- Aug 16, 2015
Cracks come from overbeating the mixture and no acid to relax the proteins. Cream cheese has the normal proteins as any other cheese...but a cheesecake is a baked emulsion.(like hollandaise) and is susceptible to cracking once it souffles up. But I usually put a touch of lemon juice in my batter... works wonders.I tried a few no bake cheese cakes and they all came out awesome. My wife used to have such trouble with the bake it cheese cakes, so I wanted to try to bake one to see if I could figger what her trouble was with them.
So I did and they came out perfect. I've made them several times since then and they're always good, no cracks or nothing, perfection. I felt pretty good about that because she had trouble, lol. She was a wonderful cook with anything else, just not cheese cakes.
But standard isn't in my repertoire.
I piped in a chocolate swirl into my vanilla made by melting 8 oz of dark chocolate and beating it into the batter... also my batter isn't the normal 3 eggs and 1 lb of cream cheese...I used marscapone instead for ⅓ of the cream cheese. Making it really super rich and creamy. Moreso than normal.