Why Did My Cheesecake Sink In The Middle? How To Fix It | Boyd Hampers (2024)

FAQs

Why Did My Cheesecake Sink In The Middle? How To Fix It | Boyd Hampers? ›

Cheesecake may sink in the middle due to overbeating the batter, which incorporates too much air, or drastic temperature changes causing it to rise and fall rapidly. Also, if it's underbaked, the middle may collapse. Cooling gradually can help prevent sinking.

When the batter is overmixed, too much air is added and will cause your cake to rise in the oven and then collapse and crack when being removed. Don't overbake your cake.

Chill For A Longer Period

In some cases, your filling just needs more time to chill. No-bake cheesecakes generally need at least 4-6 hours in the refrigerator to set properly. If your filling is still runny after that time, try chilling it for another 2-4 hours.

Try making cheesecake truffles for a more elegant and sophisticated way to use leftover cheesecake batter. Roll the cooled batter into balls and then roll in cocoa powder, crushed nuts, or graham cracker crumbs. These truffles can be stored in the fridge or freezer and make for a great edible gift or party favor.

Once the cheesecake has fully set, you can gently press smaller, superficial cracks together with your fingers. Smooth the cracked area with a hot knife or offset spatula (warmed in a bowl of hot water — just be sure to dry the utensil before fixing) until the cheesecake's top looks as good as new.

When making your filling, overmixing can lead to incorporating too much air into the batter. Once baked, the air bubbles will burst, and the cheesecake will fall and crack. THE FIX: The number one reason why you'd overbeat your batter is because you're having dificulty incorporating cold ingredients.

The only thing that might be affected is the texture (it might be slightly coarse or a tad on the dry side – for a cheesecake), but I can guarantee it will still be delicious. There is only 1 very simple thing you have to do with your cracked (or sunken) cheesecake and that is: … cover it up with a topping!

Incorrect oven temperature can lead to uneven baking and result in a cake sinking in the middle. Ensure that your oven is properly calibrated and preheated to the correct temperature, as stated in the recipe. Sudden fluctuations in temperature during baking can also cause the cake to sink.

The Cheesecake Wobble Test

To check the doneness, open the oven door and give the pan a gentle but firm rap with a spoon to see if it wobbles. How jiggly should the cheesecake be? Well, it should wobble just slightly (you can see in our video). An underbaked cheesecake will ripple and jiggle noticeably.

Avoid Overmixing: Unlike other cakes, where beating air into the batter is key, overmixed cheesecake can rise, fall and then crack from that excess air. Keeping ingredients (cheese, eggs, liquids and flavorings) at room temperature can help.

Can you rebake undercooked cheesecake? ›

The best way to check for an undercooked cheesecake is to place an electronic thermometer in the middle of the cheesecake once it's baked. If it's at 150 degrees Fahrenheit, that means it's cooked. If it doesn't, place it back into the oven to bake further.

Cover with plastic and refrigerate until the filling is firm and cold, about 6 hours or to an internal temperature of 40°F (4°C).

And beating your cream cheese and eggs vigorously can ruin these crucial components of a cheesecake. For example, Just One Cookbook notes that a recipe for a Japanese soufflé cheesecake may call for high-speed mixing for stiff peaks, but even over-whipping could lead to a cracked result.

Learn how to fix lumpy cheesecake batter by gently warming the batter, mixing it gently or sieving it. This helps salvage broken or curdled cheesecake batter and melting cream cheese lumps. Cold ingredients are often the cause of lumpy cheesecake batter.

When the cheesecake appears to be undercooked, then bake it for about a few more minutes and then give it another go. To prevent the cheesecake from getting damaged be sure to pop it in the same hole you used before.

After the chill time, if your cheesecake still isn't firm enough, you can freeze it to help it set up. Be careful not to freeze it too long unwrapped though; it can cause the texture to become gritty.