As of: February 22, 2024, 4:45 p.m
By: David Holzner
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Cheesecake not only tastes good, it also looks beautiful.
However, cracks often occur during baking.
What hobby bakers should consider.
Whether as a dessert, with coffee or as a sweet snack in between.
A cheesecake always works.
It impresses with its creamy cream filling and fluffy consistency.
It's not for nothing that the classic is one of the most popular types of cake in this country.
Hardly any recipe is the same.
With or without a base, with berries or fruits, baked cake like grandma's or as a cheesecake from the fridge.
Countless cheesecake variations can be found online and in baking books.
A cheesecake recipe is not difficult.
Nevertheless, there are a few things you need to keep in mind to ensure that it turns out perfectly.
Baking cheesecake: How to avoid cracks in the surface
To avoid cracks in the surface, the cheesecake should not be baked too hot.
(Symbolic image) © Zoonar/IMAGO
When baking a cheesecake, you can make a few mistakes.
Everything still looks good in the oven behind the glass.
However, when you take the cake out of the oven, cracks appear across the surface.
This doesn't affect the taste, but it doesn't look nice either.
To avoid this problem, remove the cake from the oven about halfway through the baking time.
Then, using an oiled knife, cut the skin from the surface and return the cheesecake to the oven for the remaining baking time.
Now the cake should be able to bake further up without cracks.
Freund.de
also recommends not opening the oven door too quickly.
The sudden temperature difference is said to be a reason for cracks on the surface.
As a precaution, open the oven door just a crack so that the heat can escape and the cake cools down slowly.
Why is the cheesecake actually called that?
The basic ingredient of cheesecake is quark.
Quark belongs to the cream cheese group.
The cake's shape also reminds us of a loaf of cheese.
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The Perfect Cheesecake: Avoid These Mistakes
A good recipe depends on its ingredients.
To make the cheesecake nice and fluffy, the egg whites should be whipped until stiff.
But be careful: To prevent a cheesecake from cracking, you should also pay attention to the consistency of the protein.
Egg whites that are beaten too stiff can also cause cracks in the surface.
Oetker.de
also recommends
not baking too hot.
Top/bottom heat at a maximum of 180 °C or 160 °C circulating air is optimal.
The heat should remain even and frequent opening of the oven should be avoided.
The general rule applies: low temperatures and longer baking times lead to fewer cracks.
If the cheesecake becomes too brown, cover it with baking paper or aluminum foil towards the end of the baking time.
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If you like the filling to be a little more compact, you can also stir in whole eggs, according to
Oetker.de
.
Tip: For a golden crust, brush the cake with sweetened milk about ten minutes before the end of the baking time.
If there is any cake left over, it should be stored at room temperature and consumed as soon as possible.
Storing it in the refrigerator is less recommended as the low temperature causes it to lose its loose and fluffy character.