Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Community Forums / Cooking Q & A / Cheesecake cooking temps
    Lost? Site Map

    Cheesecake cooking temps

    Lisa Pizza
    Thu May 30, 2002 5:11 pm Groupie
    Hey all-

    I have Debbie Fields cook book and she swears by cooking cheesecakes at no higher than 300 degrees F. Often, she even cooks at 300 for one hour, then down to 275 for another hour.

    There's a recipe I want to make, that calls for cooking temp of 375 for 45-55 minutes.

    Thu May 30, 2002 5:38 pm Groupie
    Mine always crack so I am interested in the answer to this one too.
    Thu May 30, 2002 5:43 pm Groupie
    Here is some info on cracking cheesecakes:

    PREVENTING SURFACE CRACKS: The most common complaint is cracking that develops through the middle of the cheesecake during or after baking. To prevent surface cracking:

    Bake the cheesecake in a water bath to keep the oven moisture high and the heat gentle. (A water bath is using a larger pan containing water in which to place the smaller cheesecake baking pan.)

    Don't overbake the cheesecake. When perfectly done, there will still be a two to three-inch wobbly spot in the middle of the cheesecake; the texture will smooth out as it cools.

    Cheesecake will shrink as it cools. Generously greasing the sides of the baking pan before pouring in batter will allow the cake to pull away from the pan as it cools and shrinks instead of pulling apart from the middle.

    Cheesecakes have a tendency to crack, but they don't have to. This favorite American dessert can have a cracked surface for a number of reasons. One cause is air trapped inside the batter - a result of over-mixing. Once in the oven, the air bubble expands and wants to escape from the cake. As it finds its way out of the top of the cake, it creates a crack or crevice in the cake's surface. Another cause of a cracked surface is a drastic temperature change.

    How to avoid cracks then? Be sure to mix your cheesecake batter well, eliminating all possible lumps in the cream cheese BEFORE you add the eggs. It is the eggs that will hold air in the batter, so add them last, and mix as little as possible once they are in the mix.

    Also, be sure to cook your cheesecake gently. Use a water bath - wrap the bottom of your springform pan in aluminum foil and place it in a larger pan with water in it, just halfway up the outside of the springform pan. This will allow the cheesecake to cook more slowly and evenly.

    Finally, cook your cheesecake slowly - at 325 F. After about 45 minutes, turn your oven off and leave the cheesecake inside the turned off oven for another hour. Cool at room temperature with a plate or cookie sheet inverted over the cheesecake to slow the cooling. Only then can you refrigerate the cake, which you will need to do for another 6 hours at least.
    Thu May 30, 2002 7:51 pm Groupie
    Thanks for the information on cheesecakes! My husband loves cheesecake but they always crack which doens't make for a nice presentation....
    Thu May 30, 2002 9:21 pm
    Forum Host
    Hi Lisa, I have baked 10-inch/4pound (NY cream cheese)cheesecakes commercially for over 20 years, and I have always baked them @ 350F for 60 minutes. I don't use a water bath as that seems to keep the crust from browning properly. In all those years I have had very few cheesecakes crack. As Mean Chef said, I believe not over beating the eggs and/or the batter is the secret to crackless cheesecakes.
    After the baking time is completed, I turn off the oven and let the cakes sit in the oven until the oven is cold (about 2-3 hours). Then I remove them from the oven and place on racks to cool completely. After they are completely cooled, they must be refrigerated for at least 6 hours to "set up"....if sliced prior to then, the center will run because the cake hasn't fully "set".
    I hope this is of some help icon_smile.gif
    Fri May 31, 2002 11:04 am Groupie
    Here's a classic NY cheesecake with a fool proof set of instructions. I've never had one crack and it is fantastic!
    Lisa Pizza
    Fri May 31, 2002 1:03 pm Groupie
    Wow! Thanks everyone-

    Looks like I'll have to make a few cheesecakes to figure out what works best for me and my little oven!

    Oh, Darn!! icon_smile.gif
    Stop sending e-mails when someone replies
    Add this to My Favorite Topics
    Alert us of inappropriate posts

    Free Weekly Newsletter

    Get the latest recipes and tips delivered right to your inbox.

    Your e-mail is safe. Privacy Policy

    Ideas from

    Powered by phpBB 2.0.1 © 2002 phpBB Group

    Over 475,000 Recipes Network of Sites