How to Avoid Cracks in your Cheesecake
While a cracked cheesecake does have some rustic charm, nothing beats a smooth, perfectly formed top on your baked work of art! We have put together some tried and true tricks that will turn your cracked ugly duckling into a prized beauty.
- Grease the pan, even if its nonstick. Cracks are caused by the cheesecake expanding and contracting. If the cake is stuck to the side of the pan, it will tear when it contracts.
- Excess air in the batter can cause cracks as well. Add the eggs last and do not over beat which allows more air into the mixture. Also, once the batter is ready for the oven, tap the sides of the tin to release excess air.
- Don’t overheat or overcook. Use the middle rack so the cake is not near the hottest part of the oven. Do not overcook it either. The centre should still be a little soft when you remove the cake from the oven, and it should still have a slight wobble (as a whole).
- Run a knife along the edges once the cake has been removed from the oven. This helps to avoid the sticking, as mentioned previously in tip #1.
If you use these tips but still get a few little cracks, add lots of icing sugar and no one will be able to tell ;-)