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Baking a cheesecake without cracks comes down to managing temperature, moisture, and handling. Here are the most effective tips:
✅ 1. Use a Water Bath (Bain-Marie)
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Wrap the springform pan with foil to prevent leaks.
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Place it in a larger pan filled with hot water (about halfway up the sides).
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The water keeps the oven moist and helps the cheesecake cook gently and evenly.
✅ 2. Don’t Overmix the Batter
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Overmixing incorporates too much air, which can cause the cheesecake to rise and fall—leading to cracks.
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Mix on low speed and stop as soon as the ingredients are blended.
✅ 3. Use Room Temperature Ingredients
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Cream cheese, eggs, and sour cream should all be at room temperature. This ensures a smooth, lump-free batter.
✅ 4. Bake Low and Slow
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Bake at 300–325°F (150–160°C). High heat can cause rapid rising and cracking.
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Don’t open the oven during baking!
✅ 5. Cool Gradually
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Once baking is done, turn the oven off and crack the door open slightly. Let the cheesecake cool inside for 1 hour.
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Then cool on the counter before chilling in the fridge. Sudden temperature changes can cause cracks.
✅ 6. Run a Knife Around the Edge
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Do this immediately after removing it from the oven. It prevents the cheesecake from pulling away and cracking as it contracts while cooling.
✅ Bonus Tip: Top It Off
Even if a minor crack forms, a sour cream or fruit topping can easily hide it.