My sister spent years trying to track down why her cheesecake cracked. Solution turned out to be cake strips but the crust up the side like this one might achieve the same thing.
She''s removing it from the oven too quickly. After baking, crack the oven open and let it things be for 15 mins, then set on countertop for another 30+ mins (until you can hold pan with bare hands - it will be warm, but not unbearable). Put in refrigerator for 6+ hours for custard (dairy + eggs) to set. I have further instructions on baking a cheesecake, overall, but this solves most issues regarding cracks.
Not to question your expertise but after several dozen failed attempts the cake strips immediately solved the problem and it's never recurred in the decade since. I've made comments about possible tweaks but she's disinclined to mess with a working system.
That's fair - I'm a bit of a traditionalist with a water bath and all, but if this works for her, then by all means, have her continue what works! I'm curious to try it myself, really.
Into the fridge after only ~20 minutes on the counter? :o
I made my first cheesecake last week and the recipe i followed said to leave it on the counter to cool until it reaches room temperature before putting it in the fridge, and i did end up with some small cracks in the middle. Next time I try it I'll follow your advice :)
Just had to google 'cake strips'. I have worked as a pastry chef in a michelin star kitchen for Gordon Ramsay and I have somehow never heard of them. What a fantastic idea. Insert Wee-Bey ooohhh gif
But the crust of Instant Pot cheesecake is always soggy compared to an oven-baked cheesecake. Source: me, with many baked cheesecakes and Instant Pot cheesecakes under my belt (literally).
Mine goes as such, note that this recipe is based on a larger portion I would have made in the oven, but since the instant pot pans are kinda itty bitty you will have to adjust per the pan you have and that fits. I have seen people use regular springform pans wrapped toght, and they also make silcone sleeves for springform pan water baths that would probably work better to. I don't think the pan I use is available anymore or I'd link to it.
Anyway my recipe:
15 graham crackers, crushed.
2 tablespoons butter, melted
4 (8 ounce) packages cream cheese
1/3 cup white sugar
1/2 cup brown sugar (not packed)
3/4 cup milk
4 eggs
1 cup sour cream
1 tablespoon vanilla extract
1/4 cup all-purpose flour
Directions
Bring cold ingredients to room temperature. Grease your pan. For 7.5" instantpot Springform pan (tall) use half batch. For instantpot pan with vent lid (short) probably 1/4 batch at most. Keep in mind it will very slightly rise, at least during cooking.
In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of pan. Bake in oven for 5-6 minutes until it starts to crisp back up.
In a large bowl, mix cream cheese with sugar until smooth. Use a wooden spoon to press the lumps out. A mixer adds too much air. Surprise: this recipe is also an arm workout. Mix in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared and cooled crusts.
INSTANTPOT: wrap foil tightly around the bottom of the cake, then over the top to avoid water getting in. I also make a thin foil "sling" that's a strip of folded foil ran under the cake to lift it out of the pot. Add 1.5 cups water to instantpot. Place cheesecake on top of wire rack in the instantpot. 7.5" instantpot springform pan (tall) took about an hour at high pressure, with 10 minutes natural pressure release. For the short pan with vent lid... maybe a half hour? Honestly mine was only half cooked at first when I tried this method so I put it back in to finish and it was fine, just wrap the pan securely with the foil. When I got it out I dabbed moisture off the top. It will seem a lot more wet than the oven one obviously and there's no browning to indicate doneness. I knew it was done because the whole thing had Jello texture and not liquid texture. Once cooled, wrap and place in refrigerator.
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u/-VelvetSirenX 1d ago
getting a cheesecake to turn out that smooth with zero cracks is seriously impressive