If you’ve ever baked a cheesecake and it’s come out cracked, you’re definitely not alone. While you could try to repair the cracks with sour cream, it’s best to take precautions to avoid the issue happening in the first place.
In a guest column for Food52, baking expert and author Alice Medrich offers five pointers to prevent cheesecakes from splitting. She writes:
Cheesecakes are almost too easy to make. Unfortunately, they often crack — but not until the cake is long out of the oven and you think you’re home free. Fortunately, the fix is easy. Cheesecakes are simply rich custards made with different ratios of eggs, cheese, and sugar: Over-baking is usually the primary reason for most problems.
She offers some important reminders (hint: have you checked your oven’s temperature with a thermometer recently?). The most important tip we walked away with is this: take the cake out of the oven before it’s completely set. It may not look ready, but it will set by the time it’s chilled. For more important pointers (and a recipe for a dreamy-looking mocha marble cheesecake), head to the link below.
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