To prevent cracks in your cheesecake:
When the internal temperature of a cheesecake rises beyond 160
degrees F. while baking, it will always crack. To prevent this from
happening, use an instant-read thermometer to test its doneness.
Take it out of the oven when the cheesecake reaches 150 degrees F.
at the center to avoid over baking.
A wonderful looking cheesecake (with no cracks), can crack as it
sits on the cooling rack because the cake shrank during cooling and
clung to the sides of the springform pan. To avoid this from
happening, cool the cheesecake for only a few minutes, and then,
using a paring knife, free it from the sides of the pan before
allowing it to cool completely.
i make no-bake ones
Quoting mariesmama:i make no-bake ones
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