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Mom Confessions Mom Confessions

Why do my cheesecakes always.....

Anonymous
Posted by Anonymous
  • 6 Replies
seem to crack???
Posted by Anonymous on Nov. 21, 2012 at 9:04 PM
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Replies (1-6):
SalemWitchChild
by Blessed be on Nov. 21, 2012 at 9:07 PM


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.

http://whatscookingamerica.net/Q-A/CheeseCakeCrack.htm

Megan11587
by Platinum Member on Nov. 21, 2012 at 9:08 PM
Instead if baking directly on the rack, put the cake in a broiling pan and fill it halfway with water.
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mariesmama
by on Nov. 21, 2012 at 9:09 PM

i make no-bake ones

LectioDivina
by on Nov. 21, 2012 at 9:10 PM

Science.

twinners.mama
by Gold Member on Nov. 21, 2012 at 9:11 PM
You need to bake it in a water bath.
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Anonymous
by Anonymous 1 - Original Poster on Nov. 21, 2012 at 9:16 PM
I tried a no bake one ---- my family & I didn't enjoy the taste.


Quoting mariesmama:

i make no-bake ones


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