I just cannot be successful when it comes to not winding up with a cracked cheesecake. I try everytime by using a pyrex with water under it while baking, and have gone so far as to tell the kids no loudness in the house,lol,and let it cool in the oven. I always have to spread sourcream on the top to hide the imperfection.............anyone have tips for me?
Overbeating the eggs can lead to cracks in cheesecake...
I have been told not to over-beat the batter in all, but never heard of over-beating eggs.......Originally Posted by K. Slink
That's basically what I meant, I just didn't word it right. Have you tried lowering the oven temp. ? I've done everything "right" and still gotten cracks...luckily, it's not my favorite dessert!
you may be over cooking it the center should seem just under cooked as the cake will finish cooking as it is cooling and it still a 50/50 chance on weather my will crack and i make them for every gathering atleast once a month but i make the short really rich ones not the tall n,y, style ones when baking for large groups thes just make life simpler . Good luckamf
Posting Permissions
Reply With Quote