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:
Baking:
- 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.
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.