Cheesecake HELP!!!

[HeatherJay]

So I made my first attempt at real cheesecake this weekend. It was really yummy, but not so pretty to look at. The picture for the recipe I used was pretty and white. Mine was more yellowish (from the eggs, I think). Also, I had some cracking on top as it was cooling. I'm guessing that I beat it too much and there was too much air inside??

So, my questions...would it work if I used egg whites instead of whole eggs? I was thinking that maybe it would stay pretty and white if I took out the yolks, but I don't know if it would set up properly.

And any tips to prevent the cracking?

Thanks.

Love, Heather

 

[_Orion]

One suggestion...

Cook the cheescake in a water bath (bain marie)...

What was the recipe? I personally would't omit the egg yolks...they add richness IMO.

 

[HeatherJay]

I did put a casserole dish full of water down on the bottom oven rack...would that serve the same purpose? I'm using a springform pan, BTW. Here's my recipe :

1 cup graham cracker crumbs
3 Tbsp sugar
3 Tbsp butter or margarine
5 pkg Philly cream cheese, softened
1 cup sugar
3 Tbsp flour
1 Tbsp vanilla
1 cup sour cream
4 eggs

Preheat oven to 325. Combine crumbs, 3 Tbsp sugar and butter. Press into bottom of 9 inch pan. Bake for 10 minutes.

Mix cream cheese, 1 cup sugar, flour, and vanilla with electric mixer on medium speed until well blended. Add sour cream, mix well. Add eggs, one at a time, mixing on low speed after each egg just until blended. Pour over crust.

Bake for 1 hour 10 minutes or until center is almost set. Loosen cake from the sides of the pan. Refrigerate 4 hrs or overnight.


One other thing to note...as I pulled it out of the oven, it had risen quite a bit. But as it cooled it fell back down. Is that supposed to happen??

Thanks for your help.

Love, Heather

 

[knightlight72]

Hi heather jay
It will rise, and it will fall. The reason it cracked was one of two reasons, you over cooked it, or you let it cool too quickly. I'm betting both happened. It very tough to tell, but when you have cooked a few more you will learn the right texture when it's done. It should jiggle slightly, an almost look not done, but it is done baking. Second, when allowing to cool, leave it in oven with the door propped open with a big wooden spoon. Just a couple inches open. Not all the way. It allows the heat to disapate slowly, and you'll leave it to cool in the oven for an hour before you take it out and put it on counter. Do not place in fridge until room temperature. This could take a few more hours yet. It takes some practice before you'll be sure of the texture. But until then, when it cracks, just put some kkind of topping on, like Raspberry coulis.

 

[_Orion]

I did put a casserole dish full of water down on the bottom oven rack...would that serve the same purpose? I'm using a springform pan, BTW. Here's my recipe :

1 cup graham cracker crumbs
3 Tbsp sugar
3 Tbsp butter or margarine
5 pkg Philly cream cheese, softened
1 cup sugar
3 Tbsp flour
1 Tbsp vanilla
1 cup sour cream
4 eggs

Preheat oven to 325. Combine crumbs, 3 Tbsp sugar and butter. Press into bottom of 9 inch pan. Bake for 10 minutes.

Mix cream cheese, 1 cup sugar, flour, and vanilla with electric mixer on medium speed until well blended. Add sour cream, mix well. Add eggs, one at a time, mixing on low speed after each egg just until blended. Pour over crust.

Bake for 1 hour 10 minutes or until center is almost set. Loosen cake from the sides of the pan. Refrigerate 4 hrs or overnight.


One other thing to note...as I pulled it out of the oven, it had risen quite a bit. But as it cooled it fell back down. Is that supposed to happen??

Thanks for your help.

Love, Heather

The dish full of water in the bottom of the oven is a great idea when making bread...it creates a humid oven which give you crispy bread.

I'm talking about filling a Roast Pan or other large pan with water and placing your cheesecake *inside* of that. The water should go up about half way your cheesecake pan. This will cook your dish evenly and gently. I do it all the time for creme brulee and cheesecake. I might have gotten my term wrong...I forget....Bain Marie might be a double boiler on the stove top. The point is to cook slowly.

Couple of pics....hopefully will show up...

For Creme Brulee...

Here's a water bath for a cheescake

Knights suggestion about a slow cool with an open oven door is also a great tip... Remember, it's going to continue to cook for a bit when you remove the heat. Always allow for that.

 

[HeatherJay]

I think I did probably cook it for too long...even though I did cook it at a lower temp (300 instead of 325...I used a dark pan). I will definitely try the water bath next time. Is that foil it's wrapped in in that pic? To keep the water out of the pan, I'm assuming? And I'll try the pan of water in the bottom of the stove next time I'm baking bread.

Wow. all my cheesecake advice came from men. What lucky and well fed wives you boys must have!

Thanks so much.

Love, Heather

 

[thisistheonlynamenottaken]

This isn't passion, I'm just using her screen name. This is chocolateisgood.

Do not put your cheesecake in a waterbath if you are using a springform pan!!!!! It will soak your cheesecake. Also, do not omit the egg yolks, they are vital, and the cheesecake won't come out properly. I have an awesome recipe for Chocolate chip cheescake if anyone wants it. Let me know.

 

[HeatherJay]

Do not put your cheesecake in a waterbath if you are using a springform pan!!!!! It will soak your cheesecake. Also, do not omit the egg yolks, they are vital, and the cheesecake won't come out properly.

I wondered about that, too, but that's the reason for the aluminum foil around the pan. You can see it in one of the pictures posted. Thanks, though, and please post your recipe. Who doesn't love cheesecake??

 

[jenptcfan]

I've never made a cheesecake that has to be put in the oven. My aunt's cheesecake recipe is no bake, but it seems so complicated that I always feel like I need an extra set of hands to make it.

That one is so nit-picky that even the bowls that will be used for mixing the ingredients have to be chilled in the refrigerator or else the texture of the cheesecake will be off.

I don't know if that applies to this kind of cheesecake though.

 

[loribabble]

When I first started making cheesecakes I had the same problem - but I found a website with a bunch of "hints" - don't remember the site now... but they also stated to have water in the oven. I put a large 9x13 pan filled with water on a rack directly below.

They also said to use ONLY philly cream cheese - and not the low fat stuff -

and also 1/2 tsp of cream of tartar for every 8 oz of cream cheese (I may be wrong on the exact amts of this - but I will try to look it up) - anyway it worked like a charm! Perfect cheesecakes everytime!