How To Prevent Cheesecake Cracks


Questions and Answers – How To Prevent Cheesecake Cracks




My cheesecakes always crack on top when baking in the oven.  I have tried setting a pan of water on the lower rack in the oven during baking.  What can I do?



Please read my web page on making Perfect Cheesecakes.

Sometimes, for no apparent reason, the cheesecake forms a crack.  Depending on the type of cheesecake, just cover the crack with some sour cream or whipping cream.  No one will know the difference, as they will not see the crack!



How To Prevent Cheesecake Cracks

When the internal temperature of a cheesecake rises beyond 160 degrees F. while baking, it will always crack.

To prevent this from happening, use an instant-read thermometer to test its doneness.  Take it out of the oven when the cheesecake reaches 150 degrees F. at the center to avoid over baking.

Thermapen ThermometerThis is the type of cooking and meat thermometer that I prefer and use in my cooking.  I get many readers asking what cooking/meat thermometer that I prefer and use in my cooking and baking.  I, personally, use the Thermapen Thermometer shown in the photo on the right.  Originally designed for professional users, the Super-Fast Thermapen Thermometer is used by chefs all over the world.  To learn more about this excellent thermometer and to also purchase one (if you desire), just click on the underlined:  Thermapen Thermometer.


A wonderful looking cheesecake (with no cracks), can crack as it sits on the cooling rack because the cake shrank during cooling and clung to the sides of the springform pan.  To avoid this from happening, cool the cheesecake for only a few minutes, and then, using a paring knife, free it from the sides of the pan before allowing it to cool completely.


Check out all of Linda’s tips and hints on baking cheesecakes:

Cheesecake Recipes

Baking A Perfect Cheesecake

Baking Cheesecakes Ahead Of Time

Cutting Cheesecake

How To Freeze Cheesecakes

Traveling with Cheesecakes

Springform Pans



Cheesecake    Cheesecake Hints & Tips   

Comments and Reviews

2 Responses to “How To Prevent Cheesecake Cracks”

  1. Douglas

    I used to have cracks in my cheesecakes(best you will ever eat). I then realized what i was doing wrong. First I use HEAVY DUTY aluminium foil to wrap bottom and sides of springform pan. After baking, I leave the cheesecake in the oven to slowly cool. I used to treat it like a regular cake and remove it immediatelyy from oven. This caused cooling too fast causing cracks. The last several times, I have let it cool slowly in the oven there are no cracks. I also think the water bath method helps slowing cooking.

  2. rachel frampton

    I am craving for cheesecake right now, maybe I’d try to make some for myself. Cheesecake is prone to cracks, that’s why I’m glad that you shared this; I’ll make sure to use an instant-read thermometer to test the doneness of the said cake. Maybe, it’ll be best if I’ll just look for a restaurant or cafe that serves the best homemade cheesecake.


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