How do you prevent surface cracks in butter cake?

Answer 1

Because, when it comes out of the oven, it's expanded and hot. When you stick it in the fridge for 24 hrs, it cools and contracts. Since cheesecake is not completely porous like chocolate or vanilla cake, it cant retain its shape very well without cracking, so it cracks. Don't worry. It's impossible to avoid. it's normal

Answer 2

This question is very open, so I'll cover a few of the more common cheesecake problems and hope the answer you are looking for is here.

Cracked, bubbles or domed tops: All of the above can result from either overmixing the batter, overcooking the cake or the cake sticking to the pan sides.

Unlike a butter cake, cheesecakes should not be full of air. Mix just until smooth, you should use a low setting, you can even mix the batter by hand. To insure a smooth batter make sure to have your eggs, cheese, milk/cream at room temperature. (some people find adding some flour to a cheesecake prevents cracking, but I find this methods to make the cake less fluffy).

Oil the sides of your pan lightly before adding batter to prevent cheesecake sticking to sides as it cools or cracking as you remover the cake.

To prevent over baking put your cheesecake in the middle or a bit higher in the oven. Do not use a higher temperature than recommended, if you have a hotter oven, feel free to turn the temperature a few degrees down. Check the cheesecake starting 10 minutes before minimum bake time. The middle should look slightly wobbly, not liquid, but not completely cooked either. Slow even heating at a low temperature gives the best result.

If you are making a very large cheesecake, (3 or more packs of cream cheese) I recommend using a recipe that includes a water bath (bain marie). You put your entire pan into a larger oven proof container taller than the pan. Between the inside of the pan and container add boiling water up to the top of cheesecake. This takes more work, you need to carefully seal your cheesecake pan to insure no water leakage and bake the cake for longer. But the result doesn't crack or overcook and taller lighter cheesecakes can be made using this method.

Answer 3

Bake in a water bath, the steam will help prevent cracking. Avoid recipies with too much egg in them.

Answer 4

The reason there are cracks in the cheesecake could be because air was trapped in it and made a bubble that made a hole for the air to escape.

Answer 5

make sure the yeast has risen well in the oven.

Answer 6

Cheesecakes can crack due to drastic temperature changes. Because water heats slower than air, a water bath can regulate the transfer of heat to the cheesecake.