d like to add that you will find it easier if you can raise your springform pan when you’re going to remove the cake from it (ie: putting it on a large jar). It will make the removal process easier.

To Prevent Cracking:


  • Avoid opening oven door while baking cheesecake. Big cracks across the cheesecake are most often caused by drafts.
  • Avoid overbaking! Check for doneness at minimum baking time.
  • Cheesecake is done when the edges are slightly puffed. The center area should be about the size of a silver dollar and appear soft and moist. The centre will firm upon cooling.


  • Once you remove a cheesecake from the oven, run a thin metal spatula or knife around edge of cheesecake to loosen it from the side of the springform pan. Do not unlatch or remove rim of springform pan during cooling.
  • Cool cheesecake on rack in draft-free location for 1 hour.
  • Refrigerate uncovered 3 to 4 hours or until thoroughly chilled. Cover with a sheet of plastic wrap or foil across the top of pan; secure. Refrigerate overnight.

Use a springform pan:

A springform pan with a removable outer rim allows for easy release of cheesecake while leaving crust intact.

  • Use a heavy-gauge pan and the size called for in recipe for even baking.
  • Spray sides of pan lightly with cooking spray before filling to help prevent cheesecake from sticking and cracking.

Preheat oven:

While preparing filling, heat oven to recommended temperature to ensure proper heat level when ready to bake.

  • Bake cheesecakes on middle rack of oven unless recipe indicates otherwise.
  • Help prevent cheesecake from cracking, by baking it in a moist oven. Place a 13 x 9-inch baking pan half-filled with hot tap water on bottom rack of oven while cheesecake bakes on middle rack.

Do not over-beat:

Over-stirring can add too much air into batter, which can cause cheesecake to crack.

  • Beat in eggs, one at time, on low speed until just blended. You can also stir eggs in by hand with a spatula.
  • Gently stir in flavouring ingredients, such as chocolate, fruit or nuts, at the end of mixing process or as directed in recipe.

No peeking:

Opening the oven door while cheesecake is baking causes drafts that may lead to cracking.

  • Cheesecake is done if the top is slightly puffy and set except for a small area in the centre that should still appear soft and jiggly (about the size of a loonie). This will set upon cooling.
  • Do not insert a knife to check for doneness as this will cause cracking upon cooling.
  • When done, remove cheesecake from oven and place on wire rack.

Loosen immediately:

To prevent cracking, immediately run a knife or thin metal spatula around edge of cheesecake to loosen from sides of pan. Do not unlock fastener or remove from pan right away.

  • Cool cheesecake, away from drafts, for about an hour before refrigerating.
  • To remove from pan, unlatch fastener and lift straight up, away from cheesecake.
  • Refrigerate cheesecake for time indicated in recipe or overnight to allow flavours to blend.
Category: Desserts