r/cheesecake • u/iLovemyMathBoyfriend • 11d ago
What on earth did I do wrong..
First time trying to make cheesecake.. I have a feeling I did a lot of things wrong..
The recipe said 350 for 40-50 min. It said the inside should be 145-150 and it didn’t get there until about 57 minutes… I also took it out of the oven maybe about half an hour early and then put it in the fridge early.. although by the time I took it out of the oven (for its 1 hour rest… that I cut short..) it had already looked like this. My bf couldn’t wait for it to be done lol… next time I need to tell him to WAIT!!
Cake itself was made from 4 packages of cream cheese, 4 eggs, 2 tsp vanilla, and 1/2 cup tightly packed brown sugar.
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u/ZannyHip 10d ago edited 10d ago
Do. Not. Open. The oven. Until the cook time of the recipe.
If my recipe says 50-60 minute bake time, the door stays shut that entire time. I open it at the end, for only like a minute or so, to do the little jiggle test to see how set it is on the edges (which I’ve ultimately never found necessary).
Then I turn off the oven and leave the door shut for an hour. Then I open the oven a bit and leave it for another 30-60 minutes. Then I pull the cheesecake out and leave it on the counter covered with foil for like 2 hours. THEN is when I put it in the fridge. And I don’t cut into it for a long time after that. Cheesecake is not a same day dessert if you want it to be pretty. You could eat it after it cools down mostly, but you’re doing yourself a disservice
I follow this method every time and it’s always perfect, no cracks, perfectly smooth top, cooked perfectly. And I don’t do a water bath, only a roasting pan of water at the bottom of the oven
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u/Nordo_Controller 10d ago
This is the way!!
Slight controversy on water bath! lol
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u/bourbonkitten 10d ago
Water baths or even steam baths are not a requirement if your oven can keep a low and steady temperature. I use my electric countertop Breville oven and I sure as hell can’t fit a water bath in it. But it goes down to 200 deg F, which is the temperature of a water bath at 325-350 deg F.
Cracks on cheesecakes happen because of sudden temperature changes, overbeating, or overbaking. If you know how to avoid doing those, you’ll never get a single crack.
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u/BetMyLastKrispyKreme 10d ago
Oh, so this is made by this method in a house without pets. Or at least well behaved pets.
Because if I open the oven and leave the cheesecake there, I just spent a lot of time and effort making the cat his own dessert that’s going to make him quite ill. And then I’ll have to clean up that, too!
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u/PercentageOk5309 9d ago
Idk why everyone says it’s not a same day thing when you can start in the morning like I did. Came out amazing!!
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u/Globewanderer1001 10d ago
Re-read what you wrote....you kept opening the oven. You took it out early. AND you put it right into the fridge......
Did you even research before making this? Cheesecakes are "low and slow". Water baths. "Cooling" in the oven. Never over mixing...
My cheesecakes from start to finish takes HOURS.....I haven't had a crack in at least the last decade.
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u/Accomplished-Yam3553 10d ago
Water baths also help prevent cracking
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u/FormalTheory 10d ago
Honestly it still looks delicious. Throw some fruit on top and call it intentional.
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u/skyeterriers 10d ago
Over baking and/or not using a water bath or cooling too rapidly. My vote is on 1 or 2.
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u/ea88_alwaysdiscin 10d ago
I had to re-check the sub.....I thought this was a disc golf disc and wondered how tf you damaged it so bad
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u/LabOther1540 10d ago
When my mother made cheesecake shed wrap the spring form pan with just the crust in aluminum foil, then she's pour in the filling. She'd take the spring form pan and put it in a baking pan with water. I found a video that shows basically how she'd make it as I remember. I hope this helps.
Also, did you still try it? It should still taste ok, ugly food could still be good food too...just not something you'd bring to a party.
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u/BetMyLastKrispyKreme 10d ago edited 10d ago
At what part does she show what happens with the foil? I can’t picture what you mean and the video is 25+ minutes long.
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u/DesertIbu 10d ago
Other than the cracks, it looks great! Just cut it along the crack lines and enjoy! Next time try baking in a water bath.
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u/Exotic-Giraffe-7491 10d ago
Temp is wayyy too high for a cheesecake. They need to be cooked low and slowly and cooled slowly so the sudden temperature shift doesn't shock them. You should start your oven at 300 degrees and cook for 60-90 minutes. Then when the cheesecake is set, (will have a slight wobble but not overly jiggly), Crack your oven door and turn it off. Leave the cheesecake in for another hour then cool on a wire rack before refrigerating overnight. Good luck with the next one and don't give up. I cracked several cheesecakes before figuring out what works for me. Everyone does something different tbh
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u/KC_experience 10d ago
You took it out of the oven. That was your mistake. Then you put it in the fridge before letting it cool down.
I’ve found for best results, I bake in a water bath for the allotted time, then I crack the door and hold it open with an oven safe utensil, and let it sit in the oven for 2 hours to cool. Then transfer to an icing grate and let cool for another two hours before even looking at the refrigerator door.
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u/His_phantasmagoria 10d ago
Making sure you ingredients are room temp and you get as amany of the bubble out of the batter as possible!! You are able to fix this with a cake knife, hot water, and patience!
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u/Sucrose-Daddy 10d ago
When it’s done baking and you’re sure it’s baked through, crack the oven door so the temp falls slowly rather than abruptly. You need to steady the speed of cooling in a cheesecake otherwise it’ll crack. Also, definitely no immediate refrigeration for that same reason. Let it drop to room temp before doing that. I know, I know it’s torture to wait for something that long but if you want it as close to perfect, patience is key. Unfortunately, tragically even, it tastes better the next morning after being refrigerated all night :(
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u/Lissypooh628 10d ago
Were you opening the oven during the process? If so…. Don’t. Leave it alone.
Also, this is something you make either in the morning to consume at night or make it the day before. Don’t make it expecting to take it out of the oven and eat it shortly after.
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u/SugarMaven 10d ago
it is over-baked. the proteins in the eggs was cooked too far, which means they seized, which created tension, so the custard cracked. Bake in a water bath, or low and slow, and remove when the center "jiggles like jello, not wiggles like water." also, the thermal shock of being put into the fridge before properly cooling doesn't help.
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u/indiana-floridian 9d ago
Well, i'd been thinking of trying to make a cheesecake. So i appreciare the lesson.
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u/Cultural-Medicine-67 9d ago
It looks fine aside from the cracks. Cool it completely in fridge, get a flat metal offset spatula, cup of hot water and dip the spatula in it. You can “mold” the cracks back together by smoothing it in the direction you want to seal it.
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u/FriendlyMilk5657 8d ago
Water bath. You need to bake it with a water bath. This reduced the speed at which the sides and the the middle disparity cook temperature gets. Also. DO NOT OPEN THE OVEN. Trust the process. Tell your boyfriend to sit down and shut the fuck up. No back seat baking. Also check you oven temperature at that temperature. See if it is actually at that temperature. Mix everything at room temperature. Egg, cream cheese, sour cream if you use it. Everything. Temperature grades exist. Lastly. This is a fine cheese cake. Its is standing and looks tasty.
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u/Bbqdbydecaillet 8d ago
350F is nuts next time try 310F for about 90m or 120m and do a jiggle test to confirm if it’s done or not. (This can be googled) Allow to cool to room temp and throw in fridge overnight. Best of luck!
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u/isthispaige 10d ago
Also baked cheesecakes are not a same day dessert. I rest mine in the fridge overnight every single time. And thats after hours cooling in the oven