Important Announcement
Kosher.com is not currently shipping any orders outside our local delivery areas in NY, NJ and CT. National delivery resumes on April 12th, 2010. You may continue to place orders now for delivery on April 12th or later. Thank you very much and have a Happy Passover!
|
|
Q. What can I do so the top of my cheesecake won't crack?
What a perfect question before Shavuous!
When it comes to preventing cheesecakes from cracking, here's what you need to know.
Firstly, consider baking the cheesecake in a hot water bath. After the batter has been poured into the spring form pan, place the pan in a larger pan filled with about 1 inch of hot water. The hot water insulates the delicate custard-like filling from the direct heat of the oven so the center and edges of the cake will bake at the same rate. This technique produces a cheesecake with an ultra-creamy texture and eliminates the problem of cracking. (Make sure to double wrap the outside of the spring form pan with aluminum foil so the water bath does not seep into the pan and make the crust soggy).
Whether you use a water bath or not, keep the oven door shut during the entire baking process; even the slightest drafts may encourage cracks to form.
Cheesecakes are generally finished cooking once the center of the cake is set. Since cheesecakes can be classified more like custard than cake, take care not to over bake. Once the cheesecake looks slightly firm on the edges and soft and quivery in the center, most likely it's done.
Then, when cooling the cake, do so gradually. Instead of letting it cool on the counter, turn off the oven and leave the cake inside. Slightly prop open the door and let the cake cool for about an hour. By eliminating drastic changes in temperature, the cheesecake should come to come to room temperature without any cracks.
To allow the texture and flavor to fully develop, once the cake is cool, chill the cheesecake in the refrigerator for at least 4 hours or overnight.
Try these techniques by making our version of Kosher Creamy, Dreamy Cheesecake.
Become part of this interactive culinary dialogue. Felisa Billet welcomes your cooking questions at editor@kosher.com
