MESSAGE From Kraft Foods!

Hello Kraft Community, we are very excited to share some great news with you. As loyal Kraft Community members we have heard your desire to do more fun things in the community and we are happy to announce in January 2010 we will be making some changes so you can connect and share food ideas in more ways than ever! We want to let you know we will not be transferring the existing discussions to the new enhanced message boards so if there are discussions that you would like to save please make sure to either print them or copy and paste into a document that you can save to your personal files. We will remind you again before the transition occurs but wanted to let you in on the exciting news!! If you have any questions on how to do this please contact Customer Care at Contact Us

Cracking Cheesecakes

[Replies: 3]

Last Post Dec 9, 2006 10:19 PM by: BabsBrulee3

BabsBrulee3

Posts: 274

Re: Cracking Cheesecakes

Posted: Dec 9, 2006 10:19 PM

You cooked it too long. That is why a cheesecake cracks. Take it out a few minutes before you think it is done. It should be a little "jello" like in the center. It will continue to cook as it cools and it will be perfect.

Rate this post:

Report

Deanie56

Posts: 4

Re: Cracking Cheesecakes

Posted: Dec 9, 2006 11:25 AM

Do you put a pan of boiling water in the oven under the cheesecake? This eliminate large cracks as well as Michelles suggestions.

Rate this post:

Report

Michele from Kraft Kitchens

Posts: 879

Re: Cracking Cheesecakes

Posted: Nov 21, 2006 11:08 PM

Hi Rougern95,
I have been baking cheesecakes for many years and I’ve pick up many tricks along the way!

First, make sure the cream cheese, eggs and sour cream are at room temperature. Beat the cream cheese and sugar together until the mixture is completely smooth (no cream cheese lumps!)

When it is time to mix in the eggs, add them one at a time on low speed. You don’t want to incorporate a lot of air.

Preheat your oven and if your springform pan is the dark black kind, lower the oven temperature by 25°F.

Once you put the cheesecake in the oven to bake, resist the urge to open the oven door to take a peek. (But make sure you don’t over-bake your cheesecake either.) Check for doneness at the minimum baking time your recipe calls for. The edge of the cheesecake should be slightly puffed and an area in the center, about the size of a silver dollar, should still appear soft and moist.

Remove the cheesecake from the oven and carefully place it on a wire cooling rack. Immediately run knife or metal spatula around rim of pan to loosen cake then cool your cheesecake completely before unlatching or removing rim of pan.

Once your cheesecake has cooled completely, loosely cover with foil and refrigerate several hours or even better---overnight.

If you try all these tips and your cheesecake still cracks, don’t stress! Fruit or whipped topping make a wonderful garnish and will hide any imperfections. Good luck and let me know how your cheesecake turns out!

Rate this post:

Report

rougern95

Posts: 1

Cracking Cheesecakes

Posted: Nov 21, 2006 10:01 PM

How do I keep my cheesecakes from cracking once they're done baking?
I've tried turning the oven off and leaving a crack in the oven door--didn't work.
My cheesecakes are delicious and they are beautiful, for about 5-10 minutes after I take them out of the oven! HELP!!!!!!!!

Rougern95

Rating: