Q. What do you do to prevent the cheesecake top from splitting?
A. The best way to prevent splitting is by placing your pie or springform pan in a 9×13 pan with an inch or two of water. This water bath prevents the cake from heating up too quickly and cracking.
Creamy Espresso Cheesecake. You can see the top came out crack-free.
Some bakers say that bringing your ingredients to room temperature before mixing and baking helps, as well.
Baking Tip: You’ll want to carefully wrap your springform pan in aluminum foil to prevent water from seeping in. Use extra strength foil which is usually wider, and be sure there is no way for that water to get in to the bottom of the pan or you will have soggy cheesecake crust. A real disappointment when everything else about it is decadent and perfect. I know the feeling. Don’t ask how, I just do.
(Almost) Perfect Espresso Cheesecake with Mocha Cream.
Crust was just a smidge soggy at the ends, which you can see if you peer at your computer screen. For the record, I did wrap it in foil, but not well enough. Lesson learned. Cheesecake is still heavenly, so I’m good. Really good.
And because we’re having so much fun, here’s a shot of my Creamy Peanut Butter Oreo Cheesecake, made at the same time but in a pre-made crust, so no springform and no water leakage. Crust was crispy, but honestly, doesn’t compare to the homemade crust.