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Another tip for no-crack cheesecake...
Joined: Dec 12, 2005
Posted to Thread #1570 at 3:18 pm on Apr 25, 2006
Alice's method works well in part, I'm guessing, because it seems to encourage a slower cooling time for the cake (?). However I use another method that I think gives me really consistent results. I make the crust, let it cool, then brush melted butter on the insides of the pan above the crust and let that set for a few minutes. Then I pour in my batter and bake. Greasing the pan, before adding the batter (as opposed to before baking the crust), seems to foil the usual cake-to-pan surface tension that causes cracking. I simply turn off my oven when it's done, prop the door open (at least 4"), and let the cake cool in there before wrapping and chilling. Using this method I haven't had a cracked cheesecake in at least 5 years. I make them for home/gifts/holidays but also as wedding cakes, so I'm guessing I've tried this method at least a hundred times, and the results have been consistent for me.
Argh, now I'm craving cheesecake...
Other messages in this thread:
- 1570. Cheesecake success! Thanks to everyone who shared recipes and ideas with me..... - Barbara in VA - 12:41pm on 04/23/06 (6)
- Hi Barbara, So happy to read about the cheecakes and your wonderful success. [NT] - GayR - 2:27pm on 04/23/06
- typo - cheesecakes [NT] - GayR - 2:27pm on 04/23/06
- Barbara, the sauce should be runny--you made it just right. If you liked Julia's caramel sauce, - Joe - 3:18pm on 04/23/06
- Thanks you Joe, can't wait to try it! [NT] - Barbara in VA - 4:44pm on 04/23/06
- Oh, I almost forgot, a great trick from Alice Medrich to prevent cracks.... - Barbara in VA - 6:34pm on 04/23/06
- Another tip for no-crack cheesecake... - RuthSF - 3:18pm on 04/25/06