cheese cake

Joined Jun 24, 2003
i am having trouble getting a cheese cake to come out
consistently. what causes it to sink in the middle.
Joined Mar 4, 2000
Hi tipordie, and welcome.

There are several things that can contribute to sinking. It may be that your oven temp. is too hot, or that you're not using a water bath. Also, if you've mixed the batter for too long, air may have beaten into the mix, which can then collapse the cake during baking. Look at these factors first, since they're the most likely.
Joined Mar 6, 2001
If your having problems making cheesecakes in general-like several recipes have failed you, it's your technique or temp. that's doing this.

If you need help pin pointing exactly which of those possible causes- you could post your recipe and describe how your making it and we can help. Cheesecakes, once mastered are very easy to make, but cheesecake does have it's own set of rules (which are different then a reg. cake) that must be followed for success.
Joined Nov 6, 2001
here is a recipe for cheesecake that is preety much always cracks and level , but the down side to this recipe is there isnt any color to it..the key is the flour..keeps it more consistent.

12 # cream cheese
4 # sugar
5 Cups sour cream
3/4 cup A.P flour- sifted
1/4 Cup vanilla
1/4 Cup brandy
24 eggs
beat cheese & sugar well, scraping down sides..add sour cream and eggs scaraping down sides..add remaining ingrdients..add to crumbed pan and you can bake with no water at 250 degrres for 1 hr + or use a water bath at 325 degrees. until set in the center with both methods...the no water version works better i think..

Joined Nov 29, 2001
Sounds like the souffle effect from too much beating. The ingredients must be at room temp to combine correctly with the least amount of beating.
Joined Feb 2, 2003

I think you should try to first cream the cheese without the sugar. In my experience, the more you mix the cheese after adding the sugar, the thinner the batter becomes. (I prefer a thicker one myself.) Also, you didn't say what speeds you used when mixing. When beating the cheese you can get away with medium to high, but once you start adding other things you should stay on low or speed one.

P.S. Do you ever get lumps of flour in your batter? I only ask because it seems that you add it near the end.

Good luck. Hope it works out for you. If not I have a great recipe I'd be happy to lend you.

Joined Jun 4, 2003
Years ago i had a cheese cake business and finally came up with two ways to bake them. In a water bath which I did not like as I had to cook so many at a time. But the other was to use those aspestos (sp) thingys that u wet and put around the the cake pan. But that is expensive soooooooo. I came up with the idea of: Heavy duty foil cut in two layers 3 times the height of the
pan. Lay down on table
Take six layers of qood quality paper towels folded in half
lay on top center of the foil.
Fold both sides of foil over to meet at the center and pinch
it together, leaving the ends not folded
when time to bake, run water through the ends to soak.
Pull tightly around the filled cake pan and pinch tight
making sure you can you can un-pinch. When u finish with
Drain, by squeezing and hang to dry for next time.
I bake the cakes at a very low degrees 200-225 depending on your oven. Chocolate, lower. Turn oven off and let in oven to cool, when the middle of cake still jiggles. In the Pro kitchen you cant leave them in there. So I just took them out. Of coarse the pastry station was 100- "140" sometimes in the summer. If you are using a conv oven----forget it. Hope this helps
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