Don’t Crack Your Baked Cheesecake

Don't Crack your Baked Cheesecake. Follow few tips


Baking a great cheesecake to often turns into a nightmare as you spend your time preparing it and it turns too dry, it cracks or changes color and texture while baking. There are few ways you can avoid this problems when baking your favorite cheesecake next time.

Most of the tips we are going to share with you can apply to all cheesecake recipe even if you change the ingredients in it.

What we actually mean with cheesecake?

Vegan Cheesecake can be made with Vegan Cheese or with some substitute like tofu and fruit or vegetables. Technically a cheesecake is not properly a baked Cake, it is a pie or a custard (does it makes any difference to the taste, how we call it?). We have a crumbly base and on top sit our creamy-rich in texture baked filling.

The First tip we want to share with you is that ,considering the component of this Dessert, you may need to prebake the bottom alone first, for few minutes, if your cheesecake filling is more liquid ( soggy bottom is a No-No in this dessert).

A successful  way to bake this dessert is to bake it in a water bath. Baking with a water bath means baking your cheesecake within a larger, shallow pan pre-filled with hot water. In this method of baking, the water bath gently cooks the cheesecake at a lower temperature and rate, protecting it. The water bath method bakes the cake very gently, so it won’t darken, curdle, or crack.

if you have any Pumpkin cheesecake  recipe watch the video and keep reading to see if you are doing everything right. More tips underneath the video. 

  • If you are short of time and you have some ginger biscuits, or other that you fancy, you can simply use those as the base of your cheesecake. Melt some butter and add it to the crushed biscuits and cover the bottom of your pan before pouring the cheesecake filling. In the video we made a sugar free biscuit base with dates and almond. For this reason, we had to prebake the bottom before adding the cheesecake filling and bake everything together in the oven a second time. 
  • The Filling, depending on what you choose as main ingredient, should be dense but still pourable and consistent (one exception is the light and airy Japanese Cheesecake, which is clearly like eating a Cloud)
  • To set the vegan cheesecake you can use tofu, agar-agar and xanthan gum (we called it cheesecake for the texture and the feeling in your mouth even though our has no vegan cheese in it). 
    For the best result if your recipe contains agar-agar and xanthan gum, make sure you add them in the food processor. Your batter should have a fluid consistency, for the powders to bloom and absorb properly. Once you add xanthan gum keep working with the food processor and don’t let the batter rest before you poor it and bake it in the oven. 
  • To prevent from cracking the surface you need to bake your cheesecake on the lower rack of the oven, use a water bath and avoid any sudden oven temperature change. 
  • The oven temperature will depends on what your filling is, but as general rule 170-150°C, you want to bake the cheesecake until it looks more firm, the outer ring of the cake is slightly puffed and firm, but the center will jiggle as a whole and will look softer. 
    Once the cheesecake looks baked and lightly golden-brown switch the oven off and leave it, for an extra hour or two, in the oven to cool. We prefer to bake it in a static oven, as we had few attempts with both settings. The convection oven baking (fan on) was harder to control and in our experience tended to crack the top more if you don’t have a humidity-valve control. 

If like us for your cheesecake you are using Pumpkin or Squash:

  • Remember to cook your half pumpkin/squash face down to don’t burn it and have it nice and completely baked. Put the pumpkin in the oven for 45-min to 1 hour at 150 ºC or until you will be able to poke the skin with a fork with no effort as shown in the video. 
  • Don’t waste the seeds from the pumpkin/squash, once washed and cleaned they can be toasted in the oven and opened. You can use the seeds to decorate your dessert, add them to your salad or as a high protein snack. 
  • For some combination suggestions, we love to combine the pumpkin with some orange zest, lemon juice, cinnamon, ground nutmeg, salt and sugar to make this dessert, but the combinations are endless so just have a try with the flavors you prefer. 
  • Whipping cream is a must for topping this dessert, add pumpkin seeds and maple syrup just before serving and enjoy it.
Hope we gave you something new and more in depth knowledge on this Dessert.

Let’s change the world today one dessert at the time.

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