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Every time I bake a cheesecake from scratch as it cools it splits open?
Am I baking them too long ( 45 - 55 min.) or is it maybe something else? I always allow them to cool completely before I refrigerate them but always the same thing they split open.
4 Answers
- Anonymous9 years agoFavorite Answer
What's your oven temp? I do mine no higher than 325F for 45 mins and they don't crack. After this you should leave them in the oven for 1 hour, with the oven shut off. It's easier than a waterbath. Then cool and refrigerate.
- 9 years ago
Cakes will mainly crack because of a tempurature that is too high, so you may want to try lowering that. Also, if you haven't been doing this, try cooking it in a water bath. This helps to keep moisture in.
- Anonymous9 years ago
maybe let it cool on top of the oven so it takes longer. the oven will still be hot from baking it, so it will take longer to cool down therefor shouldnt crack.
