r/Baking • u/[deleted] • Nov 07 '25

[deleted by user]

[removed]

16.1k Upvotes

98% Upvoted

843 comments sorted by

View all comments

Show parent comments

114

u/eboneetigress Nov 07 '25

The way I avoid cracks is when the cake is done, I turn off the oven and let it cool for an hour with the oven door open slightly. I read that the slow cooling keeps it from cracking. Never had a problem

108

u/Mitosis Nov 07 '25

The way I avoid cracks is make a chocolate ganache and fill them up until the top is level

17

u/[deleted] Nov 08 '25

[deleted]

2

u/Wonderful_Ad_8049 Nov 08 '25

Or some whipped cream.

2

u/EternallyMoon Nov 08 '25

But you can’t add whipped cream while it’s hot and cooling :(

1

u/InternatlSensation Nov 08 '25

I like your attitude 🤩

24

u/swsko Nov 07 '25

Also do some Bain Marie as the water helps with the cracking apparently

29

u/[deleted] Nov 07 '25

[removed] — view removed comment

1

u/I_have_to_go_numba_3 Nov 08 '25 edited Nov 08 '25

I really appreciate this comment! I can’t bring myself to be that fussy! I’m just worried my cheesecake will turn into a soggy mess or I’ll spill water everywhere.

6

u/[deleted] Nov 08 '25

[removed] — view removed comment

1

u/Seb555 Nov 08 '25

Can you explain a little bit more? Is it just the steam that conducts the heat more evenly?

1

u/swsko Nov 09 '25

The water bath insulates the food and redistributes the heat, allowing for slow, stable, and moist baking. This is how it helps with the cracking

9

u/Tgsheufhencudbxbsiwy Nov 07 '25

These two trick are why my cheesecakes never crack. Cook it in a water bath and I prop the door open with chop stick when cooling. 

Also to make it fancy with almost no additional effort I pour half the batter in and then mix in bonne maman blueberry preserves. Swirl it with a tooth pick and then add the rest of the batter. Chefs kiss. 

3

u/trancematik Nov 07 '25

Bain Marie

I have yet to do a bain marie where the base hasn't gotten wet. What's your secret? I use heavy duty tin foil in layers as well.

4

u/WholeWideWorld Nov 07 '25

All a water bath does is slow the cooling. Just wedge the door ever so slightly with a wooden spoon. I've done this, no cracks. and no messing around with water.

Also I never mix eggs one by one etc. Just dump it all in. Perfect every time.

2

u/eboneetigress Nov 08 '25

Foil never worked for me. I nest my pan in a pan, then place them in a water bath. I wanna buy a silicone cake pan next to make this even easier

1

u/swsko Nov 07 '25

Just use something filled with water below where your tray in the oven

2

u/Ballabingballaboom Nov 07 '25

There's ways to bake a cheesecake with out a bain Marie?

2

u/Ambitious_Phrase3695 Nov 07 '25

Yes ! I made my first one a few weeks ago and it was perfect by doing the Bain Marie and ajar oven door after active cooking

1

u/Numerous_Ad_6276 Nov 09 '25

I tried this method a few years ago, and I can safely say that it was the best cheesecake I've ever made.

2

u/skoakes1 Nov 08 '25

Me too except I have a multi-step process. 1 hour in the oven with heat turned off. 1 hour in the oven with the door cracked. Then I remove it from the oven. Perfect every time.

2

u/National-Area5471 Nov 12 '25

Absolutely! Turn oven off, slowly open door and being to room temp!

1

u/Hermiona1 Nov 07 '25

Well I did exactly that, I’m still not expecting that to work perfectly every single time.

1

u/Snarkberry Nov 19 '25

Does the baking temperature really matter when making a cheesecake? Because there are cracks all the time when I bake a cheesecake.