How To Keep Cheesecake From Cracking: 12 Steps (with Pictures)

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Terms of Use wikiHow is where trusted research and expert knowledge come together. Learn why people trust wikiHow How to Keep Cheesecake from Cracking PDF download Download Article Reviewed by Maria Short

Last Updated: July 3, 2025 Approved

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  • Before Baking the Cheesecake
    • |
  • While Baking the Cheesecake
    • |
  • After Baking the Cheesecake
    • |
  • Video
    • |
  • Q&A
    • |
  • Tips
    • |
  • Things You'll Need
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This article was reviewed by Maria Short. Maria Short is a Baker and the Owner of Short N Sweet Bakery & Cafe in Hilo, Hawaii. With over 24 years of experience, she specializes in specialty desserts and wedding cakes. She graduated from L’Academie de Cuisine’s Pastry Arts Program with honors and studied at Baltimore International Culinary College. In 2019, Maria competed in the 6th season of the Food Network’s Holiday Baking Championship. In 2010, she had a cake named one of “America’s Most Beautiful Cakes” by Brides magazine. wikiHow marks an article as reader-approved once it receives enough positive feedback. This article has 12 testimonials from our readers, earning it our reader-approved status. This article has been viewed 196,049 times.

Cheesecakes are notorious for developing cracks on the surface. Most cracks can be prevented if you simply remember to avoid over-beating and over-baking the batter, but if you're really serious about preserving your cheesecake's appearance, you can take a few additional steps to achieve that smooth, pristine surface.

Steps

Part 1 Part 1 of 3:

Before Baking the Cheesecake

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  1. Step 1 Grease the pan well. 1 Grease the pan well. A baked cheesecake shrinks as it cools. If the sides of your pan are not thoroughly greased, the cheesecake may cling to the sides and pull apart in the center as it shrinks. Greasing the pan encourages the cheesecake to pull away from the sides and shrink in.
    • You can use cooking spray, butter, margarine, or shortening to grease the pan. As a general rule, the sides and bottom of the pan should appear glossy and feel greasy to the touch, but they should not be dripping wet.
    • Use a clean paper towel to spread the shortening, spray, or butter around the sides of the pan evenly.
  2. Step 2 Mix lightly. 2 Mix lightly. As soon as the ingredients have been combined and the batter is smooth, stop mixing it. Over-mixing the batter can cause air bubbles to get trapped inside, and these air bubbles are ultimately the main cause of cracks.
    • Inside the oven, the air bubbles created in the batter expand and try to escape. They move to the top of the cheesecake, creating a crack or indentation as they break free.
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  3. Watermark wikiHow to Keep Cheesecake from Cracking 3 Consider adding a starch to the batter. Add 1 Tbsp (15 ml) to 1/4 cup (60 ml) of cornstarch or flour to the batter alongside the sugar.
    • Starches minimize the amount of cracking that can occur. The starch molecules get in between the egg proteins and prevent them from over-coagulating. As a result, the cheesecake shrinks less, causing fewer cracks.
    • If you're working with a recipe that already includes flour or cornstarch, however, you may not need to add any extra. The writer of the recipe may have already taken the matter of starch into consideration.
  4. Step 4 Add the eggs last. 4 Add the eggs last. Eggs bind the ingredients of the batter together, and as a result, they are the main component responsible for trapping air bubbles inside the cheesecake. Mix the rest of the ingredients together thoroughly before adding the eggs to reduce the number of trapped air bubbles.
    • Any lumps created by the cream cheese or other ingredients should be completely beaten out before you add the eggs.
    • Mix the batter as little as possible after you add the eggs.
  5. Step 5 Rest the pan in a water bath. 5 Rest the pan in a water bath.[1] A warm water bath keeps the moisture in the oven high, but more importantly, it prevents the cheesecake from getting too hot during the cooking process.
    • To create a warm water bath, first cover the sides and bottom of your cheesecake pan with aluminum foil to provide an extra barrier from the water. Use heavy-duty aluminum foil, if possible, and wrap outside of the pan as securely as possible.
    • Rest the cheesecake pan inside a larger pan. Fill the larger pan with 1 to 2 inches (2.5 to 5 cm) of warm water, or just enough water to surround half of the depth of the pan.
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Part 2 Part 2 of 3:

While Baking the Cheesecake

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  1. Step 1 Bake at a low temperature. 1 Bake at a low temperature. Ideally, you should bake your cheesecake at a temperature of 325 degrees Fahrenheit (160 degrees Celsius). Extreme temperatures and dramatic temperature changes can cause the cake to crack, but cooking the cheesecake at a fairly low temperature can minimize the risk.
    • You can bake a cheesecake at a lower temperature if the recipe calls for it, but avoid temperatures that are higher than this. At high temperatures, the egg proteins over-coagulate and cause the cheesecake to split apart at the surface.
  2. Step 2 Consider turning off the heat early. 2 Consider turning off the heat early. Instead of keeping the oven on the entire time, turn the temperature off after about 45 minutes. Leave the cheesecake inside for another hour or until done. The batter should continue to bake inside the warm oven.
    • Gently baking the cheesecake for the final hour prevents it from over-baking, which is important since over-baking can cause cracks to form.
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Part 3 Part 3 of 3:

After Baking the Cheesecake

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  1. Step 1 Test doneness with an instant-read thermometer. 1 Test doneness with an instant-read thermometer. Check the center of the cheesecake with the point of an instant-read cooking thermometer near the end of the cooking time. When the cheesecake reaches a temperature of 150 degrees Fahrenheit (65 degrees Celsius), it should be removed from the oven.[2]
    • A cheesecake will always crack if the internal temperature rises above 160 degrees Fahrenheit (70 degrees Celsius) during the baking process.
    • The thermometer will leave a hole in the center of your cheesecake, so you can skip this step if you want a perfectly smooth surface. Many people consider a hole to be far less distracting than surface cracks, though. Since the thermometer will allow you to measure the doneness on a detailed level, it's a valuable tool in the battle against surface cracking and definitely has its benefits.
  2. Step 2 Do not over-bake the cheesecake. 2 Do not over-bake the cheesecake. The cheesecake is done with the outer perimeter is firm but 2 to 3 inches (5 to 7.6 cm) of the center is still wobbly.
    • Note that while the center should look moist and wiggly, it should not look runny.
    • The center will firm up as the cheesecake cools.
    • If you bake the cheesecake until the center appears dry, you'll end up drying the cheesecake out. This dryness is another factor that can cause surface cracking.
  3. Step 3 Run a knife along the edge of the pan. 3 Run a knife along the edge of the pan. After pulling the cheesecake out of the oven, let it cool undisturbed only for a few minutes. After those minutes pass, run a smooth paring knife around the inner sides of the pan, separating the cheesecake from the pan.[3]
    • Since cheesecakes shrink as they cool, this action further prevents the dessert from clinging to the sides of the pan as it shrinks and tearing apart at the center.
  4. Watermark wikiHow to Keep Cheesecake from Cracking 4 Cool the cheesecake slowly. Allow the cheesecake to cool at room temperature until the cake itself drops down to room temperature.
    • Do not refrigerate the cheesecake immediately after pulling it out of the oven. The dramatic shift in temperature can cause cracks to form.
    • Place an inverted plate or cookie sheet over the cheesecake as it cools to protect the surface.
    • After the cheesecake drops to room temperature, refrigerate it for another six hours or until it fully solidifies.
  5. Watermark wikiHow to Keep Cheesecake from Cracking 5 Finished.
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Community Q&A

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  • Question Are all these tips good for Italian ricotta cheese cake also? Qamar Qamar Top Answerer Yes, these tips will work fine for any cheesecake. The type of cheesecake does not matter when following these tips to prevent it from cracking. Thanks! We're glad this was helpful. Thank you for your feedback. If wikiHow has helped you, please consider a small contribution to support us in helping more readers like you. We’re committed to providing the world with free how-to resources, and even $1 helps us in our mission. Support wikiHow Yes No Not Helpful 2 Helpful 12
  • Question Do I invert a plate or cookie sheet over the cheesecake before removing the spring? Community Answer Community Answer No. First make sure that your cheesecake has set completely and that it has cooled. Run a thin blade knife around the perimeter of the cheesecake to separate from the spring form. Then release the spring form and pace your cheesecake on a plate. For better results, line your spring form with parchment paper before baking. Thanks! We're glad this was helpful. Thank you for your feedback. If wikiHow has helped you, please consider a small contribution to support us in helping more readers like you. We’re committed to providing the world with free how-to resources, and even $1 helps us in our mission. Support wikiHow Yes No Not Helpful 4 Helpful 11
  • Question Rather then wrapping the pan with foil and sitting in a pan of water, could I just have a pan of hot water on the rack below the cheesecake while it bakes? Community Answer Community Answer No. You want the water to cook the cheesecake. By placing a pan of water underneath the cake, it would probably steam it rather than cook it. Thanks! We're glad this was helpful. Thank you for your feedback. If wikiHow has helped you, please consider a small contribution to support us in helping more readers like you. We’re committed to providing the world with free how-to resources, and even $1 helps us in our mission. Support wikiHow Yes No Not Helpful 4 Helpful 11
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Video

Tips

  • If you don't have a springform pan you can bake the cheesecake inside a normal cake pan lined with baking paper (bottom and sides). Then, you place this pan inside a bigger one and fill it with hot water to the middle. When the cheesecake is done, you let it cool according to the instructions and then you invert the baked cheesecake on a large plate (also lined with baking paper so that the filling doesn't stick) and re-invert it on a clean serving plate.[4] Thanks Helpful 0 Not Helpful 0
  • If your cheesecake still cracks, hide the crack by using it as a starting point when cutting the dessert. Thanks Helpful 3 Not Helpful 0
  • You can also disguise cracks by spreading sour cream or whipped cream over the top of the cheesecake, or by drizzling the dessert with a topping or sauce. Thanks Helpful 1 Not Helpful 0
Submit a Tip All tip submissions are carefully reviewed before being published Name Please provide your name and last initial Submit Thanks for submitting a tip for review! Advertisement

Things You'll Need

  • Cooking spray, butter, margarine, or shortening
  • Paper towel
  • Cornstarch or flour
  • Heavy-duty aluminum foil
  • Large pan
  • Water
  • Instant-read cooking thermometer
  • Paring knife
  • Plate or baking sheet

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References

  1. ↑ https://www.foodnetwork.com/recipes/photos/our-best-cheesecake-recipes
  2. ↑ http://whatscookingamerica.net/Q-A/CheeseCakeCrack.htm
  3. ↑ http://www.foodchannel.com/articles/article/how-do-you-prevent-cracks-in-the-top-of-a-cheesec/
  4. ↑ https://www.thehungrybites.com/mint-and-cinnamon-creamy-cheesecake-with-matcha-ganache/

About This Article

Maria Short Reviewed by: Maria Short Baker This article was reviewed by Maria Short. Maria Short is a Baker and the Owner of Short N Sweet Bakery & Cafe in Hilo, Hawaii. With over 24 years of experience, she specializes in specialty desserts and wedding cakes. She graduated from L’Academie de Cuisine’s Pastry Arts Program with honors and studied at Baltimore International Culinary College. In 2019, Maria competed in the 6th season of the Food Network’s Holiday Baking Championship. In 2010, she had a cake named one of “America’s Most Beautiful Cakes” by Brides magazine. This article has been viewed 196,049 times. 8 votes - 50% Co-authors: 8 Updated: July 3, 2025 Views: 196,049 Categories: Cheesecake Article SummaryX

Cheesecake develops cracks when the batter has too many air bubbles or when it shrinks after baking. To prevent these cracks, mix the batter lightly and don’t overmix since mixing too much will cause air bubbles to form. You can also try adding a tablespoon of cornstarch or flour to the batter since this will prevent it from shrinking after baking. Before you add the batter to the pan, make sure to grease the pan thoroughly with a cooking spray, butter, or shortening. This will prevent the cheesecake from pulling away from the pan and cracking as it cools. When you take the pan out of the oven, place it in a warm bath of water in a bigger pan. That way, it will cool down more slowly and be less likely to crack. To learn how to remove your cheesecake from the pan without cracking, read on! Did this summary help you?YesNo

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Reader Success Stories

  • Anonymous

    Anonymous

    Dec 22, 2016

    "My recipe is very similar to this, but always cracks. I have everything coming to room temp now, and will..." more
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Did this article help you?

Yes No Advertisement Cookies make wikiHow better. By continuing to use our site, you agree to our cookie policy. Maria Short Reviewed by: Maria Short Baker 8 votes - 50% Click a star to vote 50% of people told us that this article helped them. Co-authors: 8 Updated: July 3, 2025 Views: 196,049 Anonymous

Anonymous

Dec 22, 2016

"My recipe is very similar to this, but always cracks. I have everything coming to room temp now, and will..." more Jean Feid

Jean Feid

Oct 28, 2017

"I used to make the perfect cheesecakes. I received a new mixer last Christmas, and since then my cheesecakes are..." more Rated this article: Anonymous

Anonymous

Sep 25, 2016

"I didn't find your article until my cheesecake was already in the oven, so for me, the tips relating to baking..." more Judith Naisar

Judith Naisar

Nov 10, 2016

"It was all interesting! My cheesecake cracked and I know now why: mixed too long and baked too long. So next time I..." more Anonymous

Anonymous

Dec 25, 2016

"I have been making cheeses cakes for over 35 years. I tried the water bath, and this is the first time it did not..." more Share yours! More success stories Hide success stories

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