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Pampered Chef: Cheesecake - from the Use and Care

  1. KimoMakano

    KimoMakano Member Gold Member

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    0
    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.
     
    Apr 7, 2009
    #1
  2. ChefPaulaB

    ChefPaulaB Veteran Member

    1,386
    1
    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.
     
    Apr 7, 2009
    #2
  3. BadGirl

    BadGirl Member Gold Member

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    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:
     
    Apr 7, 2009
    #3
  4. Chef Gilles

    Chef Gilles Member Gold Member

    326
    7
    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.
     
    Apr 7, 2009
    #4
  5. JMT

    JMT Member

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    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 :)
     
    Apr 7, 2009
    #5
  6. teresah551393

    teresah551393 Member

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    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.
     
  7. KimoMakano

    KimoMakano Member Gold Member

    230
    0
    Thanks for all the ideas. I was wondering about the waterbath thing but figured that PC would mention that. Seems odd they don't.
     
    Apr 7, 2009
    #7
  8. raebates

    raebates Legend Member Staff Member

    18,393
    408
    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.
     
    Apr 7, 2009
    #8
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