There is nothing like one perfect cheesecake, its smooth top promising a rich and creamy dessert. But how frustrating it is when that beautiful cheesecake develops a deep crack right down the middle!
There are a number of reasons why the cheesecake cracks, either during or after baking. But let's skip the science and jump to the solution.
PJ Hamel
What is the best way to prevent milk from cracking?
One of the biggest causes of cracking? Overbaking the cheesecake, which will almost certainly cause it to crack. There are a few tricks you can use to prevent overbaking, and we were curious: Is one better than the other? Are any of these options not working? So we tested them with ours Cheese cake recipe, and here are the results, ranked from least to most effective.
Third runner-up: Bake the cheesecake like any cake
To successfully prevent cracking, this basic method requires a correctly calibrated oven and a very watchful eye on the cake as it approaches cooking.
- Method: Pour the cheesecake batter into the pan, place the pan in a preheated oven and bake according to your recipe.
- The pros: It's simple, no different from baking any standard cake.
- Disadvantages: Preventing cracks is complicated, as it requires careful timing. Too long in the oven and the cake will crack. Not enough, it will be runny in the center. There is a very short period of time – literally just a few minutes, at most – when the cake is baked all the way through without being too baked around the edges.
- Verdict: Preventing cracks is possible, but it will take skill and experience, as well as a little luck.
- Rating: 5/10
PJ Hamel
Second place: Steam cheesecake in the oven
Some bakers like to add steam to their oven while the cheesecake is baking. While steam will not prevent overbaking, it will help keep the cake from drying out while baking. And the more humid the oven environment, the less likely the cake will crack.
- method: Place a baking pan on the lowest shelf of your oven; fill it halfway with boiled water, similar to what you would do create steam for baking bread. Place the cheesecake on a middle or top rack above the baking pan. Bake as your recipe directs.
- Pros: Steam helps prevent the cake from drying out.
- ANTI: Steaming does nothing to address the main reason a cheesecake cracks: overbaking.
- verdict: Steaming helps keep your cake moist, but it doesn't prevent overbaking, and it doesn't offer anything close to the no-crack guarantee you're looking for.
- ASSESSMENT: 5.5/10
PJ Hamel
1st 2nd Place: Wrap the pan with cupcake liners before baking
Cake strips, insulating lengths of cloth that fasten around your pan, help keep the edges of a standard cake from sticking together too quickly, which is what causes unwanted domes. While not meant for cheesecake, the strips are somewhat effective at slowing down the baking rate of the outside of your cake – giving you a better chance of the center setting without the edges baking.
- method: Soak the strips in water for 10 to 15 minutes before use; you want them nice and soaked. If you have two sets of strips, use them on top of each other; doubling the insulation will provide better protection for your cheesecake. Wrap the strips around your pan before pouring the batter.
- Pros: The strips are cheap, easy to use, and somewhat effective at preventing overbaking.
- ANTI: Over the long enough time it takes to bake a cheesecake, especially a deep cake, the strips dry out and lose their effectiveness.
- verdict: They are a definite plus, as they also promote baking and extend the “window of perfection”. While they are not foolproof, they are better than nothing – if you have them, feel free to use them!
- ASSESSMENT: 7/10
PJ Hamel
Winner: Bake the cheesecake in a water bath
Centering your cake pan in a larger pan of hot water promotes slow, even baking. Sometimes, the classic methods really are the best.
- method: Set filled cheese pan in a larger pan of very hot water; your hotter tap water is fine. The water should come halfway up the sides of the cake pan. Note: If you are using an older pan, wrap the outside with aluminum foil to prevent any possible leaks.
- Pros: A generous water bath is a better insulator than candy bars; the water continues to seal the cake all the way through baking.
- ANTI: This method can be tricky: wrapping the pan in foil (sometimes necessary with old pans), finding a shallow pan large enough to hold the dessert pan with plenty of room, and dealing with the movement of a heavy pan filled with water inside and out. of the oven.
- verdict: It may take a little more effort, but baking in a water bath is the most reliable way to prevent overcooking and prevent your milk from cracking. There's a reason it's called for in so many recipes – it really works.
- ASSESSMENT: 9.5/10
How do you know when your cheesecake is ripe but not baked?
Your cheesecake is done when the outer edge is firm and the center is just barely set. But what does this mean in practical terms?
Measuring the temperature of the filling is the best way to measure doneness. Enter one digital thermometer in half deep in the filling. Cheesecake that is baked all the way through without being overbaked will be a maximum of 175°F about 1″ inch from the outer edge and a minimum of 150°F in the center.
Kristen dough
More tips to prevent milk from cracking
While overcooking is the main cause of cracked milk, here are some other factors that can promote cracking, plus how to treat them:
Using a lower moisture recipe: Dessert recipes that call for only cream cheese, eggs, and sugar are more prone to a cracked surface than those that include an additional liquid, such as sour cream or heavy cream. The more liquid in the dough, the more moist it will stay as it bakes and the less likely it will crack. Except this, a cheesecake recipe that makes a thinner cake in a shallower pan – eg, a pie bread instead of one spring form – is less prone to cracking, as it bakes more evenly from edge to center.
Over mixing: Beating the cream cheese, eggs, and sugar too long or too hard introduces air into the batter, which weakens the cake's structure and makes it more prone to cracking. Make sure your cream cheese and eggs are at warm room temperature before you begin and beat slowly until the mixture is smooth.
I got cold very quickly: Pulling the hot cheesecake out of the oven and placing it in a cool, cold place to cool encourages it to shrink, which can cause cracking. Underbake your cake and let it cool gently in your turned off oven. (Open the door a few inches.) Or cool slowly in a warm, draft-free place, such as Microwave: Place a cup of water in the microwave, heat for a few minutes, then turn off. Place the cheesecake in the microwave, where it will stay warm and moist as it cools gently.
Photography by Mark Weinberg; food styling by Erin Jeanne McDowell
Looking for a delicious variation on the classic vanilla cheesecake? Try these popular recipes: sweet-tangy Lemon Cheesecake, perfect with fresh berries; decadent Chocolate cheesecake; Rich Caramel Cheesecakeor two-story Pumpkin Cheesecake Pie!
Cover photo by Rick Holbrook; food styling by Kaitlin Wayne.
