Cheesecake Baking Tips

Never go above or below the recipes recommended cooking temperature.  If the temperature is too high or if you cook too long, you’ll over cook and get a crusty topping--which also leads to cracking-- as oppose to a nice creamy one with a slightly brown appearance.

Springform pans are the perfect pan for baking cheesecakes.  With a release clamp on the side, the cheesecake can be lifted out without cracking or crumbling.  I also recommend wrapping the bottom with aluminum foil before any baking.  The butter from your crust may start to leak slightly even when using a small amount.  Before taking the cheesecake out, it best to loosen the side of the pan with a spatula.  Also the non-stick coatings makes clean ups a breeze.

Adding 1 to 2 tablespoons of cornstarch into the mix is also a great idea to help prevent cracking.  Cornstarch is also coagulant.  That is a substance that causes a liquid to change into a thickened mass.  This is why Junior's and many other high-end cheesecake makers use it in their cheesecake recipes.

If your cheesecake still cracks, you may have over or under baked your cake which probably has to do with the oven's temperature.  I've used both gas and electric ovens and each baked differently.  So 350°F on one oven may not be 350°F on another.  The best way to determine if you're at the right temperature is to use an oven thermometer.  Not only will it show you the actual temperature of the oven, you'll be able to bake cheesecakes and other baked goods with more consistency.  If the cheesecake still cracks, turn the recommended baking temperature down 25 to 50 degrees.