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| photo from dairyfoods |
I am baking a couple of cheesecakes tomorrow for a friend's wedding reception. I love my simple recipe from Southern Living, but I many times have cracks that form on the top of my cheesecake either during baking or as it is cooling. I went in search of info today in order to stop those unsightly cracks and found some great info at
this website. I didn't know about the eggs trapping air in the cheesecake. My recipe calls for a 350 oven for 40 minutes and then a 30 minute time after the oven is off. I might try the 325 for 45 and an hour in the oven after it is turned off. I love the flavor and texture of the cheesecake-just not the cracks! My cheesecakes have a texture like the photo above (light, airy, smooth & creamy). I just want the top to look like that! Will let you know if it helps. Not sure about the water bath. Will try it if the other suggestions don't work. I will post pics and the recipe tomorrow. Happy baking.
Don't over beat the eggs... and don't over cook. Remember there is carryover heat that continues to bake it in the pan once you remove it. I usually don't bake full time to prevent cracks -- by just a few minutes.
ReplyDeleteI'll have to share with you may famous turtle pecan cheesecake recipe!
Happy baking!