The remedy for most cheesecake problems is to keep baking temperatures low (300 degrees to 325 degrees F, with some exceptions), to check the accuracy of
your oven, and to learn to take the cake out of the oven when it is still jiggly in the center.
Remember that cheesecakes do not set until completely cool or even chilled.
Cool a cheesecake slowly on the counter with a large bowl or pot inverted over it to keep the environment warm and moist.
Also take care to grease the sides of the pan before filling it so that the cake lets go of the pan as it cools and shrinks instead of cracking in the center.
Baking the cheesecake in a water bath is also a powerful weapon against preventing cheesecakes from cracking.
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Guru Spotlight |
Byron White |