It would be easier to answer this question if you could give the recipe you are using. It might be you are beating too much air into it, or that you are using too many eggs or eggs of the wrong size. Most recipes are formulated to use large eggs, not extra large. That little bit extra white can cause big problems. Your batter should be rich, thick and creamy going it, and you shouldn't see a layer of foam on the top. Aside from causing it to rise too high, that can also lead to cracking on cooling and a collapse.
My cheesecakes rise so high that pieces begin to fall off into my water bath during the last 25-30 minutes. This continues to happen after purchasing the largest spring form pan that I can find. What am I doing wrong?
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