Beth from Riverdale wants to know why she gets a crack in her cheesecake. Chances are your cheesecake either heated or cooled too rapidly, or both. Cheesecakes need to be treated gently, from slowly mixing, to using a water bath, and even easing the cake from a hot oven to room temperature gradually. And feel free to give one of our pastry chefs a call to review your particular recipe and to get expert tips on preparing your cake!

Chef Adam’s tips to prevent the cracks in your next cheesecake:

  • Water bath or Bain-marie.
  • Bake slowly (no more than 325 degrees) and do not overbake. Cool cheesecake in oven with the door cracked.
  • Whip batter well before adding eggs and then be sure not to overmix.

    • Nice waterbath technique