It rose so much while baking that I was afraid it would overflow, but after a night in the fridge, this is what happened. As I understand it, this isn't one of those “cheesecake cracks if you cool it too quickly” situations, is it?
by Dissolved_In_Rain
44 Comments
did you leave it in the oven to cool slightly for an hour or so after turning the oven off?
I’d let it cool at room temp before putting it in the fridge
Aww, that title is super cute! (´• ω •`)
Be careful to not get air into it when mixing. That’s what causes the rising and puffing. It is most vulnerable when adding sugar and the eggs. I use my mixer for the sugar just until combined, and add the eggs by hand with a whisk using a scraping motion, not beating.
looks like it puffed up a bit too much, which is pretty common. next time, try lowering the oven temp and baking it a little longer to help it settle more evenly.
Could be maybe too much butter/fat in your crust to keep it from sticking to the edge.
I normally see cheesecake that rises higher than the crust- so not at all like a pie. So maybe just keep the crust lower on the sides!
Even if this was not what you intended, that’s a beautiful place to put some fruit or chocolate sauce 🤭
Avoidant attachment style
The only thing I can think of is if something bakes for too long, that’s when you typically see the mixture pull away from the edges. But I don’t know if that would explain for what happened to here if you only noticed it after it went in the fridge 🤔
Did you cook it in a water bath?
Some people are averse to physical affection
it can hug some buttercream icing instead!! 😋😋
Cooling a cheesecake should go as follows:
Once done baking turn off the oven and crack the door allowing the cheesecake to cool inside for 1-2 hours
If still warm leave on the counter for 20-30 minutes
THEN fridge for 6-8 hours
that’s where the sauce/ganache/caramel goes 🤤
It’s possible it was baked at too high of a temp. The eggs tightened up and shrunk. The slow cool down is the way.
I have no baking knowledge about cheesecake but I 100% identify with not wanting people to hug me.
Aw, I hope you can work out the answer to this! I’ve only ever done non-bake cheesecakes for various reasons! I hope it’s tasty at least 😀
It’s shy.
What was the butter to cookie ratio in the base?
Did you pre-bake the crust for about 10 minutes first? It looks like there may be too much butter in the Graham cracker base, or it isn’t being baked which would lead to issues with adhesion.
Is there a recipe? Even without full cookie hugs, I want it. 🤗🥹
To me, and I might be wrong, but it almost looks like it wasn’t on a level area while it was in the fridge.
It has an attachment disorder
The way you worded that was precious
Because the dough and cheesecake weren’t the same size when going into the oven. It’s not hugging because it’s the peak of your cheesecake. Bring the cookie/dough down
it’s so you can add whipped cream or jam or fruits there
Still looks delicious 😋
Shrinkage
It was in the pool!!!
It looks delish. Did you crack the door of the oven and let it cool completely?
Some degree of shrinkage on a side crust is normal. My guess is that the moisture evaporated a bit svs the cake shrunk, leaving a gap
Im just here for this precious title. I want cookies to hug me too, but they won’t!
Your cheesecake looks delicious!
Apartheid in a baked desert… we truly are reaching the end times.
Because it’s been hurt before and doesn’t know when it will be able to crust again
It didn’t consent
This looks so good
Cheesecake isn’t typically meant to have a solid crust up the sides. Cheesecake wants to shrink away from the sides of the pan as it cools, so I think any tricks will give you similar results if you keep trying the thick side-wall crust.
If you want your sides to be “finished”, what you can try is buttering the sides of the pan well, forming your bottom crust, and then dusting the sides with a layer of loose crumbs. Don’t press them in firmly. That way, the crumbs will cling to the filling as it bakes. When it cools, it will still shrink as it cools, but the crumbs will stick to the filling and not the pan.
It still looks awesome though
Cheesecake shrinks when you bake too
Much liquid out of
Good reservoir for Caramel sauce at least!
Avoidant issues…
Maybe she’s just introverted and doesn’t like to be touched by cookies she barely knows?
That’s a thick cheesecake, let it cool thoroughly on a cooling rack before putting it in the fridge.
And now I want cookies and cheesecake…
Idk why, but I just needed to say you worded this in the cutest way possible 😭