There are several reasons cheesecake cracks — here’s how to avoid unsightly results.
Why cheesecake cracks: overbaking
Overbaking is the biggest cause of cracks. As the cake bakes, heat causes the protein molecules in the eggs to interact with one another and form a strong, supple network; this is called coagulation, which ultimately holds the cake together.
But if the proteins become overheated, the network can become stiff and inelastic, creating an unhappy mixture of fluid ingredients (sugar and dairy) and a stiff one (eggs). The result? As the cheesecake rises in the oven, or sinks as it cools, cracks develop.
Avoid this common cheesecake pitfall by baking at a lower oven temperature (325°F is typical) and to an exact internal temperature. (A digital thermometer is your friend —we highly recommend one.)
For a super-creamy cheesecake, a thermometer inserted halfway deep into the filling, 1" to 2" in from the edge, should read between 165°F and 170°F. The temperature at the very center of the cake, measured the same way, should be between 150°F and 155°F. (It will keep cooking after it's removed from the oven.)
For a firmer cake, one that’s a bit grainy around the edges and fully set in the center, the temperature should be no more than 175°F at the edge and 165°F at the center when taken as described above.
Either way, the cake will still look wobbly in the center. Don't worry; it will continue to firm up as it cools, first at room temperature, and then in the refrigerator.
If the temperature of your cheesecake reaches 185°F or above anywhere in the cake — edge or center — it will almost certainly result in a cracked top.
If you don’t have a thermometer, judge the cake’s doneness by sight: A firm cake should appear fully set 1" in from the edge, and a 2" to 3" diameter ring in the center should jiggle like gelatin. For cake with a softer center, expand that center ring to 4".
PJ Hamel
Why cheesecake cracks: overmixing
Mixing cheesecake batter too vigorously can also cause cracking. The air you whip into the filling via high-speed beating creates pockets of steam as the cake bakes, which compromise the cake’s solid structure and lead to cracks. To avoid this problem, ensure your cream cheese and eggs are at room temperature and mix the filling slowly, just until combined.
Why cheesecake cracks: a sudden temperature change
Cheesecake will sink and contract a bit as it cools; if this cooling happens too suddenly, the cake can crack. To prevent this from happening, cool your cheesecake right in the turned-off oven. Bake the cake to the lower range of doneness (since it’ll continue to bake as the oven cools), turn off the oven, and prop the oven door open 4" to 5". Leave the cake in the oven until it’s cooled to room temperature, then refrigerate.
PJ Hamel
And if your cheesecake does crack ...
No problem; it’s easy to cover up the damage. Let the cake cool and then chill fully. Just before serving, top with fruit (fresh or lightly cooked), whipped cream, or a schmear of sweetened sour cream.
When the batter is overmixed, too much air is added and will cause your cake to rise in the oven and then collapse and crack when being removed. Don't overbake your cake. It may crack if it's too dry. Many people overbake their recipes to “play it safe”.
The air you whip into the filling via high-speed beating creates pockets of steam as the cake bakes, which compromise the cake's solid structure and lead to cracks. To avoid this problem, ensure your cream cheese and eggs are at room temperature and mix the filling slowly, just until combined.
A great way to avoid cracked cake is to use a water bath, even if the recipe doesn't specify this technique. Our Test Kitchen uses a water bath on every single cheesecake, and look how beautiful they turn out! To create a water bath (also called a bain-marie), all you need is a high-sided pan and hot water.
The only thing that might be affected is the texture (it might be slightly coarse or a tad on the dry side – for a cheesecake), but I can guarantee it will still be delicious. There is only 1 very simple thing you have to do with your cracked (or sunken) cheesecake and that is: … cover it up with a topping!
If all ingredients become too warm, it is more likely to split because the cold nature of the cream is what helps it whip better. If you are making a plain cheesecake such as my no-bake vanilla cheesecake, you can probably get away with cold ingredients, but generally the cream cheese should be room temp.
Baking the cheesecake in a water bath helps prevent cracking. So does not overcooking it and letting it cool gradually in the oven. Remember, a cheesecake is essentially a custard. A water bath helps regulate the temperature so it doesn't get overheated and bakes evenly.
Can I Fix A Sunken Cheesecake? Yes, there are several ways to fix a sunken cheesecake, including filling it with whipped cream or fresh fruit, making a whipped cream topping, and chilling it before serving.
If you're looking at crumbly cheesecake batter, the most obvious suspect is the cream cheese. The objective is to allow it to blend easily along with other components. If that isn't the case, you'll have a lumpy batter.
However, should you end up with cracks, don't be too upset about it! It happens to us all, and the easiest way to disguise any cracks is to add a dusting of sugar or fruits on the top of your cheesecake and no one will ever know. The flavor and texture are not compromised, just the appearance.
It may crack if it's too dry. Many people overbake their recipes to “play it safe”. The golden rule is if it no longer trembles in the center, it will set firmly in the refrigerator.
You can solve and fix a split cheesecake mixture by making the mixture smooth again – the best way I have found is to add the mixture to a pan on a really low heat, and stir constantly and have it on the heat as little as possible and stir until it is smooth. This process will bring the mixture back from being split.
An overbaked cheesecake will cause unattractive cracks and a dry, crumbly texture. Because cheesecake is a custard, it won't be completely firm when done. The easiest way to make sure you don't overbake it is to give it a little jiggle. Take a wooden spoon and give the cake pan a gentle tap on the side.
You might worry a runny middle means raw cheesecake, but it's totally safe and normal. The center will firm up as it cools on a cooling rack, resulting in the smooth surface you want. Test Kitchen Tip: Cheesecakes made with sour cream should jiggle a little more and will have a larger soft spot in the center.
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