Thursday, September 3, 2009

Confessions of a Cheesecake





Dear Cheesecake Gods,

The taste and texture of a baked cheesecake far outweighs that of non-baked cheesecake which is why I need your help. I have made this great recipe from my favourite recipe site three times now. Each time I have the same problems: a sunken middle section combined with a big nasty crack. The taste of the cheesecake is heavenly, refreshing and very addictive.




I have tried to use decorations to distract the eye away from my baking downfalls but there must be a way to ensure I perfect this recipe. There is only so much that melted chocolate and frozen, out of season berries can do!


Is my oven temperature too night? Not high enough? Is my baking time a little off? The only substition I have made is swapping the plain biscuits for plain chocolate biscuits so that it becomes a lemon-filled chocolate-based cheesecake. Any advice you can give me will be much appreciated.

Warmest regards,

Miss High Heels

6 comments:

Cookie baker Lynn said...

I think the berries are an attractive save for that nasty crack. I took a look at the recipe and was surprised that it didn't call for a water bath.

I just posted a cheesecake this week that's quite easy to make. You might try it for comparison.

I don't know the magical answer to your cracking conundrum, but then I'm no cheesecake wizard. Sorry!

Megan said...

I'm no cheesecake expert, but I have heard that a water bath might help. You fill a larger pan about an inch or so high with water and set your cheesecake pan inside it and bake it like that. I've never tried it though... and it could totally be hear-say.

eatingRD said...

you know I'm not an expert with the cheesecake because I haven't even made a traditional giant myself before, but I've seen some recipes that leave the cake in the oven after it's turned off and also use a water bath to keep it moist. Hope you find the solution!

Miss High Heels said...

Thank you all for the advice, I'm going to try a water bath. Lynne, I'll check out your recipe as I love doing comparisons. I'm determined to perfect the baked cheesecake!

Lorraine @ Not Quite Nigella said...

It looks lovely still and I like the camouflage ideas :) I think the reason for the crack can be one of two reasons. Firstly overbeating the mixture can cause a crack. Also using a water bath as others have suggested so that the cake is brought to the temperature gently and back down gently also helps :)

George@CulinaryTravels said...

Looks utterly gorgeous to me, camouflage is alsways a good option :)

I always bake my cheesecakes in a bain marie and always let them cool in the oven as the oven cools down if that makes sense.