Guest guest Posted December 26, 2008 Report Share Posted December 26, 2008 Hi I haven't made cheesecake for a long time but I have a very good recipe. Makes a huge cake. Here is what the baking directions say: Mine said bake at 325 for 1 hour and ten minutes and let sit in turned off oven for 2 hours and let cool completely and then refrigerate until chilled. Hardly ever had it crack if I was careful. One day I had somewhere to go, so just left it in oven, think it was six hours and the darned thing really cracked. Don't know if that made it crack or if it would have anyway. Barbara in very cold Southern California, at least it's not raining At 09:53 AM 12/26/08, you wrote: >I made a peppermint cheesecake for Christmas and the taste got great reviews >-- it was WONDERFUL!! I'll post my recipe separately. > >Here's my problem: the thing cracks every time I make it!! I read somewhere >that you should let it cool in the oven, with the oven, to make it cool more >slowly, and that will work. (Of course, I forgot that idea when I was baking >it). Does that work? Any other tips to prevent cracking a cheesecake? It did >not crack in the oven, just while cooling. > >Thanks! >Audrey S. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 26, 2008 Report Share Posted December 26, 2008 I always leave mine in the oven to cool down for at least 45 minutes after I turn the oven off. My sister gave me her recipe and the last instructions are: " Turn off oven, leave cheesecake in the oven for at least 45 mins. NO PEEKING! " Hi Audrey, I've only had cracks a few times using her recipe. When I get cracks I just make a topping to put on to hide them heehee. Some recipe also call for the cheesecake to be baked in a water bath which may help. Also I've read that the cracks can come from over- mixing and getting the proteins too stirred up but I'm no Alton Brown so I'm not sure about that last. Looking forward to seeing your peppermint cheesecake recipe; it sounds delicious. Peace, Diane , " Audrey Snyder " <AudeeBird wrote: > > I made a peppermint cheesecake for Christmas and the taste got great reviews > -- it was WONDERFUL!! I'll post my recipe separately. > > Here's my problem: the thing cracks every time I make it!! I read somewhere > that you should let it cool in the oven, with the oven, to make it cool more > slowly, and that will work. (Of course, I forgot that idea when I was baking > it). Does that work? Any other tips to prevent cracking a cheesecake? It did > not crack in the oven, just while cooling. > > Thanks! > Audrey S. > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 26, 2008 Report Share Posted December 26, 2008 You're welcome Audrey & that peppermint cheesecake recipe looks great! I'll have to try it soon. Peace, Diane , " Audrey Snyder " <AudeeBird wrote: > > Barbara, Diane, you guys are great! Thanks! > > Audrey S. > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 26, 2008 Report Share Posted December 26, 2008 Hi Audrey, I don't know how you cook your cheesecakes but I used to have a problem with occasional cracks until I started cooking them all in a shallow water bath and leaving them to cool in the oven without movement...haven't had a crack since. My father is critically ill and cheesecakes are one of the few foods he will eat. He is down to 128 lbs so his dr's say give him all he wants....I made 6 lemon/cherry cheesecakes for him today (they freeze so well) as well as four german chocolate for my daughter's 21st birthday party. I can't wait to go and search for your recipe! Good luck! Linda Quote Link to comment Share on other sites More sharing options...
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