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I just found quark in my Whole Foods so I can look for my old German cheesecake recipes. I do remember having large cracks making these 3" deep cakes before not only with quark, but also ricotta and cream cheese. What are the sure ways to avoid this problem in the first place? Usually I camoflage the cracks with a fruit preserve or cream topping. Thanks.

asked by Sagegreen about 6 years ago
5 answers 6911 views
C7510721 e177 481e 8125 7c4d04f5c4e8  canposter
added about 6 years ago

Cook the cheesecake in a bain marie. The water bath helps increase the humidity in the oven and keeps the cheesecake moist while baking...which prevents the cracking.

You don't need anything fancy. Just place your cake in a roasting pan and fill with about an half inch of water. Depending on the diameter of the cake you're making, you may have to add a bit of water.

Good luck!

B3038408 42c1 4c18 b002 8441bee13ed3  new years kitchen hlc only
AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

added about 6 years ago

Great info, Christina!! Thanks for posting this response. ;o)

D6706402 eb96 499d a671 b2e90db25df9  bike2
added about 6 years ago

Thanks for such a quick and great response!

73cd846c b69c 41fe 8f8b 7a3aa8dd3b93  desert
added about 6 years ago

If you havn't started yet, the bain marie-along with starting your temp low, then go a bit higher, then the last 20min go to your high number. I think it's something like 240F, then 300F then 350F.
This help with minamizing shrinkage of the product, or so I've been told. I was told this by a very talented baker and it worked for me but it's been awhile. Food for thought.

22b9ddc9 fc61 48a3 949e dee341974288  liz and dad
added about 6 years ago

Yes, go with the water bath. Also, wrap the bottom of your springform pan with foil before pouring the water in, just in case the seal is not tight.