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Problem with Cheese cake

tetramin's picture


What causes cracks in cheese cake? I'm thinking it's the oven that's to blame.. (I have  gas oven) Could it be an uneven fluctuation in oven temperature? All ingredients were at room temperature. The oven was preheated for 20min at 350 degrees.

I followed the directions carefully and I still ended up with a crack in the middle. The outer edges were a little more browned than they should be. But what concerns me is how it puffed up like a souffle. Thank god it sank back down a bit after resting on the counter.





Pielove's picture


Hi tetramin!

I don't usually make cheesecake, but I did make one for the Cook the Issue challenge using this recipe:

There is also a video to support the recipe:

Mine didn't crack, but I don't claim to be an expert on that.  Mine did puff up too-- there are a lot of eggs, so I think that would be expected.  What recipe were you using?  My vote is that if the texture is smooth and creamy, then I would not sweat the crack!


tetramin's picture

Hi Pielove,   Although it

Hi Pielove,


Although it didn't exactly come out the way it was pictured in the book I'm not too upset. Don't get me wrong I'm not caught up on cracks. I can easily fix the imperfections and no one will be the wiser. I'll just pipe a rosette border of whipped cream around the edge using a 1/2" star tip. I can fill the crack with apricot brandy perserve and then pour some delicious chocolate glaze over the top. I'm sure it will taste just fine. I like my centers to be soft and creamy. I'm interested in how the pastry for this cheese cake is going to taste. I've never made a cheese cake (and I've made tons) using a pastry crust. I ususally use oreo crumbs, crushed ginger cookies, graham crackers, or shortbread crumbs. My favourite cheese cakes are pina colada ,  blueberry, cappicino and chocolate velvet.  :)  


cheese cake is my absolute favourite dessert!!!! how about you?



Gretchen25's picture

If you google for "cheesecake

If you google for "cheesecake problems" or cheesecake cracks you will get ALL the reasons for everything that could go wrong. I think it is temperature related and perhaps overbeating so that it puffs up, and collapses. However, none of it affects the taste. My old cheesecake recipe has a layer of sweetened sour cream on top, and you could add blueberries or cherries or such, IF the cracks bother you.

I'd copy it to you but can't paste in this forum.

Pielove's picture


Hey tetramin,

Actually, although I love almost all sweet, fattening food, cheesecake is not one of my favorites-- thus, the one I made for the Cook the Issue challenge may be my first and last cheesecake.  That said, I was rather proud of it-- I split the filling into two bowls, flavored each one separately, and poured them back into the shell to make a half-and-half cheesecake.  One half was limoncello and the other was espresso-chocolate chip.  The best part was the junction between the two flavors.

Okay, maybe I like cheesecake more than I let on!  I may come back from Costco on Monday with one of those 3-pound blocks of cream cheese and it will all be your fault!

I'm interested to know how the pastry on your cheesecake will turn out too-- have you tried it yet?  Also, I strongly recommend the Fine Cooking Classic Cheesecake recipe!


tetramin's picture

Hi PIelove and

Hi PIelove and Gretchen,


I`m very good at covering up flaws. LOL  The cheese  cake tasted fine. The dough turned out amazing.

I`ll be sure to google cheese cake cracks and see what info I can find. My oven isn`t the best so it`s probably something to do with the oven temperature.


The FC cheese cake looks good. I can`t wait to bake another one. :) The Bavarian cheese cake didn`t last long at all. It was devoured. I`ll have to make a sour cream chocolate cheese cake later in the week.


I`ve got puff pastry dough waiting to be cut into rectangles. It`s in  the fridge chilling. I just hope it works out. It`s been over 20 yrs since I`ve made puff pastry.



bavarian_cheese_cake.jpg8.5 KB
Pielove's picture


It's beautiful and I bet it was great.  What makes it Bavarian?


tetramin's picture

Hi pielove,   Not sure

Hi pielove,


Not sure what makes it Bavarian. There are no nuts or apples  in this cheese cake like some other Bavarian cheese cakes. I can tell you this.. it is as light as a souffle and sensuously creamy Just the way I like  I like it. What makes this cheese cake special is the cookie-style sweet pastry. It was  worth the extra work. Much better than an ordinary graham cracker crust. Oh my god the apricot brandy glaze paired so well with the lemon flavour in the cream cheese filling. Delicious!  Yummy !


What is your favourite dessert to bake?







Pielove's picture


tetramin, that is interesting-- the other  "Bavarian" I've seen had cream and was set with gelatin.  This sounds better!

My favorite dessert to bake is the FC chewy brownies:

but my husband's favorite thing for me to bake is cherry pie (or really any pie!).  I like making just about any dessert-- I'm thinking about giving a shot at the macarons from the new issue.  What's your dessert specialty, besides that cheesecake, of course?


tetramin's picture

bavarian cheese cake

Hi Pielove,

I guess I'm like you.. I love making desserts. Some of my favourite desserts to bake  are chocolate mousse, Keylime pie, walnut pecan chocolate pie, devil's chocolate cake. Lemon snowball, apple pie, strawberry rhubarb pie, lemon meringue pie, butterscotch pie.. you name it. Creme caramel, Raspberry Feuillantine. Profiteroles stuffed with ice-cream and topped with chocolate sauce, Eclairs and cream puffs. I'm willing to try just about anything. I also enjoy baking cookies. Gingersnaps and pecan crisps. .. can never eat enough of those. :)


If I get a chance next week I think I'll try and make a braided cherry danish. That's going to be quite a challenge. the last danish pastry I made was decades ago..


Cherry pie used to be my favourite but now I think I prefer rhubarb or lemon meringue over cherry.



sbreckenridge's picture

preventing cracking

Hi tetramin,

I know of at least two causes of cracking: one is simply overcooking the filling--which causes it to then contract when it cools, thus the cracking as it pulls away from the crust. And if your oven is off (hotter than it says it is), that could of course contribute to overcooking. The filling should really look pretty jiggly in the middle when you take it out--it will continue to firm up as it cools.

A second cause is actually beating the filling too vigorously after the eggs are added--this can incorporate extra air, which causes the filling to puff during baking and then deflate afterwards--thus the cracking. The best mixing technique is to thoroughly beat together your cream cheese, flavorings, etc, then add the eggs and mix only until they're just blended.

Check out this video on FineCooking for more tips on baking cheesecake just right:

hope that helps,

Sarah Breckenridge
Web Producer,

tetramin's picture

HI,   I just finsihed



I just finsihed watching the video. That's no ordianary Springform pan. Where could I find one like that?  When you unclasp it you can actually slip a thin spatula underneath the cheese cake and slide it directly onto a serving plate.. You can't do that with a standard springform pan. At least not with the Keiser  8" springform pans I have.


I"m going to have to be careful the next time I make that bavarian cheese cake. It's tricky to make because it has whole eggs and  beaten egg whites folded into the batter. I have a feeling I might have beaten the mixture for too long after adding the eggs.  I'm going to bake mine in a ban marie next time and see if that makes a difference. I will also adjust the cooking time.

What speed do you use when blending in the whole eggs (using a kitchen aid machine) I usually use a hand blender on high. I should try making my next cheesecake in my Kitchen Aid machine.



Gretchen10's picture

What makes sliding it off

What makes sliding it off impossible with your pan? I think I could do it. I question whether it could be done as easily as that. Probably some parchment paper cut to fit would aid it.  But my pan is flat like that. Does yours have a big lip--seems I have seen some Kaiser pans like that.

tetramin's picture

cheesecake pans

Hello Gretchen,

Yes, my pan has  a Lip which makes it impossible or damn near impossible to slide it off onto a serving dish.



honeycheese's picture


Cracking comes from several missteps:

  1. Over-beating - beating the cream cheese at too high a speed incorporates air into the batter, which causes expansion as the batter cooks. Also, over-beating the eggs will incorporate air - same result. As a rule, I always beat the cream cheese on "low" on the stand mixer, and I increase it only one notch when I briefly beat-in the eggs. I gently hand beat the eggs a bit before adding them to the batter, so they incorporate faster.
  2. Over-baking - cheesecakes tend to crack as they become dry, so don't use too high a temperature or bake too long; generally, the cake is done when the edges are set and the center is still jiggly
  3. Failure to grease the pan - make sure to generously butter the pan so that the cake will pull away easily as it cools.

My best advice is to bake cheesecake in a water bath. Use a large pan and fill it until the water comes about halfway up the side of your cake pan. Use hot water from the tap. The moisture in the oven, along with the softer, even heat from the water bath will help a lot with the cracking problem. Before putting the pan in the water, rap it a couple of times on the counter to bring any air bubbles in the batter to the top.

There are a lot of other tips and techniques that can de-mystify the cheesecake process. :)