Baking Cheesecake, Step by Step Article -
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How to Bake Cheesecake, Step by Step

The key to perfect cheesecake is in the baking. This water bath method bakes the cake very gently, so it won't darken, curdle, or crack.

A springform pan works best because you can remove the cake easily, but muffin tins or any other cake pan will work fine. If you use a plain cake pan, grease it well and line the bottom with parchment paper.

VIDEO: See how to make New-York Style Cheesecake>>

1. Preheat your oven to the temperature recommended in your cheesecake recipe. To prevent water from seeping into the removable bottom of the springform pan, wrap aluminum foil completely around the bottom and halfway up the sides of the pan. Place the cheesecake into a jellyroll pan (or any baking pan with sides) and place the pans into the oven. Use a teakettle to fill the outer pan with hot water. Cheesecakes usually bake for about 1½ hours, so check the bath after the first hour and refill if necessary.

    2. Because cheesecake is very soft, it can be difficult to judge when it's done baking. One way to check for doneness is to take the cake's internal temperature with an instant-read thermometer. The ideal temperature for a cheesecake is around 160 to 165 degrees F (70 to 72 degrees C). You can also insert a small knife into the center of the cake, and if it comes out clean, the cake is done. Some bakers turn off the oven and leave the cheesecake in it for an additional hour to ensure it's completely set.

      3. Once the cheesecake has been removed from the oven, it needs to chill thoroughly--preferably overnight. The cake will have pulled away from the edges of the pan. Carefully run a small knife around the edge of the pan to loosen any bits that might stick to the pan.

        4. Unclip the clasp at the side of the pan, watching for any areas that stick. Carefully lift the outer ring over the top of the cake. If you used a plain cake pan and don't want to serve dessert in the pan, invert a plate covered with a sheet of waxed paper over the pan. Tip the cake pan over the plate, and remove the pan. Invert a serving plate over the bottom of the cheesecake, and flip it over. Remove the top plate and paper, trying not to peel off the "skin" on the surface of the cheesecake. Any imperfections can be covered by chocolate ganache, a fruit sauce, or a layer of lightly sweetened sour cream.

          5. For a seamless look, you can smooth the sides of the cheesecake with a hot, wet knife. Any toppings or garnishes can be added at this point.

          Related Recipes:

          Related Tips:

          Jun. 30, 2009 8:36 pm
          I usually let my cheesecake cool slowly in the oven once it's done cooking, so that it does not crack on top!
          Jul. 11, 2009 7:28 am
          From the pictures you can tell that the cheesecake stuck to the sides of the springform. To prevent this from happening, grease the sides well with butter and let the cheesecake cool for five hours in the oven. This way it won't stick to the sides and removing the springform is easy.
          Jul. 14, 2009 3:27 pm
          I am getting ready to bake a cheesecake for the first time and need to know if cooling in a gas oven with a pilot light will over cook the chhesecake?
          Jul. 20, 2009 3:39 am
          I don't think the pilot light will warm the oven enough to make a significant difference. Open up your oven sometime when only the pilot has been on, and you will find that the inside of the oven is relatively cool.
          Aug. 11, 2009 5:37 am
          i made it tis yummy
          Aug. 19, 2009 3:07 am
          The cheese cake of all recipe staffs looks soft and creamy, but I don't know why everytime my cheese cake is very hard and middle part dropped down. Please give me some advice.
          Sep. 12, 2009 6:58 am
          It would be great if you could show a video of how much the cheesecake should jiggle in the middle when done. That way I would know when to turn off the oven to allow for complete cooking.
          Sep. 14, 2009 10:18 am
          Our first cheesecake was a succes because of this article. Thanks for the great advice!
          Oct. 8, 2009 12:27 pm
          Does a taller cheesecake need to bake for longer? I usually use a 10" pan, but am trying out a 7" pan and plan to make the cake taller. Any Tips?
          Oct. 23, 2009 1:53 pm
          This may be a dumb question, but how do they make those fancy cheesecakes with layers of regular cake between? Can you bake both batters at the same time in the same pan? Or do you have to bake them separately and stack them? Always looking to save a step whenever possible! :-)
          Nov. 9, 2009 4:30 pm
          I make cheesecakes a lot but they seem to crack on the top a lot. I dont know how to stop this from happening
          Nov. 11, 2009 10:19 pm
          I was told that if cheesecake crack ie 1) oven temperature too hot 2) incorporate alot of air.
          Nov. 18, 2009 2:34 pm
          anyone know anything i can use in a cheesecake instead of sour cream?
          Nov. 19, 2009 10:20 am
          I usually use whipping cream instead of sour cream.
          Nov. 22, 2009 8:37 am
          I've used plain yogurt in place of sour cream in many recipes
          Nov. 25, 2009 11:04 am
          Well, this is my first cheesecake and it did crack on top! That's what the whipped cream topping is just perfect for, hopefully! HAPPY THANKSGIVING
          Nov. 26, 2009 7:30 am
          I have made many cheesecakes and instead of using the water bath I just put a seperate baking pan filled with water on a lower shelf it raises the humidity just right. also allowing the cake an hour in the oven after usually works perfectly.
          Dec. 6, 2009 4:54 pm
          How do you take the bottom pan off before serving??
          Dec. 9, 2009 7:23 am
          hi,does anybody know what would happen if i separate the egg's white and yolk,and beat the egg's white separately and then mix it with other ingredients?would it affect my cheesecake?
          Dec. 11, 2009 5:36 am
          In my opinion if your going to use yoghurt instead of sour cream in a cheesecake, you should separate out some of the whey first. Let the yoghurt sit out at room tempurature in a strainer with a coffee filter in it. Voila, yoghurt cheese
          Dec. 12, 2009 1:49 pm
          barbnaples: To easily remove the cheesecake from the bottom of a springform pan, I trace the bottom on parchment paper; cut it slightly smaller, and stick it to the pan with a bit of butter. There's no need to butter the parchment paper.
          Dec. 27, 2009 9:56 am
          you all should try rose beranbaums (sp?) cake bible. it has the perfect cheesecake recipe spelled out in plain engligh.. measurements AND by weight. baked in a bain marie for 45 minutes with the heat on, then left in the oven for an hour with the heat off. my cake (which is actually a custard b/c that's what cheesecake really is) never cracks.. ever. The top never browns, and the texture is always silky smooth. Cake Bible, people.. invest!! It's worth it :-)
          Jan. 18, 2010 5:54 pm
          If you use a springform pan for your cheesecake and want to bake it in a water bath, how do you stop the water from leaking in to your cake?
          Jan. 19, 2010 9:34 pm
          katyee - cover the bottom and halfway up the sides of your pan with aluminum foil.
          Jan. 23, 2010 6:11 pm
          Yep, it is possible to botch a cheesecake. I learned that you can overbeat and add too much air. After beating the ingredients, I had excess batter that I could not pour into the pan. I did the right thing and ate it raw. Nom, nom, nom. Wondered for a moment about that, then just shrugged. With no special protection, I baked it at 500 degrees for 10 minutes, then set the temp to 200. After one hour I took a temperature reading, and the temp was 155 degrees. It came out a bit scorched on the edges and top. It didn't even taste that good. I think I am about to pitch in the composter.
          Jan. 28, 2010 9:39 am
          I generaly use the standard Philly recipies. They don't call for sour cream at all. What is the purpose of adding it? I also find the top of my cakes crack. I find lowering my temp. to 325 for 1 to 1 and a half hours, that seems to help. I use a dark metal springform pan. I usually loosen the edges after about 10 min.s, is this wrong?
          Jan. 30, 2010 3:22 pm
          What are the ingredients to this pudding?
          Feb. 7, 2010 9:05 pm
          If I don't have a springform pan and I use a cake pan, how do I get the cheesecake out of the pan? I suppose I can't flip it upside down. LOL. Any suggestions?
          Feb. 10, 2010 3:02 pm
          apple caramel cheese cake is the best! Half cream cheese (8oz) and half silken tofu (8oz)! Makes it nice and light, yet still silky and smooth like regular cheesecake! Tastes EXACTLY the same! mmmmmmmh!!!
          Feb. 14, 2010 5:40 pm
          my first cheese cake. perfect. i got a little lazy and used a large gramham cracker pie crust. worked well, cooked 70 minutes in water bath,but cracked a little. thanks for the recipe.
          Mar. 2, 2010 12:01 pm
          The cheesecake will crack when it cools because the the cake shrinks as it cools. If it is stuck to the sides of the pan the center will crack. The best way to prevent cracking is to run a thin bladed knife around the perimeter to free the edges. Works for me.
          Mar. 3, 2010 4:57 pm
          well just a tip from my friend who went to the restarant school, you should cook the cheese cake at a lower temp around 250- 275 because it is a custard and it will lower your chances of it cracking on the top. :)
          Mar. 5, 2010 10:12 am
          I think I will try lowering my temp. to 275. Thanks italianmami. i also butter the sides of my pan, thanks to another comment and it really helps to keep it from sticking and cracking.
          Mar. 5, 2010 10:14 am
          P.S. I will also leave it in the oven for an hour after i shut the oven off. I will leave the door open a crack.
          Apr. 6, 2010 3:31 pm
          I don't have a spring form pan and I wondered if using a silicone pan would work so I tried it. I greased the sides of the silicone pan and lined the bottom with aluminum foil. I cooked it at the same temperature in the waterbath and let it cool for an extra hour in the oven and then cooled it completely on the counter and then refrigerated it in the silicone pan. When I was ready to serve it, I turned the pan upside down onto a plate and the silicone pan slid off perfectly. Then I turned the cake back over and it was perfect. I have used this method over and over and have a perfect cheesecake every cracks...nothing.
          Apr. 8, 2010 6:01 pm
          May 1, 2010 4:40 pm
          To prevent cracking, I cook the cheesecake in a water bath with the oven set at 250. After an hour to an hour and a half, I shut the oven off and open the door for a minute and then close the door and let sit for an additional hour. I use a regular cake pan which has been brushed with butter and lined with parchment paper. I then refridgerate for 6+ hours. To remove, I place pan back in hot water and run a knife along the edge. Place a sheet of wax paper on top, invert to remove cheesecake. Invert again to place onto cardboard round or something similar. I'd like to take credit for this, but I saw it down by Alton Brown (my hero) on the show Good Eats. You can youtube it by typing in good eats and cheesecake.
          May 20, 2010 9:45 pm
          tpfallon - I watched the video from Good Eats... I am DEFINITELY gonna try this next time since mine always seem to be cracking and they have chunks of cream cheese because I was afraid of over mixing... Thanks for the reference!!!
          May 26, 2010 3:33 pm
          I've been making cheesecakes for about 30 years and I always get raves on them. I have had to make them for everybody. I let the cream cheese and eggs get to room temperature for about 3 hours and then mix cream cheese w/sugar, add eggs one at a time and then other stuff as directed. For my standard one, it cracks and then I top it w/sour cream & sugar and that covers the cracks. Occasionally, if I make a different one, I add another egg to help keep it from cracking. I never use a water bath and just bake by directions and definitely do not run a knife around the edge. The ones w/flour I don't make after having several bad experiences. I generally use Southern Living recipes which work.
          Jun. 10, 2010 11:36 am
          How long can I keep the cheesecake in the fridge until it goes bad?
          Brian C 
          Jul. 10, 2010 5:50 am
          I started making cheesecakes a few years ago and usually only make them on Thanksgiving, Christmas and Easter but on occasion, at other times. Mine have always cracked a little but I don't care. I make Turtle Cheesecakes that I top with a Chocolate and Caramel drizzle and fresh whipped cream around the edge and then shave a chocolate bar over it.. (what cracks?) I also make an Apple Cinnamon Cheesecake where I Caramelize some apples with cinnamon and dump them on the top then drizzle some caramel (melted with evap. milk) over the top. I also DO peanut Butter Cheesecakes where I add some PB to the recipe and on top I cover with a thin layer of chocolate and then drizzle melted peanut butter. I also make Orange Chocolate Spice Cheesecake with Orange zest and a little juice in the recipe and I add some spices (Cinnamon, Nutmeg - dont overdo nutmeg!!-, dash of pumpkin pie spice)then top the cheesecake with chocolate. I attempted to make a non-cracked cheesecake a few times wi
          Jul. 15, 2010 8:27 pm
          looks soo good i must give this a try!
          Marge in Ca 
          Jul. 28, 2010 8:19 pm
          How can I keep the grahm cracker crust from getting soggy. Help please
          Marge in Ca 
          Jul. 28, 2010 8:21 pm
          My grahm cracker crustalways gets soggy...Help please to keep it dry & crunchy
          Aug. 11, 2010 1:02 am
          OH and by perfect i mean it pulled away from the edges all on it's own and didn't crack at all! As well as it was tasty!
          Oct. 6, 2010 10:46 am
          I just made a Spiced Pumpkin and Chocolate Cheese cake with a Bacon Dipper and Brown Sugar Crust and Candied Brunois Prosciutto and Chocolate Ganache as a Garnish. Bacon goes good on anything! Happy Turkey Day Canada!
          Oct. 8, 2010 7:40 am
          Has anyone baked a cheesecake in a covection oven ? If so ,can a steam bath be used or required ?
          Oct. 8, 2010 7:41 am
          i mean convection oven ..sorry
          Oct. 11, 2010 12:41 am
          for a crispy graham crust, just blind bake and cool before filling. overbeating the filling will cause cracks. be sure all ingredients are at room temp so they combine easily and you don't incorporate too much air. definitely use a water bath. it's not just moist it insulates and protects the custard. bake until almost set. it's done when you shake it and it jiggles like a jello mold. i let it cool to room temp in the water bath. then move to the fridge to chill overnight. it's worth the wait! :)
          Oct. 20, 2010 10:57 pm
          I found a recipe on followed it to the T and had no problems with cracking or sticking to the pan. and i got lots of compliments because it was creamy and delicious.
          Nov. 1, 2010 10:59 am
          When bake my cheesecake recipe it doesn't stick to the sides because I take the crust up the sides. Just a little info.
          Nov. 15, 2010 11:21 am
          When turning the cake over to a plate, lightly spray the paper on the plate with cooking spray. It will not stick and ruin the beautiful top when peeled off. This hint is good for puddings, too.
          Patti w/ an i 
          Nov. 15, 2010 2:14 pm
          I'm looking for a Pumpkin Cheesecake recipe w/ a gingersnap crust, that is baked in a waterbath. I saw one last weekend in the paper and now I can't find it. Don't you hate when that happens?!?!? Any guidance out there?
          Nov. 19, 2010 9:54 am
          I am trying to figure out how much water to add for the water bath- how high up should it go on the spring pan?? If anyone knows please advise -
          Nov. 21, 2010 12:36 pm
          I want to bake a cheesecake and I have a 7" springform pan. All the recipes I have found are for a 9 or 10" pan. Does anybody know at what temperature and for how long I should bake a cheesecake in a 7" pan? Thanks!
          Nov. 21, 2010 3:46 pm
          These tips were very helpful!! I was very skeptical (sp??) of the water bath method, but after the cheesecake was done baking, the top of my cheesecake looked absolutely amazing!! No cracks, or bubbles - it looked professional!! The test will be when I pull it out of the fridge in the morning and remove the pan. Hope the girls at work dont mind if they are my guinnea pigs - first time doing a pumpkin cheesecake! Will definitely use the water bath method every time from here on out!
          Nov. 21, 2010 9:47 pm
          I was wanting to make a recipe in a muffin pan to make mini cheesecakes. Any suggestions? Would the cooking time or temp change at all?
          Nov. 22, 2010 5:33 am
          Just thinking, what if one used a cake pan that was an exact fit for the springform pan to sit in instead of an aluminum foil wrap. That would prevent water seepage for sure. Making a cheesecake tonight, will try and post tomorrow.
          MERRI C 
          Nov. 23, 2010 9:09 am
          I made my first (test) cheesecake a few days ago. My problem was the recipe called for a 9" springform pan and I have 8 1/2" and 9 1/2" pans. I baked for a little longer and it still wasn't quite done with the 8 1/2" pan. I have to make this again for Thanksgiving. Any tips out there to help me with this?
          Nov. 23, 2010 10:30 pm
          My first cheesecake ever is in the oven for an hour now. It looks good. Since I've had a cooking, not baking, career, I like to guess at things. I look to other recipes and pointers like times and temps. I have this Thanksgiving dinner tonight with about 50 people. Instead of a usual crust, I got 2 boxes of pie crust mix, added water, and spread it on the bottom of a half sheet pan, docked it and baked it for 15 min at 350. For the batter, I whipped a quart of egg whites with a pint of vanila soy milk, about a cup of Splenda/sugar blend, & about a tablespoon of almond extract. To that I added three pounds of cream cheese. (My purpose was to use up the cream cheese.) Since the cheese was room temp and the liquid was still cool, it didn't blend well, so I used my handy submersion blender. It worked wonderfully. The batter tasted good, not too sweet. I mixed in two pounds of fruitcake fruit. I adjusted the sweetener and flavoring, spread 2/3 of it on the cooled crust, and bake
          Nov. 23, 2010 10:37 pm
          I forgot an important ingredient. To the liquid portion, I whisked in two boxes of regular vanilla pudding for batter stabiity, just in case it needs it. Also, I have enough left over a small cake or experiments.
          Nov. 23, 2010 10:40 pm
          Looking at the time-stamp, this site must be on the left coast. I'm in the creative state of Maine.
          Nov. 24, 2010 4:08 am
          Update - As a whole, it's very good. Yield is 48 easily hand-held pieces about 2" x 2 1/2", 3/4" thick. It's fruit-dense, like any good fruitcake and smooth, but not too creamy. The pudding made it thick enough to hold the fruit and the pie crust base gives you the caky mouth-feel of a fruitcake. Changes - Without the fruit, I would omit the pudding and use straight sugar, the Splenda's aftertaste may be complemented by the tartness of the citrus peels. Cooking - Toward the edges, there were tiny bubbles so I would lower the temp to 275 for 1 1/2 hours and let it cool in the oven. I took my cake out about 10 minutes after I shut off the oven because it had browned golden. I didn't want it any darker. All in all, it was a good way to use my 3# block of cream cheese. It would probably be richer using whole eggs and half & half.
          Nov. 24, 2010 11:00 am
          Patti w/ an i, there is a recipe for white chocolate pumpkin cheesecake w/ pecan gingersnap crust on ourbestbites (dot) com
          Nov. 24, 2010 5:34 pm
          IS MY CHEESECAKE REALLY DONE??? It's done at the perimeter but the center seems gooey still. WHAT SHOULD I DO???
          Nov. 27, 2010 4:51 pm
          when you let your cheesecake cool in the oven do you open the oven door seem how the oven is still hot from the baking?
          Dec. 3, 2010 4:35 am
          cheesecake are really good but you have to be precise in your baking measurements and time is of the utmost importance as this may cause havoc in delay or being too hasty.
          Dec. 4, 2010 4:18 pm
          I tried baking the cheesecake in a water bath, and the water seeped into the bottom of my cheesecake.:( Any suggestions on how to remedy this?
          Dec. 7, 2010 8:33 am
          wrap foil around the bottom next time
          Dec. 10, 2010 10:29 pm
          You must wrap foil around the springform pan. You can also do a search on YouTube to see what it should look it. It is very simple.
          Dec. 24, 2010 8:09 pm
          I tried the method of putting the cheesecake in a pan of water. It was a disaster. The water seeped through the pan. I even used heavy duty aluminum foil all the way up the sides. I wouldn't use this method again. I would try using others suggestions about putting the pan of water in a rack below.
          Debi B 
          Dec. 29, 2010 7:29 am
          I make cheesecakes all the time and have found several things that work for me. I have a springform pan but PREFER my 9" silicone pan for the perfect cheesecake. I cut out a cardboard circle to put in the bottom of the pan, put my crust on it and a little up the sides (chill it in the freezer while I prepare the filling), then fill the pan completely full. I then bake at 400F for 10 minutes and reduce heat to 225F for 50-60 minutes. Turn oven off and leave in for 1 more hour. After cooling completely and running a butterknife around the edge, I can hold the cake on the bottom and peel off the silicone pan and my cake is ready to place on a pretty serving platter...easy. my pan is then free to make another one! Also depending on the type of cheesecake, I sometimes substitute granola for the graham crackers in my crust (just crush it up good) and follow the rest of the recipe. I always get lots of compliments!
          Dec. 30, 2010 12:24 pm
          Sticking a knife or thermometer in the cheesecake pretty much ASSURES it will crack while cooling. I cannot believe they would suggest that. The keys no cracks are: a water bath (make sure you wrap the pan in foil so not too much moisture gets in the pan) AND SLOW COOLING.
          Mar. 7, 2011 12:08 pm
          my boyfriend loves cheese cakes so mybe i sould make him one for our 9 mos let me know what kind i should make
          Byron Wood 
          Mar. 14, 2011 3:13 pm
          I have tried the New York Cheesecake recipe twice and the center has come out gooey both times. Any advice to correct this will be appreciated.
          May 6, 2011 2:43 am
          I noticed that if you substitute 1/3 of the required cream-cheese for one package of silky tofu the consistency of the cheesecake is silkier and not as heavy
          Jun. 30, 2011 10:45 am
          Does anyone know where I can find the plastic throwaway containers to put a cheesecake in? I can buy at Walmart bakery but thinking bulk from somewhere would be less expensive.
          Sep. 5, 2011 11:25 am
          My family and I Loved The Cheesecake (:
          Sep. 6, 2011 6:21 pm
          Thank you so much for this great article! I made cheese cake for the first time yesterday and it came out perfectly! If I had not read this article, I would not have known about using foil, the water bath, and leaving the cake in the oven for a few hours after it's done. My husband LOVED my cheese cake! Thank you so much :)
          Oct. 13, 2011 12:53 pm
          Waterbath, waterschmath! You don't really need to use one. The risk you run is if you don't have a good seal on your springform pan and you don't wrap it well in heavy-duty tin foil, the water will seep in, resulting in a soggy and very expensive mess. The key to a good cheesecake is to make sure your cream cheese is smooth and at room temperature. Combine with sugar and beat slowly. Do not be tempted to overmix or put your mixer on high speed since this will incorporate air and will cause cracking/falling during the baking process. When adding eggs, add half of the eggs, beating in one at a time on SLOW SPEED. Then separate your remaining yolks from the whites, adding the yolks slowly to the batter--again, one at a time, without overmixing. Take the remaining whites and whip lightly--maybe for 2 or 3 minutes, and then add to the batter--again, mixing slowly. This makes your batter light and fluffy, without incorporating air. Then proceed with the rest of your recipe. The most importan
          Oct. 14, 2011 12:45 pm
          Oct. 20, 2011 7:16 pm
          m dad make Cheesecake and he an expert at it. Maybe i could if you guy some information! Just feel free and ask me!! :)
          Oct. 20, 2011 7:18 pm
          Sorry guy my first comment get mixed up! my dad make Cheesecake and he an expert at it!! maybe I could lend you guy some information about making cheesecake!! just feel free to ask me anytime!! :)
          Nov. 1, 2011 9:52 am
          Thanks for the great tips!!!!
          Nov. 6, 2011 11:39 am
          I gave up on water baths after i had a thanksgiving day leaky cheesecake disaster. Ive been putting up with ugly cheesecakes ever since. I read the other day about using plastic roasting bags to set the springform in to prevent water getting in. Will try next time. Has anyone else tried it?
          Nov. 6, 2011 11:40 am
          I just have to tell you the roasting bag is the best idea EVER!!! NEVER a soggy crust, plus you can reuse the bag, just hang it out to dry....What a GREAT idea!! Thanks!!
          Nov. 28, 2011 5:50 pm
          **A great trick I discoverred to perfectly release the bottom of the springform pan** I cover the base with non-stick foil (dull side up), then place and lock ring. The foil will stick out from the side. After cooling cheesecake, taking off the ring, I let it set in the freezer overnight. Place a hot towel (washcloth/dishcloth size) on the counter, place the cheesecake (right out of the freezer) on the towel. Let it set on there for a few minutes. Lift the foil and place a blunt knife or spatula between the foil and the base. Sometimes you may even be able to do it with a fingernail. The base should pop right off and you can simply pull away the foil. Please clean your hands prior to, as you will need to lift with one hand and pull away the foil with the other. Don't worry, you'll intuitively know how to work pull the foil away. After many many different techniques, this is by far the easiest and ensures an intact crust.
          Dec. 4, 2011 4:45 am
          i dont see the place to add to my recipe box can anyone tell me how to do this. thanks.
          Feb. 23, 2012 11:27 am
          The easiest way to make a cheesecake with a water bath is to use a cheesecake moat. Check out their website I've never had a cheesecake crack or problems with water seeping in. Check it out!
          Mar. 25, 2012 9:27 am
          I love baking cheesecakes and trying new recipes.I use the water bath and they don't crack.But sometimes i am finding that after i have served mine and there are leftovers,the pieces leftover sort of melt or get really too soft where the tip of the slice is.I don't know what i am doing wrong,i would appreciate some advice on how to avoid that.
          Apr. 5, 2012 8:48 am
          I make my cheesecake with an (invisable crust) thickly butter the side and bottom of oan, then sprinkle with finely crushed vanilla wafers or biscotti , like you would grease and flower a normal cake pan. dry in 350 oven about 10 min. Proceed as per your recipe. AWSOME...
          Apr. 10, 2012 4:07 pm
          Just a quick note to let you all know that the only way I got my cheesecakes to stop cracking was to leave in the oven 3 hours after turning it off. I skip the water bath or pan in the oven and it still works!
          Apr. 17, 2012 8:57 am
          I made the Easy Philly Oreo Cheesecake yesterday with a few tweaks. I had to laugh at myself for really messing it up. Although I wrapped the spring-form pan in 3 layers of aluminum foil water still penetrated the bottom and the crust was ruined. The cheese portion tasted perfect but maybe next time I'll not accidentally put the top of the spring-form pan upside down! LOL. I have made cheesecake before but this time I just wasn't paying attention. I'll do it again today with hopefully better results.
          May 7, 2012 8:42 pm
          Thank you BrianC! Your tips helped me turn my cracked cheesecakes into near masterpieces Lol.
          May 9, 2012 11:30 am
          How do you get the cheesecake off the bottem of the pan? It seems the crust sticks or crumbles, I've used graham crackers?
          happy baker 
          May 21, 2012 12:41 pm
          There are pans that you can use that don't require a water bath. Kaiser has a heavy pan that insulates the cheese cake (hence no water bath needed) and I've never had a crack. It's a more of an investment - but it doesn't leak.
          Aug. 3, 2012 7:03 am
          I'm new to the cheesecake "forum" as it were. I made my first one about two months ago and it was absolutely beautiful. The recipe I used did not come from this site but the ingredients were essentially the same. There are all types of substitutions that can be made such as ricotta or mascarpone and lemon juice for sour cream (sour cream is used for the tang). The major factors in my success were patience and attention to detail. Mix everything carefully and thoroughly. I baked for an hour, turned off the oven, cracked the door an inch and cooled for an hour. I used a water bath, and cooled overnight in the fridge. Someone asked about getting the cake off the bottom, I would use wax paper or cardboard insert.
          Sep. 27, 2012 9:51 pm
          Whenever you are baking anything...preheat the oven for about 15 minutes and use an "oven thermometer" and check several times to make sure the temp. stays at the correct temp.....this might correct all of the cracked tops on you cheese cakes....mine never crack. Hope this is helpful...
          Oct. 7, 2012 11:06 pm
          Can someone please tell me which part of refrigerator should I leave the cheesecake to chill? Must it be the freezer?
          Oct. 19, 2012 8:52 am
          Linda, you can put in refrigerator or if you are not going to need right away it can be put in freezer. I always put mine in refrigerator for a day then put in freezer. I like to keep cheese cake in freezer for when I need a quick dessert and don't have the time to bake.
          Dec. 4, 2012 5:51 pm
          It seems like my cheesecakes fall after they start cooling.Any ideas as to what causes this or how to prevent this?
          Jan. 5, 2013 12:45 pm
          Dec 23,2011 It was my first time making a cheesecake ever.I did the springform, and did the bath method. my cheesecake turn out so good, I did have,no cracks, nor burns no where. I just did, what the directions topping was blueberries sauce.made by a brand call commonstock.Its one of the best can filling,you can use for topping.I'll be making another cheesecake, for my grandson,for his birthday.But this time, he wants me to put gram cracker, on the side, and the bottom, of the cheesecake.
          Jan. 5, 2013 4:22 pm
          Thank you everyone on this forum, for troubleshooting problems. I just made a cheesecake from the Cake Bible recipe, which I have made successfully for years by following the recipe meticulously, but today there are two problems: It is too soft and wobbly in the center, and the top has a crack. My guesses as to why: 1. I used Trader Joe's cream cheese instead of Philadelphia. (Next time don't be cheap or lazy) 2. I beat it at too fast a speed, not realizing that the usual cursory mixing I do is the preferred way. (Next time just stir to avoid incorporating air, don't beat so enthusiastically.) 3. I cooked it exactly the 45 minutes in the recipe, whereas I usually peek and decide to cook it a bit longer, as it seems too soft and wobbly. (Next time cook a bit longer again.) Phooey. Now I have no cheesecake for my mother's birthday.
          Jan. 25, 2013 8:51 am
          when i make a cheesecake,I separate the eggs take the egg whites
          Jan. 25, 2013 8:59 am
          I separate my eggs, and add sugar to the whites beat them until they get firm,like myrange.Then .fold into my batter. bake slow. the egg-whites seem to make cheesecakes lighter & fluffier.But everyone likes them even with the cracks!
          Jan. 25, 2013 9:06 am
          I still worry about the cracks it,but if they like it I love it!
          Apr. 7, 2013 7:07 am
          OH MY GOSH !!!!!!!!!!
          Oct. 27, 2013 6:18 pm
          I am wanting to make an assortment of mini cheesecakes in different flavors. I need help with cooking times and how to adjust the receipes for them
          Nov. 24, 2013 6:31 am
          I have always made cheesecakes. I feel I always make great cheesecakes, my family thinks so too. One thing I need help with. I am making a N.Y. cheesecake for Thanksgiving. How do I get a really high cheesecake? My cakes always come out about 2 inches high. I was challenged to make a very tall cheesecake. Help!
          Feb. 25, 2014 12:03 am
          I baked a cheesecake this weekend. I baked according to the recipe and left in the oven for 2 hours after. The biscuit base is wet from the mixture, not incoming water from the water bath...and the cheesecake doesnt taste baked...its more like the unbaked cheesecakes, delicious but you wouldnt guess it spent three and a half hours all told in the oven...what did I do wrong?
          Mar. 29, 2014 5:03 am
          I leave the metal pan bottom, just take the sides off the cheesecake pan and put it on a serving plate pan bottom intact. I don't know why you would even attempt to remove it.
          May 17, 2014 6:39 am
          Each year we have a fundraiser for our boy scouts and I make a cheesecake to auction off. I want to know if there is an easy way to remove the bottom of the pan? I cut out a round of cardboard and put parchment paper on it I can separate it from the bottom pan but when the person who bought the cake (usually pay $100) are cutting the cake to eat the parchment sticks to the bottom of the cake, which is embarrassing...
          May 17, 2014 6:44 am
          When baking cheesecake I found the best way bake, is to put a pan of water on the second self of the oven. Heat your oven to 250 bake for 2 hours. After two hours I open the oven door for 10 seconds then shut the door and leave it for at least two more hours. My cakes always come out lovely. All ovens are different you may want to get an thermometer to check the temp. If your oven is to hot your cake will crack.
          May 25, 2014 8:55 am
          Should you use butter to grease the springform pan? I dont ever use the crumb crust..just sprinkle on. dont know whether to grease the sides with butter or crisco
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