This Instructable will show you how to fix a crack in your cheesecake using hot water and an offset spatula.

Step 1: Cold Cheesecake

Start with a cold cheesecake.
Thanks for sharing. I would be interested in learning more about <a href="http://www.southwestslurryseal.com/cracksealing.html" rel="nofollow">crack sealing in Arizona</a>. I love baking, but I am always going wrong in one way or another.
I think I have an easier solution: <br> <br>Step 1: Eat Cheesecake <br>Step 2: Start Over <br>Step 3: Repeat as necessary. <br> <br>Seriously though, good tip. :)
Made my first cheesecake today and its cracked in several places...(sad face)...I really think the thing I did wrong was overbeating the batter...maybe even using slightly too high speed after adding the eggs (thanks for that tip). But how does one know if you've beaten too much? (Obviously I'm not a baker...LOL!) The first steps called for beating the cream cheese, vanilla and sugar until &quot;fluffy&quot; I thought I would need a higher speed to accomplish that and it was fluffy when I stopped, but even then I thought perhaps I had beat it too long. Any tips for knowing when to STOP beating the batter would be great!!! I'm sure that was the problem because otherwise the color looks terrific, etc.<br>
The batter doesn't necessarily have to be fluffy; you just want all the ingredients incorporated thoroughly. When combining the cream cheese and sugar, medium speed should be enough to do it. Just remember to start with all your ingredients at room temperature. Cream cheese, when cold, does not mix well at all.
Hi Bizango!! I used to be a professional baker in a high production business, and I have two suggestions---<br><br>One: cooling slowly is #1 way to avoid cracking, and getting them out of the springform pan while warm (keeping the bottom on is okay) so they don't cling to the sides and the tension makes it crack---<br><br>Two: add a thin layer of thick sour cream blended with vanilla and a touch of sugar so it pools while the cakes are still slightly warm. It will set up enough to give you a smooth top when it gets cold.
Thanks for the reply. I appreciate it.<br><br>I was in the industry, too. I mentioned the slow cooling below. The point of the Instructable was to help those whose cake cracks. Personally, I use 3&quot; straight sided cake pans for my cheesecakes; the springform pans, regardless of how high a quality, wore out from repeated high use. <br><br>The sour cream cover is good advice if one's not making a different flavor topping that might clash with it.
Me, too. I taught at the Texas Culinary Academy, a Le Cordon Bleu school and worked in a gourmet grocery store making their pastries. Anyway, I know about slow cooling. I didn't propose the sour cream topping b/c someone might want to use something else for a topping. <br><br>Regardless of everything the average home baker does, one might eventually get a crack, and my instructable just shows how to deal with it. =^)
I suppose if your going to display the cheesecake b4 serving it may make a difference, at least to the baker, after the repair you can use a kitchen torch to carefully rebrown the top.. or ship the cracked one to me and make yourself another one....
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OMG! This is Great! <br>
I believe the crack is attributed to it being baked too long and possibly the heat was too high. I always have issues with cracked cheese cake, but found that if you put a pan of water under the cheese cake and lowering the temp it will not crack. But in a pinch, I love the quick fix! Thanks!!
Yes, a bain marie is one way to prevent cracking. Furthermore, you can start with all your ingredients at room temperature, particularly the dairy, which allows for better incorporation of each ingredient.<br><br>Second, once you start adding your eggs, add them one at a time on the slowest speed and scrape the bowl after each addition. If the mixer speed is too high, you could break the protein strands in the egg, which provide structure to the cake. Once eggs have been added, refrain from using any speed higher than the lowest for the same reason.<br><br>Also, the slower your cheesecake cools, the less likely is is to crack. I turn the oven off while the cake still have some baking to do....like 20 minutes before the timer is set to go off if you use one. An hour after that, I prop open the oven door to let it slowly come to room temperature. <br><br>
That looks to be one mighty fine cheesecake you've got there. You serve me a cheesecake like that and I wouldn't care if it had dad-gum Grand Canyon running through the middle of it. As far as I'm concerned the only thing that matters with food like this is how it eats, and I'm thinking this cheesecake would eat really nice indeed.
I agree. Of course with some strawberries on top, you'd never notice either. Very nice!
Yes, that's true. However, the strawberries would fill the crack of the cake, and the cake would be difficult to cut nicely with the crack in it and the strawberries falling out of it. My friends and family don't care what it looks like, only what it tastes like. I guess repairing the crack is more for my benefit than anyone else's. :-)
Thanks, Mr. Potato Head. That means my education proved to be of some value!
Great tip!! I will be using it on my next cheesecake, Thanks!!

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