tag:blogger.com,1999:blog-1101889889054554709.post6772098134076993162..comments2023-08-25T00:42:45.458+09:30Comments on food.shoes.travel.thoughts.: Confessions of a CheesecakeUnknownnoreply@blogger.comBlogger6125tag:blogger.com,1999:blog-1101889889054554709.post-76958928379748179772009-09-08T11:14:21.581+09:302009-09-08T11:14:21.581+09:30Looks utterly gorgeous to me, camouflage is alsway...Looks utterly gorgeous to me, camouflage is alsways a good option :)<br /><br />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.George@CulinaryTravelshttp://culinarytravelsofakitchengoddess.wordpress.comnoreply@blogger.comtag:blogger.com,1999:blog-1101889889054554709.post-88592216585952117232009-09-04T20:23:48.863+09:302009-09-04T20:23:48.863+09:30It looks lovely still and I like the camouflage id...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 :)Lorraine @ Not Quite Nigellahttp://www.notquitenigella.comnoreply@blogger.comtag:blogger.com,1999:blog-1101889889054554709.post-3144464265830028002009-09-04T10:05:31.863+09:302009-09-04T10:05:31.863+09:30Thank you all for the advice, I'm going to try...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!Miss High Heelshttps://www.blogger.com/profile/17496131413053433413noreply@blogger.comtag:blogger.com,1999:blog-1101889889054554709.post-80690601664657118382009-09-04T03:53:42.734+09:302009-09-04T03:53:42.734+09:30you know I'm not an expert with the cheesecake...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!eatingRDhttp://www.eatingrd.comnoreply@blogger.comtag:blogger.com,1999:blog-1101889889054554709.post-73128293425094281302009-09-04T00:59:19.108+09:302009-09-04T00:59:19.108+09:30I'm no cheesecake expert, but I have heard tha...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.Delicious Dishingshttps://www.blogger.com/profile/17718363661439719793noreply@blogger.comtag:blogger.com,1999:blog-1101889889054554709.post-88563812966307320212009-09-04T00:42:39.482+09:302009-09-04T00:42:39.482+09:30I think the berries are an attractive save for tha...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.<br /><br />I just posted a cheesecake this week that's quite easy to make. You might try it for comparison.<br /><br />I don't know the magical answer to your cracking conundrum, but then I'm no cheesecake wizard. Sorry!Cookie baker Lynnhttps://www.blogger.com/profile/11069661176518230573noreply@blogger.com