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 / Desserts / trying to cover crack in cheesecake
    Lost? Site Map

    trying to cover crack in cheesecake

    Chef 298200
    Mon Jun 11, 2012 4:23 pm Groupie
    I made a cheesecake in my new wall oven and it got a crack right in the middle...need it for a office request and dont want to use the canned type fruit....any suggestions...... i hav emade this cake before and never had it crack........i always baked in the middle of the oven...this mfg. said no i should bake second shelve from top....???
    Mon Jun 11, 2012 7:54 pm Groupie
    As the wall oven is new [obviously], there is sure to be a general improvement in it's technology .. thus, recipes that worked in your old machine, may have to be tweaked to work in this one ..

    Until you get the "feel" of your oven, you will have to follow the manufacturer's directions.

    As for the crack in the cheesecake: leave it in the springform
    1. for make up a jello using half the water than indicated on the pack in a heat-proof jug.
    2. let it sit in the mixing jug until lukewarm to coolish
    3. pour onto cheesecake
    4. chill until set
    5. unmould from the springform

    Some recipes add more gelatine to the jello mix, but that may make it too hard. Working at half strength, or even slightly less, should match the texture of the jello topping with that of the cheesecake ..
    Mon Jun 11, 2012 9:25 pm
    Forum Host
    Chef 298200
    Tue Jun 12, 2012 4:27 am Groupie
    Thanks for the trying another cheesecake.....i wish i had my 15 year old oven back...
    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