You are wondering how you can manage to make delicious cheesecake without the dreaded cracks? Look no further, below I list twelve tips for perfect cheesecake. The main takeaways are that you bake it in a waterbath even if the recipe doesn’t call for it  (I have a super simple method, see point number 7) and that you are patient when cooling it. Remember: cheesecake hates sudden changes of temperature. This holds true for baking as well as for cooling it off. It all should be done slowly and delicately. The best is if you prepare cheesecake the day before as it gives you time to chill and put in the fridge. After providing my tips for perfect cheesecake, you will find 15 recipes for delicious cheesecakes, including some with German quark, some with sour cream,  heavy cream, etc. I also include the recipe for Japanese cheesecake and the one from Spain.

You see here a simple sour cream cake with cinnamon topping

12 Tips for Cheesecake with no Cracks

#1 All ingredients should be at room temperature

Leave out all ingredients for about an hour for them to be at room temperature. If you are short on time, place eggs and all containers with dairy products in bowls filled with warm water.

#2 For extra creamy cheesecake, beat egg whites separately

If you are on the lookout for extra creamy cheesecake made with a high content of quark, beat the egg whites separately until soft peaks form. This is especially important for German cheesecakes that are made with quark and not cream cheese. If you don’t have the time, replace part (maximum 50%) of the quark with butter, sour cream, and/or heavy cream to increase creaminess. This recipe for creamy cheesecake from Germany contains heavy cream and is my favorite cheesecake from Germany.

Only beat the egg whites until soft peaks form

#3 You need a binder for cheesecake to set properly

Many very old recipes in Germany call for semolina as a binder. More recent recipes call for cornstarch, flour, or vanilla pudding mix. Regardless of which binder it is, be sure to include it for the cheesecake to set properly.  Otherwise chances are high that your cake will crack. If the recipe does not call for any, I recommend adding about 50 grams of one of the above binders or one package of vanilla pudding mix.

#4 Don’t incorporate air into the batter

A cheesecake basically requires the opposite technique to a sponge cake. While the latter wants you to incorporate as much air as possible, cheesecake batter should not have any air added. Try to only whisk ingredients and avoid beating in air. Because once it starts cooling and the air evaporates, chances are that you will get cracks.

#5 Bake your cheesecake in a fully greased springform pan

This may sound simple, but it makes all the difference. First, make sure to bake in a springform pan from which you can release the cheesecake easily. Believe me, it is no fun to somehow get a cake out of a normal pan. I only made that mistake once and will definitely not repeat. Second, be sure to grease the sides of the springform and you may want to line the bottom with parchment paper. Best is to release the cake from the form once it is at least room temperature, better is after it has chilled overnight. It will also be easier to cut into after it has chilled.

#6 A waterbath is the game changer

I know, I know, preparing a waterbath can be tricky, but this will guarantee a cheesecake without any cracks. You want to know why? It’s simple, the waterbath helps to warm the cake slowly and also to cool it off slower. A waterbath means that any changes in temperature are applied slowly. This is perfect for this kind of cake. It will not inflate, but also not deflate, the waterbath is its shield. I recommend using a waterbath even if the recipe does not call for it. This is especially important for cheesecakes without any toppings and with a high amount of cream cheese and/or quark.

#7 Create a waterbath by simply putting the springform pan into a slightly larger cake pan

If you are like me and you hate aluminium foil, this trick is for you. Simply place your springform pan inside a slightly larger cake pan. This larger cake pan will help for nothing to seep through and also makes it so much easier to place inside a casserole or whatever dish you use for the waterbath. However, you need to have a cake pan that is not a springform as otherwise you still may have water coming through. A tart, quiche form or similar may do the job. I happen to have the perfect cake form, but I am sure you will find something.

My trick: place the springform into a slightly larger cake pan and then there is no hassle with aluminum foil, it can go right into the waterbath

#8 At least place a large shallow dish with water on the bottom of the oven

If you find point number 7 too much hassle or don’t have a larger cake pan, at least place a large shallow dish with water on the bottom of the oven. This is not as good as the waterbath as the cake is not as close to the water source, but it is definitely better than nothing. But be sure it is ovensafe.

#9 A cheesecake is typically baked at a lower temperature

Remember, you don’t want cheesecake to inflate and deflate. All is done slowly and thus also at lower temperatures. If no temperature is given, I recommend 160 degrees Celsius. The only exception is the Spanish cheesecake, which is known as “burnt cheesecake”. This means it will have a very brown surface. For that reason it is baked at a higher temperature. Not surprising, cheesecakes need to be baked for 45 minutes to an hour. But it does make sense, the mantra of any good cheesecake is slow and steady, thus pretty long baking times are to be expected.

#10 Normally you want either a pale cheesecake or maximum a golden color

If your cheesecake is getting too dark, place some aluminum foil on top. A waterbath also prevents browning. Below pictured German cheesecake with a high amount of quark (which makes it also brown faster) was baked for 75 (!) minutes. I didn’t put any aluminum foil on top, but baked it in a waterbath.

Slow and steady does pay off, this German cheesecake with quark has the very desired golden color

#11 Don’t bake cheesecake too long, it will get dry

It is a tricky question, when should you take the cheesecake out of the oven? As a rule of thumb, the cake can wiggle a little in the middle, but it should be set around the edges. The cheesecake is done when the top looks dry but the center still wobbles and jiggles like jello. It should not be liquidy at all and create waves. So wobble in the middle is fine, waves not so much. If you are baking a new recipe, check the cake 10 minutes before the suggested baking time for doneness. Remember, cheesecakes don’t like change of temperature, but after 3/4 of the baking time it is safe to check one time. Adjust baking time accordingly.

#12 Be patient when chilling: slowly get to room temperature and then chill in the fridge

This is as important as the waterbath. Many cakes crack after baking because the change of temperature is too sudden. I recommend leaving the cake inside the turned off oven for at least half an hour, ideal is an hour. Bring to counter and let sit for another half hour before removing from waterbath. Be sure it is at room temperature before transferring to the fridge. In my opinion cheesecakes taste best the following day, so chilling in the fridge overnight is ideal.

Bonus tip: serve your cheesecake with a nice topping

Your cheesecake cracked even though you did everything to prevent it? Don’t worry, cracks don’t mean the cake will taste any worse. Just sprinkle with icing sugar, serve with strawberry sauce, rhubarb sauce, caramel or some whipped cream. Or decorate with some fresh fruit. Nobody needs to know that it does have a cracked surface.

Creamy cheesecake with a rhubarb and strawberry sauce

15 Recipes for Cheesecakes

#1 American cheesecake (also featured picture)

 

 

 

 

 

 

 

 

#2 Creamy German cheesecake with pie crust

 

 

 

 

 

 

 

 

#3 German cheesecake with quark

 

 

 

 

 

 

 

 

#4 Cheesecake with apricots and crumbs

 

 

 

 

 

 

 

 

#5 Sour cream cake

 

 

 

 

 

 

 

 

#6 German Eierschecke from Dresden

 

 

 

 

 

 

 

 

#7 Rhubarb strawberry cheesecake with cookie crust

 

 

 

 

 

 

 

 

#8 Cheesecake with apples and caramel

 

 

 

 

 

 

 

 

#9 Spanish cheesecake from San Sebastian

 

 

 

 

 

 

 

 

#10 Japanese cheesecake

 

 

 

 

 

 

 

 

No Bake

#11 Chocolate cheesecake

 

 

 

 

 

 

 

 

#12 Coffee cheesecake

 

 

 

 

 

 

 

#13 Blueberry cheesecake with cookie crust

 

 

 

 

 

 

 

 

#14 Lime cheesecake

 

 

 

 

 

 

 

 

Sheet Cakes

#15 Kiwi chocolate cheesecake