Cheesecake - From the Use and Care

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Discussion Overview

The thread centers around participants sharing their experiences and tips related to making cheesecakes, particularly addressing issues with cracking during baking. Various methods and personal anecdotes are discussed, highlighting different approaches to achieve better results.

Discussion Character

  • Anecdotal
  • Opinion-based
  • Exploratory

Main Points Raised

  • One participant, identifying as a novice baker, shared their experience of making a cheesecake for the first time and expressed concern about it cracking.
  • Another participant suggested using a water bath technique to help prevent cracking, mentioning the use of aluminum foil to wrap the springform pan.
  • A different participant offered a creative solution to disguise cracks by topping the cheesecake with fruits or chocolate.
  • One participant, who frequently makes cheesecakes, emphasized the importance of baking at a lower temperature and using a water bath to avoid cracks.
  • Another user mentioned a product from a craft store that could help achieve even baking, although they could not recall its name.
  • One participant noted their surprise that the official Pampered Chef guidance did not mention the water bath method.
  • Another participant shared a technique involving wet terry cloth strips to help cakes bake more evenly.

Areas of Agreement / Disagreement

Views differ on the best methods to prevent cracking, with some participants advocating for the water bath technique while others suggest alternative solutions. No clear consensus emerges on a single best practice.

Contextual Notes

Participants shared personal experiences and tips based on their own baking practices, with a focus on troubleshooting common issues encountered when making cheesecakes.

Who May Find This Useful

Consultants and home bakers interested in improving their cheesecake-making skills may find the shared experiences and tips beneficial.

KimoMakano
KimoMakano
Gold Member
Messages
226
Hi all,
I got brave last night and decided to try a cheesecake. I have never made one before.
I used the recipe from the Springform pan and followed the directions to a "T".
It seemed to cook okay and looked fine, except,
I took it out at 50 minutes instead of 55 because it looked like it was getting overcooked.
When I took it out it cracked almost 80% of the way across in one direction and almost halfway in another. I was almost devastated. I brought it to my office and everyone loved it.
But, what can I do to avoid the cracking?
I have an oven thermometer so I know it was at 350.
Thanks.
 
One thing that you could try is a water thing (technical term). You wrap the bottom of the springform pan in aluminum foil and then set the whole thing in a shallow pan of water. The moisture helps it to not crack. I can't remember if you have to emerge it or if you just put a pan of water on the shelf below it if that would work too, but I know the emerging thing works.
 
Smear the top of your cracked cheesecake with some strawberries, or cherry pie filling, or blueberry pie filling, or smothered in melted chocolate, and no one will even notice that it is cracked. :chef:
 
I make cheese cakes all the time....

One thing you can do if it cracks is fill your EAD with Nutri Whip and pipe a light coat of it on top and then spinkle nuts or graham crust or our delicious spinkles on it and no one will know it is cracked....

However, I now use the water bath to cook them in so it does not crack. Make sure you cover the pan quite well with aluminum foil to prevent water from getting into the cake...it would be quite a lost financially :-) I usually place aluminum foil going two direction to make sure I get it all. I use my flat roaster to bake it in. I place the springform pan in the roaster and then add boiling water to the bottom of the roaster about an inch high. Make sure it does not get into the cheesecake!!! As soon as you see the cake is set, it can usually come out. Don't over cook it! Good luck!

If you google Martha Stewart cheesecake, you'll be able to see clips of how it is done.
 
Another good tip for cheesecakes is watching the temp. I haven't looked at the recipe that comes w/ the springform pan, but I never bake a cheesecake over 325. I usually do about an hour at 325, then crack the oven door and let the cheesecake stay in the oven another 30 mins or so to start cooling down. Too high a temp will cause it to crack, or a sudden temp change. And I always bake them in a water bath.
We too make cheesecakes all the time, it's our favorite birthday cake, and replaces pumpkin pie for Thanksgiving :)
 
WATER THING.............Michael arts and crafts store sells the things you wrap around cake pand to make them rise evenly on top, not rounded. I forget what they are called but you would find them in the cake deco. isle, They might work.
 
  • Thread starter
  • #7
Thanks for all the ideas. I was wondering about the waterbath thing but figured that PC would mention that. Seems odd they don't.
 
You can also cut strips of terry cloth (an old towel works well) into strips as wide as the pan is tall. Wet the strips and pin them around the pan (a double-thickness is idea, but once around will do) just before putting it in the oven.This also works if you want to make your cakes bake a little more evenly.
 

Frequently Asked Questions

How do I properly care for my Pampered Chef cheesecake pan?

To properly care for your Pampered Chef cheesecake pan, hand wash it with warm, soapy water and a soft sponge. Avoid using abrasive cleaners or scouring pads, as they can scratch the surface. Make sure to dry it thoroughly after washing to prevent any water spots.

Can I use metal utensils on my Pampered Chef cheesecake pan?

It is recommended to use silicone, plastic, or wooden utensils when working with your Pampered Chef cheesecake pan. Metal utensils can scratch the non-stick surface, which may affect the performance and longevity of the pan.

Is it safe to use my cheesecake pan in the oven?

Yes, Pampered Chef cheesecake pans are designed to be oven-safe. However, always check the specific temperature guidelines provided in the use and care instructions to ensure optimal performance and avoid damage.

How do I prevent my cheesecake from sticking to the pan?

To prevent sticking, make sure to thoroughly grease the pan with butter or non-stick cooking spray before pouring in the cheesecake batter. Additionally, lining the bottom with parchment paper can help ensure easy removal after baking.

What should I do if my cheesecake pan gets discolored?

If your cheesecake pan becomes discolored, it is usually a result of high heat or certain ingredients. To clean it, soak the pan in warm, soapy water for a few minutes, then gently scrub with a non-abrasive sponge. Avoid using harsh chemicals or bleach, as they can damage the pan.

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