Cheesecake it is a signature cake during all holidays and social gatherings. Although it is the pride of every housewife, sometimes its surface cracks. Fortunately, this does not affect the taste of the cake, but if you want it to look elegant, use the confectioners’ trick.
If you already notice signs of cracking in your baked goods, don’t panic, because there is an effective repair method. To save a cracked cheesecake, mix 200 ml of cream with 3 tablespoons of powdered sugar.. Spread the mixture evenly on the surface of the cooled cake. The mass will effectively fill the gaps, then just put the whole thing in the oven for about 13 minutes. The temperature for such a short baking period should be high, around 220 degrees Celsius. This will allow the cream to set and create a smooth coating.
After taking it out, leave the cheesecake to cool down and then put it in the fridge for a few hours. Thanks to this old confectioners’ trick, the top becomes invisible and the cheesecake looks like new. If you don’t feel like baking the cheesecake again, you can hide the cracks with chocolate icing, icing or cover the cheesecake with whipped cream. Fruit or jam will also work well in this role, and you can sprinkle them with powdered sugar for a better effect.
Cheesecake cracking usually results from excessive drying of the top, a sudden change in temperature or too much aeration of the cheese mass during preparation. Therefore, it is worth implementing some good practices. Do not mix the cheese mass for too long and at too high a speedso as not to introduce excess air. This will cause the cake surface to sag and crack.
A good way to prevent the cheesecake from cracking is to cover it with aluminum foil. However, it should not touch the surface of the cake. Thanks to this, water vapor will not escape from the baked product too quickly and it will not dry out. Another way to keep your cheesecake moist is to bake it in a water bath. Place the baking tray in a roasting pan with boiling water, which should reach no more than half the height of the tray. This will save the cheesecake from drying out and eventually cracking.
Cheesecake may also crack due to too high a temperature and too long of baking. Although many recipes say the temperature is up to 180 degrees, it’s best to set the oven to about 160 degrees Celsius without convection. After baking, do not open the oven door immediately and do not pull out the cheesecake abruptly. Leave the cake in the oven with the door ajar for some time to cool slowly. A sudden change in temperature is a direct route to cracking.
Falling is a sudden effect when the cheese mass rises during baking and then shrinks rapidly while cooling or as a result of technical errors. ANDTo prevent the cheesecake from falling, it is a good idea to beat the egg whites separately and fold them in gently at the end. This will make the mass light, and at the same time will not aerate it too much. Although this air gives the cake a fluffy structure, if there is too much of it, the cheesecake may collapse.
The cheese mass should have all ingredients at approximately room temperature. It’s best to take them out of the fridge in advance to avoid temperature shock. Leaving the cheesecake in the oven with the door ajar will prevent it not only from cracking, but also from falling. This cake is a test of everyone’s patience and it is worth spending more time to slowly cool it.
Sources: Terazgotuje.pl, kontakter.pl
