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Question:

i need help with cheesecake?

i made a chocolate swirl cheesecake, i used a springform pan,put a pan of water on bottom rack, and cooked in a slow to moderate oven but it cracked on the top, pretty bad toother than that everything was goodany suggestions to prevent this?

Answer:

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once it does crack, you can always cover the top with fruit to hide itThere are several reasons why a cheesecake cracks on top: The eggs may not have been beaten in properlyUse an electric mixerBeat at low or medium speedAt higher speeds, too much air may be beaten into the cheesecake which may cause the cake to puff, then fall and crack There may not have been enough moisture in the oven while bakingTo add moisture to your oven, place the cheesecake in a water bathPlace the springform pan inside a larger pan which has been filled with an inch or so of water or place a pan of water on the bottom shelf of the ovenSince your springform pan may not be water-tight, cover the bottom of the pan with aluminum foil before placing the pan in the water bath Baking at a temperature that’s too high or over-baking can cause the top to crackCheck the baking time at the minimum time in the recipeThe cheesecake is done when the center appears nearly setDo not do a knife or toothpick test in the cheesecake’s center – doing so may make it crack Resist the temptation to peek into the oven while the cheesecake is bakingIt is important that the cheesecake be baked with even heatDrafts can cause a cheesecake to fall or crack Cool the cheesecake correctlySet a timer for the exact cooling time suggested in the recipeWe suggest placing the cheesecake on a wire cooling rack to cool.

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