Cheesecake issues

<b>My cheesecake is covered in cracks.</b><br>
"Two things," says Bishop. "Overcooking: It should not be cooked beyond 150 degrees. Second: It's sticking to the sides of your springform pan. It wants to shrink as it cools, and if the edges are sticking to the pan it can't. Use a paring knife and run it around the inside of the perimeter of your springform pan (after baking). Then if it wants to contract a bit, it won't crack."

An ingredients tweak may help, too, according to "How to Cook a <a class="taxInlineTagLink" id="PLGEO00000030" title="Turkey" href="/topic/international/turkey-PLGEO00000030.topic">Turkey</a>," from the editors at Fine Cooking. "Sugar slows cooking by blocking the coagulation of proteins, so adding more provides an extra barrier against overcooking. Another option is to cut an egg out of the recipe. Fewer eggs mean fewer proteins, a slower rate of coagulation and slower cooking."

( November 16, 2012 )

My cheesecake is covered in cracks.
"Two things," says Bishop. "Overcooking: It should not be cooked beyond 150 degrees. Second: It's sticking to the sides of your springform pan. It wants to shrink as it cools, and if the edges are sticking to the pan it can't. Use a paring knife and run it around the inside of the perimeter of your springform pan (after baking). Then if it wants to contract a bit, it won't crack." An ingredients tweak may help, too, according to "How to Cook a Turkey," from the editors at Fine Cooking. "Sugar slows cooking by blocking the coagulation of proteins, so adding more provides an extra barrier against overcooking. Another option is to cut an egg out of the recipe. Fewer eggs mean fewer proteins, a slower rate of coagulation and slower cooking."

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