I just baked a cheesecake and the top is cracked!
What did I do wrong and what can I do?
Should I bake it again tomorrow? I need the cake for Sunday.
I would like to cover with ganache, should I freeze the cake before or it is enough to put it in the fridge?
I would be grateful for any help!!!!
Sometimes this just happens with cheesecake. Unless the crack is really deep, the ganache should cover the crack fine.
Sounds like it was in the oven too long ... unlike regular cakes where you want the tester to come out clean, cheesecake should be a little bit 'jiggly' in the middle. Some I know put a pie plate of water in the oven at the same time to add moisture but I've never done this.
My cheesecakes crack all the time - that's what the topping is for! (lol)
Sometimes the crack is from dry oven air. I keep a bowl of water in the oven bottom to prevent cracks.
Sometimes the crack is from the cheesecake cooling too quickly after removing it from the oven. Some people turn the oven off, slightly open the door, and let the cheesecake gradually cool to preven cracks.
The most elusive item in the universe is an uncracked cheescake LOLOL
Cracking comes from a few things. It can be baked to long, to quickly, or over mixing. Going around the outside edge to separate from pan will help.
I had to make cheesecakes for a wedding. They were to be covered in cream cheese icing. Who cared if they cracked.
All 4 cakes were PERFECT!. (12" cakes at that)
I did cook at 325 and used a water bath. I will never cook a cheesecake with out one again.