I think everyone is wrong about how to fix a cracked cheesecake top

My last cheesecake came out with a huge crack right down the middle, which seems to happen to a lot of people. The common fix you see everywhere is to put a pan of water in the oven, but that never worked for me. I tried it three times and still got cracks. I spent about two hours online looking for other answers and found a tip about letting the cake cool in the oven with the door propped open. I did that, but it still cracked after 45 minutes of cooling. The real fix for me was much simpler: I stopped beating the eggs into the batter so hard. I used to mix them in on medium speed with my hand mixer for a full minute. Now I just fold them in gently with a spatula at the end. Has anyone else found that the water bath advice just doesn't work for their oven?

2 comments

2 Comments

baker.ben1mo ago

Wait, you read that article about over mixing the eggs too? I saw a baker say that even a little extra air from beating can make it rise too fast and then fall, causing the crack. So you just fold them in with a spatula now, no mixer at all?

cameron_owens491mo ago

Wait, did your cake crack last time too?