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After baking, my cheesecakes always have cracks on the surface. What can I do? M.G., Chicago
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Use an instant-read thermometer to test the cheesecake's temperature. Take the cheese cake out of the oven when the center reaches 155F. The center is the weakest part of the cake. To help prevent splitting, run a paring knife around the edge of the pans about 10 minutes after removing the cakes from the oven. This frees the sides of the cake from the pan, and it is best to do this before the cakes cool completely.
Tenbergen, Klaus. 2003March. The Workbench. Modern Baking 17(3):68,70.
Updated: Saturday, December 29, 2007. |
