Noone wants to go through all the hard work of baking a delicious cheesecake only to find that the top has cracked. Here are some simple tips and techniques to prevent it from happening again.
Preparation is Key
1. Let your cream cheese come to room temperature instead of using it out of the fridge - if it's too cold it will be too difficult to mix.
2. Use a waterbath
3. If you have one, use a springform pan instead of a standard one - it makes it much easier.
4. Before your add the eggs, mix the ingredients really well to make sure they are all combined and that there are no lumps.
5. Don't overmix after you've added the eggs though as these are what hold the air in the mixture, so mix them enough to incorporate them but then stop!
1. Try not to open the oven door part way through baking - the change in temperature inside the oven can cause the cracks to form
2. If the cheesecake still has a little wobble in the centre, it means it's ready. Baking it until this disappears will mean over baking it and causing the unsightly crack to appear on top. Be brave and turn the oven off when it still wobbles.
1. Once you've checked the centre wobble, turn the oven off and leave the door open slightly. Leave the cheesecake inside the oven for around an hour to let it cool gradually.
2. Once the cheesecake has reached room temperature, cover it and chill overnight.