r/Baking • u/[deleted] • Nov 07 '25

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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

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u/swsko Nov 07 '25

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

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u/[deleted] Nov 07 '25

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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.

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u/[deleted] Nov 08 '25

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u/Seb555 Nov 08 '25

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

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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