i just made 2 cheesecakes, i now have to remake one of them

because i got the dreaded "cheesecake" crack. :-(

:)

You can avoid the "crack" by just opening the oven door when you are done baking them, and letting it "cool down" slowly :)

Leave it in the oven until you can touch the side of the springform pan

for the crust, such a waste.

And increase the humidity in the oven... drying out too quickly can also cause cracks. Place a shallow pan of hot water on the bottom shelf before beginning to preheat the oven or heat an empty pan in the oven. Then, throw ice cubes on it right after placing the cheesecake in the oven. Back in the day, cheesecakes were baked in water baths. Lastly, while it's cooling, drape a damp towel, wrung with warm water, over the top of the pan.

Good luck!! :)

the pan cools down. Wish me luck.

We all know you just couldn't stop yourself from tasting it.

It's a crack made by your fork, huh? :P

Sorry you have to remake one. I know how frustrating that can be especially if you thought you were done baking. :hug:

:o

x(

:hug:

I have to make 3 batches of cranberry sauce tonight.

:loveya:

and take some supplies over to the hostess's house later

and won't unmold properly. My cakes must be perfect!

i don't see any problem with that at all.

(of which, I suprisingly, am the leader), are ready and willing to take on any and all cheesecake-related disasters. You have but to beckon.

Let us earn our keep. And have a good Thanksgiving.

:9

:D

:D

I can pm you the address to send it to.

Here's info about cheesecake crackage: http://www.baking911.com/cakes/cheesecake_problems.htm

What a Mainer. My mother used to make both squash and pumpkin pies and they looked alike, but tasted different.

lighter orange look to it.

I eat neither and always assumed they would taste the same, but hubby was horrified I said that and insists that squash is by far the better of the two. I wonder if sweet potato pie is anything like them?

I feel good knowing that I used a semi-local product for this meal. It may be about the only local food besides the blueberries, and maybe the taters.

Sweet potato pie is a whole 'nother animal in terms of spices and such so it tastes quite different.
My parents always got a big Hubbard squash for T-day (Maine grown) and they bought 50 lb bags of taters from the back of a truck each fall-- good ole Kennebecs grown in the county. The pumpkin was canned, but it was Maine pumpkin (One-Pie.)

I'm a firm believer in adding local ingredients to the feast. Usually we have Dungeness crabs as an appetizer because it's the start of the season and they're dirt cheap. This year, no local crabs because of the oil spill in SF bay. x(

you know, I bet this is how they started putting strawberries and stuff on top.

terrible, the top of second one i decorate with ganache and caramel and then i put a bowl of toasted pecans on the side so you can have the whole carmel turtle experience if you want so any small cracks usually only visible to me can be covered with ganache but the one that cracked, that one is specifically for someone who is allergic chocolate so i made a special shortbread crust and it has a plain top, i have some macerated strawberries and blueberries to got on top if he's like or he could just eat it plain so the top on this one is a problem.

That will fix it.


and if all else, Duct Tape.

:P

Really. That's why commercial cheesecakes often have a layer of sour crea.

again, i just back from the grocery store and my nerves, they are frazzled!

http://www.baking911.com/cakes/cheesecake_problems.htm

ONCE MY CHEESECAKE CRACKS, WHAT CAN I DO?: If your cheesecake develops one or more cracks, you can gloss over the problem in several ways. Use toppings, glazes, frostings or various fruits to cover the cake. (More topping ideas).

You can prepare a sour cream topping (mix two cups sour cream, one teaspoon vanilla and two tablespoons sugar). Spread over top, filling in the problem areas, and bake in a 325 degree F oven for 10 minutes if warm, 14-15 minutes if the cheesecake is cool.

Or cover with fruit and sprigs of fresh mint. Remember that they should be applied to a well chilled cheesecake.

Or make a jam glaze. Stir one-half teaspoon cornstarch into one cup apricot, red currant or seedless raspberry jam. Place in medium saucepan and melt on low heat, stirring frequently. Increase heat and bring to a boil. Remove from heat and stir in one tablespoon orange liqueur; strain. Pour over cheesecake. Top with pomegranate seeds, if desired.

Or slice the cheesecake in the kitchen, avoiding the crack. No one will know.

Should your cake have cracks, after it cools, smooth away cracks and flaws with a warmed, wet, sharp knife. Simply dip the knife in hot water and then make the repairs. When repairing cracks in chocolate cheesecakes, use a warm, dry knife, the water will discolor the chocolate if the knife is wet. Dip knife in water, quickly dry it off and repair!

the original #1 is going to my friend's tonight, she would not hear of me chucking it and i agree, i hate to waste it just because it's not pretty.

I'd rather have cheesecake than pie anyway, for a holiday. I couldn't eat it on a regular basis - too many calories for me.

but the doc gave me some ointment.

:D

The crack does not make it taste any different. Dear lord, if people are that picky, let them go buy their own. :eyes:
Duckie