Comments on: How to: prevent cracks and other cheesecake problems http://foodpluspolitics.com/2009/03/03/how-to-prevent-cracks-and-other-cheesecake-problems/ Recipes from scratch and a lot of chatter about food ( plus a little about politics ) Fri, 26 Feb 2010 00:15:43 -0500 http://wordpress.org/?v=2.8.6 hourly 1 By: ellaella http://foodpluspolitics.com/2009/03/03/how-to-prevent-cracks-and-other-cheesecake-problems/#comment-6575 ellaella Sat, 19 Sep 2009 07:14:54 +0000 http://foodpluspolitics.com/?p=2038#comment-6575 Hi, Dave -- That's a new one on me. You say the texture is fine, but the overall texture of the cake isn't or it would be slicing without issues. I don't use a warm knife (and I let it come to room temp before slicing) but I can't imagine that being a factor at all. Something is going wrong, and the cracks are a sign of that. How do you mix/beat the cheesecake? What does it look like when you take it out of the oven? Next time you make one I'd love to see photos if you can upload them somewhere. If you have a moment, I'd also like to see the ingredient list. Keep in mind, though, that a moving van will be here in less than a week and I'm only half packed, so my blog-related time amounts to stolen moments right now. Thanks very much for that question. Hi, Dave — That’s a new one on me. You say the texture is fine, but the overall texture of the cake isn’t or it would be slicing without issues. I don’t use a warm knife (and I let it come to room temp before slicing) but I can’t imagine that being a factor at all. Something is going wrong, and the cracks are a sign of that. How do you mix/beat the cheesecake? What does it look like when you take it out of the oven?

Next time you make one I’d love to see photos if you can upload them somewhere. If you have a moment, I’d also like to see the ingredient list. Keep in mind, though, that a moving van will be here in less than a week and I’m only half packed, so my blog-related time amounts to stolen moments right now.

Thanks very much for that question.

]]> By: FoodSnob http://foodpluspolitics.com/2009/03/03/how-to-prevent-cracks-and-other-cheesecake-problems/#comment-6570 FoodSnob Sat, 19 Sep 2009 00:52:24 +0000 http://foodpluspolitics.com/?p=2038#comment-6570 I have a question not on cracking, as is what I find my cheesecake issues are (I don' t mind a crack...it shows character...and after all, its about the flavor right?)...anyway... My question/problem is that I can't get my cheesecakes to slice/cut properly without falling apart...I've tried thoroughly chilling in the refrigerator overnight, as well as using a warm knife... Is this a result of overmixing/beating (I read the comment about upper body strength and using a wooden spoon)...or have I over-cooked it?... The taste and texture are fine, I just can't seem to get a nice slice... Thanks! Dave I have a question not on cracking, as is what I find my cheesecake issues are (I don’ t mind a crack…it shows character…and after all, its about the flavor right?)…anyway…

My question/problem is that I can’t get my cheesecakes to slice/cut properly without falling apart…I’ve tried thoroughly chilling in the refrigerator overnight, as well as using a warm knife…

Is this a result of overmixing/beating (I read the comment about upper body strength and using a wooden spoon)…or have I over-cooked it?…

The taste and texture are fine, I just can’t seem to get a nice slice…

Thanks!

Dave

]]> By: chocolate crumb crust http://foodpluspolitics.com/2009/03/03/how-to-prevent-cracks-and-other-cheesecake-problems/#comment-5816 chocolate crumb crust Thu, 16 Jul 2009 19:38:08 +0000 http://foodpluspolitics.com/?p=2038#comment-5816 [...] that means you baked it a little too long Here is a site on cheesecake tips Prevent, avoid cracks and other cheesecake problems | From Scratch and another one [...] [...] that means you baked it a little too long Here is a site on cheesecake tips Prevent, avoid cracks and other cheesecake problems | From Scratch and another one [...]

]]> By: ellaella http://foodpluspolitics.com/2009/03/03/how-to-prevent-cracks-and-other-cheesecake-problems/#comment-5196 ellaella Wed, 15 Apr 2009 02:50:07 +0000 http://foodpluspolitics.com/?p=2038#comment-5196 Hi, Carolyn and welcome. Well, I'll tell you. Most cheeses don't freeze well, especially soft cheeses. Cream cheese becomes grainy when frozen and really should not be frozen, but if you have to, whip it and use it in things like dips. I can't say for certain it contributed to the cracking, but it didn't do you any favors. Thanks for asking! Hi, Carolyn and welcome. Well, I’ll tell you. Most cheeses don’t freeze well, especially soft cheeses. Cream cheese becomes grainy when frozen and really should not be frozen, but if you have to, whip it and use it in things like dips.

I can’t say for certain it contributed to the cracking, but it didn’t do you any favors. Thanks for asking!

]]> By: Carolyn http://foodpluspolitics.com/2009/03/03/how-to-prevent-cracks-and-other-cheesecake-problems/#comment-5194 Carolyn Wed, 15 Apr 2009 01:03:38 +0000 http://foodpluspolitics.com/?p=2038#comment-5194 Hey I was wondering, if we froze the cream cheese and then thawed it out (completely, it was soft but it was still cold) Would the freezing of the cream cheese make it more susceptible to cracking? I made a big NY Style cheesecake. Same recipe that I used last time, but this time it cracked badly. PS thanks for the tips! Hey I was wondering, if we froze the cream cheese and then thawed it out (completely, it was soft but it was still cold) Would the freezing of the cream cheese make it more susceptible to cracking? I made a big NY Style cheesecake. Same recipe that I used last time, but this time it cracked badly.
PS thanks for the tips!

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