Another good tip is to drop the pan about 20-30 times from about 1" away on the counter to get any air within to also prevent cracking. Learned this about 4 years ago while making cheesecakes. Also never liked water baths up until i bought some rubber insulated pan covers that fit over your springform pans....gamechanger. Love your work!
I made this tonight and watched video twice to write down ingredients to be exact did the water pan underneath but it cracked. I know when I took it out of oven I forgot to spring the pan (you didn't show that step wondering if that correct) but the cheesecake was already cracked. Any ideas what went wrong?
Hi Madeline! Cheesecakes can be very finicky. Even when I feel like I have done everything perfectly, I still occasionally get a crack in it. Some tips that may be useful.....Bake it at 325°. If you don't have one, it's a good idea to get an oven thermometer to be sure your oven temp is accurate. If it's too hot that can cause cracks. Do not over mix your cheesecake batter. This can incorporate too much air, and your cheesecake will rise too much and crack. I always let mine cool in the oven with the door cracked open, so that it will cool down slowly. A sudden temperature change can also cause cracks. You should also let it cool completely before springing the pan, as I did in the video. Once it is completely cool I run a knife around the edges to make sure it is released from the sides, then spring the pan open. I hope this helps. Happy baking! 😊
Another good tip is to drop the pan about 20-30 times from about 1" away on the counter to get any air within to also prevent cracking. Learned this about 4 years ago while making cheesecakes. Also never liked water baths up until i bought some rubber insulated pan covers that fit over your springform pans....gamechanger. Love your work!
Ok I’m convinced to buy a spring form pan!
I have 5 of them! 😁 They actually come in handy for many things.
What's size is the baking pan.
Hi, this is a 10in pan.
I made this tonight and watched video twice to write down ingredients to be exact did the water pan underneath but it cracked. I know when I took it out of oven I forgot to spring the pan (you didn't show that step wondering if that correct) but the cheesecake was already cracked. Any ideas what went wrong?
Hi Madeline! Cheesecakes can be very finicky. Even when I feel like I have done everything perfectly, I still occasionally get a crack in it. Some tips that may be useful.....Bake it at 325°. If you don't have one, it's a good idea to get an oven thermometer to be sure your oven temp is accurate. If it's too hot that can cause cracks. Do not over mix your cheesecake batter. This can incorporate too much air, and your cheesecake will rise too much and crack. I always let mine cool in the oven with the door cracked open, so that it will cool down slowly. A sudden temperature change can also cause cracks. You should also let it cool completely before springing the pan, as I did in the video. Once it is completely cool I run a knife around the edges to make sure it is released from the sides, then spring the pan open. I hope this helps. Happy baking! 😊
@@ChellsSugarRush it was delicious even with cracks. Thank you for the suggestions.