Cheesecake Problem. I Need Help !!!!!!!!!!!!!
Decorating By bk111057 Updated 14 Jan 2007 , 5:55pm by JodieF
I have made several cheesecakes with great success and have gotten alot of help from the members of cake central.com . My problem is everytime I try to make a New York cheesecake with 5 packages of cream cheese it cracks. If I make one with 3 packages of cream cheese it usually doesn't. I have made several cheesecakes that don't crack and have even tried to keep it in the oven to cool down but it still cracks. Does anyone out there have any ideas what I might be doing wrong? I usually beat it on low to try to keep it from getting too much air in it. Any help anyone could give me would be greatly appreciated.
Cakes made with that much cream cheese need to be baked at a lower temperature.. 325 or in a water bath.
I have sold cheesecakes for the past 25 years to restaurants, and, even though you don't wanna hear it, most of them crack. I use 40 ounces of cream cheese also. What I find that helps is to bang the pan on the counter to help get out air bubbles and to only put them in the refrigerator once they've lost most of their heat. A water bath will change the texture of a cheesecake. It makes it creamier. A New York cheesecake is supposed to be dense and heavy.
I top most of my cheesecakes with chocolate ganache. buttercream, sour cream or fruit.
My cheesecakes start out in a 475 degree oven for 10 minutes and then I turn it down to 275 for 1 hour 25 minutes.
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