Continuing the theme of making incredibly popular cheesecakes worldwide, today we'll discuss why cheesecake often cracks and what to do to ensure the dessert is not only delicious but also beautiful.

Features of cheesecakes

Cheesecake is a sweet dessert with a delicate curd flavor, believed to have originated in Ancient Greece. Today, the dish can be considered truly international, as original cheesecake recipes can be found in European, American, and many other cuisines around the world.
Features of making cheesecake

In an effort to improve recipes and discover new flavors, pastry chefs from around the world have experimented with basic ingredients, which is why today you can find step-by-step recipes for a wide variety of cheesecake variations online:

But no matter which recipe you choose as a basis, you must also take into account the specifics of the cooking process for this dish, otherwise, during the baking process in the oven or during the cooling stage of the cheesecake, an unsightly crack may form on the surface of the baked goods.
Why does cheesecake crack? (Reasons and solutions)

Judging by the reviews available online, many novice cooks are trying to find an answer to the question of why the cheesecake cracked in the oven.

Why does cheesecake crack?

It's worth noting that there could be several reasons why a cheesecake cracks during the baking or cooling process. We'll explore each potential issue in detail and identify solutions.

Important! The cheesecake's texture is incredibly delicate, so it can easily crack if subjected to sudden temperature changes that cause the curd to expand or contract.

Reason #1 – Air bubbles

When preparing the curd layer, it's not recommended to use a mixer at high speed. It's better to mix the ingredients in a stand mixer at low speed or by hand using a spatula. This will prevent over-airing the dough.
Planetary mixer

It's the large number of air bubbles that causes cracks to form during the baking process. Under high temperatures, air pockets in the dough expand and try to escape, breaking the crust before it forms.

To remove excess air from the dough, compact it in the pan before placing it in the oven. To do this, simply shake the pan 2-3 times or tap the bottom on the counter.

Reason #2 – too high temperature

Baking a cheesecake takes about an hour and a half and consists of two stages. The cheesecake is baked at 200°C for the first 15 minutes, then at 110-140°C (depending on the recipe).

If you don't follow this rule, the curd layer will bake unevenly, which will likely result in it cracking.

How to bake a cheesecake without cracks

To prevent the cheesecake from overheating and ensure even baking, experienced pastry chefs bake the dish in a water bath. To do this:

  1. Cover the outside of the pan with thick foil.
  2. Place the cheesecake pan in a deep baking tray.
  3. Fill the baking tray with water to half the height of the pan (the water layer can be 2.5-5 cm).

Reason #3 – Underbaked Pie

It can be difficult for novice cooks to determine the degree of doneness of the cheesecake layer. If a cheesecake is removed from the oven before it's fully baked, a crack may appear in the raw area as it cools. Furthermore, the texture and flavor of the baked goods in the raw area will differ.

A perfectly baked cheesecake is characterized by:

  • dense texture that can be felt to the touch;
  • glossy surface;
  • the absence of a trembling zone in the center of the form (can be assessed by light shaking).
How to tell if a cheesecake is ready

If your cheesecake is still not done after baking for 1.5 hours, increase the oven temperature by 10°C and let the cake bake for about 10 more minutes.

Reason #4 – Sudden Cooling

It's important not only to bake a cheesecake correctly, but also to know how to cool it properly so that it doesn't spoil after it's removed from the oven.

Important! The delicate texture of curds contracts as it cools, and this is often the cause of cracking. If the sides of the pan weren't greased and stuck too tightly to the baked goods, deep cracks will inevitably appear as the cake shrinks.
Secrets to the Perfect Crack-Free Cheesecake

How to cool cheesecake properly?

  1. Make sure the sides don't stick to the baked goods in advance by choosing a silicone baking pan or greasing the inside (if using a classic metal pan).
  2. Don't poke the center of the cake to check if it's ready, it's not a sponge cake!
  3. Do not shake the hot cake too vigorously, as this may cause it to crack easily!
  4. Don't rush to remove the finished cheesecake from the oven. Simply turn off the heat and let the cake cool slowly, along with the oven.
  5. Don't rush to cut the dish; it may take several hours for the curd layer to fully stabilize.

Reason #5 – Recipe Features

Classic cheesecake uses low-moisture cheese and always includes eggs, which act as the primary binder for the curd layer. During baking, the egg whites bind the curd layer together, trapping air bubbles and preventing cracks.

If you use alternative recipes that lack egg whites or lack binding strength, or if the curd layer is made with low-calorie substitutes (low-fat, high-moisture), the baked goods may crack during the baking process.
How to Bake the Perfect Cheesecake Without Cracks

Alternative recipes often replace some of the flour in the curd layer with starch. This creates a denser, more crack-resistant structure while maintaining the tenderness of the finished baked goods.

We previously talked about this, What can I use to replace soft Mascarpone cheese in this recipe?, and why replacement is not always possible.

How can a crack be repaired?

If your cheesecake cracks while baking, don't worry too much, as the situation is fixable. Experienced pastry chefs offer the following advice:

  1. You can smooth out small cracks with a hot knife. A wide, large knife is best for this purpose.
  2. Decorate the area where the top layer has cracked using berries or cookie crumbs.
  3. Cover the top of the cheesecake with a leveling cream (for example, kermesse).

How to Make No-Bake Cheesecake

An alternative to the classic recipe is to make cheesecake with various gelling agents. Recipes online include gelatin and agar agar. The latter is preferable, as the dish will retain a firm consistency at room temperature.

While the main problem when baking is why the cheesecake cracks on top, when preparing the "lazy" recipe, pastry chefs are faced with the problem that the cheese layer does not set.

It is important to remember that:

  • If the recipe calls for gelatin, the cheesecake should set in the refrigerator;
  • It may take 12 to 24 hours for the gelatin to stabilize;
  • When using agar-agar, take into account the gelling strength indicated in the recipe (can vary from 600 to 1200);
  • The gelling properties of agar-agar are activated at a temperature of 85ºC (if the heating is not sufficient, the cheesecake will not set).

We invite you to share in the comments what challenges you've personally encountered while making a wide variety of cheesecakes and what solutions turned out to be optimal.

Pastry Chef's Advice

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