The Method Behind a Crack-Free Cheesecake - Kitchen Conundrums with Thomas Joseph

Cheesecakes are notorious for developing cracks on the surface. Most cracks can be prevented if you simply remember to avoid over-beating and over-baking the batter, but if you're really serious about preserving your cheesecake's appearance, you can take a few additional steps to achieve that smooth, pristine surface.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question "What's for dinner?" is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Crack Free Cheesecake - Kitchen Conundrums with Thomas Joseph
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[@LygarZeroX]

I generally don't add crack into my cheese cake, but I could try

[@agustin47]

lol

[@Re1987611]

💀💀💀

[@thefingerofgod69]

LOL I came here for this comment and if it didn't exist I was going to write something like "Simple I just don't sprinkle any crack in my cheese cake!"

[@shundakm]

😂😂😂☠️☠️☠️

[@moniquebobb7884]

LOOOOOL

[@yusufbucheeri2625]

That was an amazing tip.. But ultimately I do not care that much if the cheesecake is cracked or not, the winning is in the taste and I've tried this recipe and it taste divine!!!! Thanks for sharing

[@2write2sing2dance]

Yusuf Bucheeri Same. I'd also just top it with a berry sauce (which is how I prefer a classic cheesecake). Yum! Amazing amazing tips though.

[@shundakm]

Right, I just want to make this cheesecake and eat!!!

[@WobblesandBean]

Wanna know my solution to cracks? Topping it with cherries or chocolate...or both!

[@fanfanny8272]

Amelia Bee LOL I love your solution!

[@karinacameron868]

I must say this is one of the best cheesecake “tips and tutorial” video I’ve ever seen. And trust me: i’ve been looking around A LOT online. Most of the tutorials do not explain it so well and do not allowed us to see wats going on inside the bowl. The tips are great and easy to follow. This was so great to me because one of the things I’ve always look for is to see how the perfect texture of the cheesecake looks like.The only thing missing here is the full recipe. Besides that: the best video ever! Congratulations and thank you!

[@marcusq7517]

Still my favourite cheesecake recipe after all these years. Always comes out so rich and dense. True classic recipe.

[@Bamshi101]

"Gonna have to invite all your friends over to share this" Hah. Hahah....you're funny.

[@nullsig]

Rory Jakobs yeah i thought it was funny too, then i thought to myself "why is that ? so they can watch me eat it all" hahahaha

[@biancaf.1361]

Lol 😂

[@9sunstar9]

This comment was 5 years early 😂

[@greywolf1632]

I never thought about putting some crack in my cheesecakes. I'll try that and report back.

[@sharaxxvable]

I don't think you will be able to comeback .

[@greywolf1632]

+sharaxxvable Who am I? D:

[@EclipsedShadowK]

+Surfin' Bird butt

[@iTasia101]

what I like to do is just sprinkle a little on top in place of powdered sugar

[@charlesadams9552]

I want crack in my cheesecake also

[@zachariah-binyisrayl5570]

This one video has cleared up ALL of my cheesecake making problems...omg. As a baker, I've been looking for techniques to perfect the outcome of my cakes...and this video has shown me EXACTLY what/how to do it. Thank u sooooooo much for this. It has made a world of difference in my work. 👍🏿😎💎

[@emilybagdad1300]

Honestly, best cheesecake I ever made and had! No cracks or anything! You're awesome man

[@Angela_UG]

I really don't care about the crack, i just want to eat it

[@michaelshields7777]

Yeah! Just cover that crack with some berries or something, hehe!

[@lynkimaberin5956]

Me too! But some restaurants and cafés are strict about the presentation of food 😊

[@MNJGaGa]

Nobody care about cracks. All they want is what's inside. For example, Anus. :)

[@LeosRoses27]

Thank you!!! who cares about cracks

[@astro7172]

Me too...

[@aartiarora7347]

You make me want to watch you and this channel over and over again! Xoxo you're the best ever

[@DessinNuneHov]

i just love you thomas joseph. you are amazing. I have been marathoning your playlist on this channel for an hour and it's as if you have put my life into place.

[@RainbowGardens]

I have found lowering the temp slowly definitely prevents cracking. I just love the chocolate cookie crust.

[@STICKITINYOUREAR]

Gardens- No it doesn't. I followed Martha's recipe to the letter and got a huge crack. I think it was due to the cream cheese not being fully at room temp.

[@patriciabrown3114]

Hey Thomas this is best cheesecake recipe I have ever seen and done it's PERFECT Thank you so very much sir your measurements are so very clear and that I appreciate

[@eyagmurk]

this guy's videos are amazing, I learned a lot from them

[@nisaashariff7508]

I made this, and it was the best cheese cake I've had!

[@MMLynnmarie]

How long did you bake it at 325?

[@shundakm]

I LOVE BAKING AND I LOVE CHEESECAKES. In MY opinion this is THE ULTIMATE CHEESECAKE.... I just ordered a larger pan just to make this cheesecake recipe........ EXCITED and I never care if my cheesecakes have cracks or not....

[@x-log8637]

That was amazing! Good presentation.. now i realize that a cake should be treated preciously!

[@irmamartinez-shealy5721]

I am making this cheesecake for the second time. It was amazing and turned out PERFECT! Thank you.

[@estephaniemiralharstad4078]

First time im baking sheesecake just following your instruction or style..its amazing my husband like it.

[@sangeet2266]

You are fantastic Thomas!! God bless.

[@HeatherBrown-nx9hl]

I tried your recipe and recommendations for not getting a cracked cheesecake. I have to say the results were amazing the; cheesecake tasted perfectly and there were definitely no cracks. I was really pleased with the results of this recipe.

[@joantheurer2815]

Thank you as you are making the cheese cakes I am learning more and more.

[@sarahfrost2118]

when i saw the title i literally thought it was a parody video for crack addicts who put crack in all their food and this video was to help them stop and make a crack free cheesecake i now realise i was wrong

[@01IveR01]

lmao

[@mrzhyde9139]

Sarah Frost I think you have to be a crack addict to think that xD

[@GeoGuy388]

Dumb

[@MM-uu9nx]

ha ha ha

[@microplastique]

haha

[@zee2348]

Hey Thomas! I made my very first cheescake yesterday, and didn't use any flour. It was amazing! Delicious. Now my question is, what's the difference when I put or not put flour on my mixture?

[@zerishkamal279]

flour creates structure in the mixture its just to stiffen it if your mixture was too runny and might fall apart when taking it out you should have added flour other wise if its thick enought to hold shape without extra gluetin to hold shape should be fine by my guess

[@ShanmathiNaiduVshanC]

Discrimination. All cheese cakes deserve to be eaten.

[@awesomelytoxic8912]

Preach

[@fahdchoudry7763]

Cheesecake Lives Matter

[@sleepyhead27]

You're the best at explaining & showing. I've learned so much & will continue to. My man is thankful as well.

[@gracejorgensen8261]

Look beautiful and yummy cheese cake!! I would like to try ..I really love cheese cake..thank you God bless you

[@rosemariekury9186]

Wow! Thanks. My cheesecake usually has cracks, thanks for the wonderful tips, especially putting it in a pan with water and chilling it. Will be npmaking one for Easter so am going to follow your tips

[@blanchturnip]

Tom, you are really inspirational! I baked my Thai Tea cheesecake with your tips on my channel and they came out perfectly! Love Kitchen Conundrum, like how you explain the tips and tricks! It is like a science experiment for the right ratios!

[@warialdasue]

Yum. Thankyou chef. I’ll be following

[@CharithHewawasam]

It's awesome the way you present. You are so relaxed, I'm still a fresher, enjoy your recipes. can you please suggest me a mixer to buy? for batters & doughs. Thank you.

[@JFreak88]

Wow ... I need a cheese cake ... right now ... especially because I'm about to watch some episodes of the golden girls ...

[@bakingandcookingwithvickie8708]

You never said how long to leave it at 325 before switching off the oven.

[@mariadoloresclavio-gutierr4951]

you have a very good explanations in your recipe..thanks for sharing!😍😊

[@lallefunkuba]

I like this, it is very educational. Keep up the good work.

[@cherylwightman6723]

From the original Martha Stewart Recipe: Bake 45 minutes; reduce oven temperature to 325 degrees. Continue baking until cake is set but still slightly wobbly in the center, about 30 minutes more. Turn off oven; leave cake in oven with the door slightly ajar, about 1 hour. Transfer pan to a wire rack; let cake cool completely. Refrigerate, uncovered, at least 6 hours or overnight. Before unmolding, run a knife around the edge of the cake.

[@BHaha-n2q]

Thank you! Bake time/criteria NOT stated in video

[@Hunnie_B]

Wow........the perfect cheesecake, as always thanks for sharing these tips Thomas.

[@heidielizabetharias]

Thomas, I love your videos! I have a kitchen conundrum. Sometimes when I make a loaf (like a gingerbread loaf or a lemon loaf that I make sometimes), it's fine at the beginning of its oven time but toward the middle or end the middle part sinks into the loaf and then never cooks. It doesn't always happen but when it does I have no idea why!

[@JTMcAwesomeFace]

I just made a cheesecake last night! lol Surprisingly mine didn't crack :p Nice tips though I think a knife around the edge works just as well, no need for a torch...

[@safia114]

Best cheesecake recipe I have ever come across aaaand I have come across many haha. Thanks Thomas xx

[@sammyhakimvlogs5608]

This cake looks so delicious Thomas.

[@cristinalicia]

Haven't had cheesecake in years. I think I'm overdue for this decadence 😊 Will have to try these tips and tricks, thanks!

[@brewaldron9914]

I love this thank you so much I am 16 and in culinary arts school and my cheese cake kept on cracking and I couldn't pass my assignment and it was making me upset because I hope to become a baker and bakery owner and I look up to you so much thank you so much

[@pupujohn]

Thanks. Excellent techniques to add.

[@devilpizza123]

I love his hands. This guy is seriously perfection in my eyes.

[@amandaguzman7822]

In your video you didn't mention baking time when heat is reduced? Would like to make this recipe please share that information.

[@teachngal06]

I had *never* made a cheesecake before and I used this recipe for my first attempt. It was 100% successful! Now I want to make a chocolate version, but I don't want to deviate from Thomas Joseph's recipe too much--it was perfect! Will adding some melted chocolate of a good quality, maybe 8-10 oz, to this recipe work? Or will the extra "liquid" change the balance?

[@bonnied72]

Hi Thomas (That's my son's name too)! I need to make 2 different cheesecakes this weekend for friends as birthday gifts. I only plan on making 6" cakes. I'm wondering at which point I should split the batter in half & ad the different flavorings? One will be a candied ginger & lime with caramel & kahlua drizzles. The other will be amaretto with kahlua drizzle and toasted almonds.

[@mcb0613]

Great video. Is the hot water bath necessary .. what is the main benefit of that .. and what happens if you leave it out?

[@alexandraguglieri]

Thank you for these fantastic tips!

[@dianazavala4929]

Please, is there any way to know if the cheesecake is ready in the oven? by inserting a knife, for example? Thank you! Great video and explication!

[@moniquebobb7884]

Love this video!! I definitely will subscribe.

[@FFleurDDeLLuna]

I've never tried a cheesecake where I bake it. I've done one non-bake cheesecake and that's it. Barely knew about getting cracks in them. Gotta try this recipe after getting one of those mixers :) been one of my goals to have one since cooking class in high school few years back.

[@pamjohnson5682]

I love 🧀 cheesecake.thats so good there is a no crack cheesecake.i love the New York cheesecake.your cake looks so good wish i had a piece now.you did a great job.Pam Johnson.

[@ScienceBoy145]

What if you don't have friends and you want to eat the whole thing in a closet alone?

[@alexr.4433]

Do what makes you happy, man

[@itsdalora3006]

Lol....that's my plan 😂😂😂

[@taifalei]

+Jeremy Tang hahahhaha

[@allandyer126]

+Tereza Barros da Silva tio.

[@01IveR01]

I didn't like cheesecake before learn two yrs ago how to make it. Well I make two every week for two months. One for the family one all for me. I'm still trying to get rid of the cheesecake pounds I gained lol.

[@MaryamKitchenDiary]

Very delicious cake

[@avinelleorr4360]

great demonstration. I have some cheesecakes to make in the near future for friends. I plan to use your recipe...just 2 small ones instead of one large.

[@tonyfurtado5595]

I’ve been using a simple cheesecake recipe from Nick Malgieri’s book “How to bake” for years and it has never cracked and always delicious.

[@gelinejoseph5842]

Thank you for sharing all these baking and cooking tricks. It's fun watching you and learning so much at the same time. Can you show one recipe of icing used in writing greetings on cakes ? or is it the same rdcipe as buttercream frosting ? Thank you.

[@robbiecrossing9447]

Your videos are great, but.....we tend to bake with a lot less sugar here in Oz. Could you post some recipes for everyday foods (like cheesecake!!) With less sugar. I'm afraid to reduce the sugar by half in case it doesn't turn out properly.thanks .

[@Liv-tr9of]

Chef John said that overcooked egg whites in the batter is the reason that it cracks. I think will trust Chef John.

[@tilglisson3483]

I would like to make a dark chocolate cheesecake, possibly by adding melted chocolate and cocoa to the cream cheese/sour cream/sugar batter. Can that work? Can you suggest proportions? Thanks. Also, can you scale a cheesecake recipe up or down? For example, from a 10 inch to a 7 inch, just by scaling the amount of each component by (7/9)^2? Yours is a super how-to video. Thanks.

[@inescardillo8829]

Thank you, Thomas, for another great recipe and detailed video! Is there a way to get a written version of this recipe?

[@bonitaashford]

beautiful; (have you used ricotta at all? I like to puree ricotta or use half "cream cheese" and half ricotta. I always use the "water bath" method with tin foil wrap as well....best way. Your cheesecake looks perfectly beautiful Thomas. thank you

[@carmenidziak2884]

I made this and it was excellent.

[@vahneb7260]

As a kid I remember the bakery cheesecake having a cream cheese crust around the cake; do you have any recipes for a cream cheese crust?

[@aggiea7544]

Hi Joseph So riddle me this one then: my cheesecake has very similar ingredients, less a pound of cheese. My method varies in that I beat the crap out of the batter every step of the way to put tons of air in (hence the reduction in cheese-no room in my pan). Then, not in a water bath, I start the bake at 500F for 10 minutes, then reduce to 200F for a few hours. It is such a silky smooth texture cheesecake, less heavy too. No cracks. But seems to go against everything you say.. How come it works my way?

[@pearlexi]

That cheesecake looks so delicious!

[@nancypoinapen2145]

hello. thanks for the video. I like it. How many pieces u got with this 10in cake? thanks a lot

[@willieturner75]

What's your suggestion on using a convection oven? Do I use the fan or not? What temp is best to start on?

[@firebird100779]

soo I got you bake it for 45 mins at 350 degrees f, then reduce the oven temp to 325 degrees, how long does it bake at this second temp? because 45 mins is not long enough to bake a 10 inch cheesecake.

[@baloghbrighitta]

Tom, please tell me, after i reduce the heat, i open the oven door and cook it like that for 1 h or i have to cook it more at the temperature of 325 F with the oven door closed? if so, for x minutes and then let it rest for an h in the oven with the door opened? i didn't quite get that part. Thank you!

[@baloghbrighitta]

+Alexcia France thank you

[@JRMCNEA]

+Brigi Balogh It is to slowly reduce the heat of the oven the water bath and the cake. unlike going form a hot oven to a "cold" kitchen.

[@oushifashionhouse]

Oh my god. How perfect you make. God safe your hands

[@memoto8031]

Once you lower the temp to 325 degrees, how many more minutes until it’s done baking?

[@angelacolonna2536]

GM THOMAS JOSEPH I WATCH YOUR VIDEOS ALL THE TIME.I WOULD LIKE TO KNOW HOW MUCH IS TOO MUCH BEATING WHEN MAKING A CHEESECAKE. BUT MAKING SURE THAT EVERYTHING IS MIXED WELL. ANGELA. COLONNA

[@PrincessPumpernickel]

Great tip.

[@danielsummer5155]

Amazing! Just like an art.

[@Redchocobo]

I came here because I was having a problem with the police and how I "couldn't put an illegal drug on my food" and I must say, I was terribly disappointed. But then I realized that if I follow this recipe, my problems will actually go away! I was pleasantly surprised. 8/10. Needs more purple.

[@275carreira]

That's mouthwatering!

[@denisemi]

Hey Thomas, I love this channel. I adore cheesecake, but here in my country we can only find the cream cheese spread. Can I still use the spread for baking cheesecakes? Any substitutions needed?

[@bigeyesxx]

Cracked or not, as long as it was baked perfectly, i'd eat it.

[@jillhbaudhaan]

If I want to change up the filling, at which point would I add it? After the eggs? After the vanilla?

[@victoriahuff6473]

Flavor wise I would add it when ur supose to add the vanilla

[@sandraboxill1322]

Ok...so when can you come over....aaahhhh. yummy..you are sooooo good. You make everything seem so simple. Thanks I'll try again...

[@wellivea1]

What kettle is that? It's beautiful.

[@preciousllama4942]

Perfect as always! Thank you!

[@ashleymanney450]

Just cover the cracks with berries! :P

[@sheruuu5935]

yupp.. exactly what I thought.. berry sauce or whole ones as well..

[@indrithalili9343]

no

[@FrancisJannFloresca]

hahahaha no. NO

[@ariel3725]

I don't think he elaborated on what he meant by overbeating. How long would it take before you would consider the mixing on the overbeating end?

[@ninsbelleza8415]

i love all of your vids..so informative!

[@jesicalaurencia5904]

i'm using the electric oven, and there are some functions for the heat, what kind of heat should i use? the bottom heat or the up and bottom heat? thankyou. btw the up ad bottom heat also completed with the fan in it.

[@carolnoe9037]

I wish I would have seen this before I took a knife around my cheesecake. It messed up the edge. I might have slightly over cooked it. It didn't crack I'm so glad for that.

[@barriekrochmalech7722]

Could I please have the exact recipe. I hear you say preheated oven to 350 and bake for 45 min then turn down to 325 but you don't say how long??? Can we have a written recipe please?

[@inescardillo8829]

I'm trying to locate the written recipe too!

[@H1ST0RYWriter]

www.marthastewart.com/343413/cream-cheesecake

[@rosemarieczajkowski9574]

After the 45 minutes how much longer does it stay in the oven at 325°

[@Ace_Of_Bace]

@@rosemarieczajkowski9574 (it is baking as we chat) 55 min @ 320. I had to go and look at their recipe - which makes you do the math....lol

[@1bongocero]

@@Ace_Of_Bace There's conflicting instructions to the written recipe and what this guys says on the video. He says turn the oven down to 325º after 45 minutes of baking the written recipe has the cake baking for 1 hour and 40 minutes without lowering the temperature from 350º . In addition Joseph says not to cover the cheesecake, which is correct by the way, but the written recipe says to cover with plastic wrap before chilling overnight or for 6 hours. If a beginner was making this they would be a bit confused and have to turn their kitchen into a "test kitchen" so to speak to see which instructions give the best results.

[@Som-Hanoolaato]

Love it Thanks for sharing

[@pamm2230]

To warm the cheesecake after chilling what other methods could be used to warm the sides of the pan? If you left the pan wrapped in the foil while chilling..could you just set that back into the pan it was baked in adding warm water and just let it sit for a couple of minutes then remove from the warm water bath and proceed to remove the cake from the pan as described..?? Still learning all the tips and tricks to cheesecake. Thanks for sharing your knowledge with videos here on KZbin.

[@c818670]

How long do we leave at 325? Can I use hand mixer if I don't have the electric mixer or would it change consistency of cake? Last one, how do I remove cheesecake without causing cracks from regular pan? I don't have springform pan. Thank you!

[@michaelshields7777]

Here's another tip: if you want to avoid unsightly cracks, just pull your pants up, hehe!!

[@Andybiotics]

Not all cracks are unsightly.

[@Powerofriend]

Most all seem edible.

[@fahdchoudry7763]

I made a cheesecake once for my uncle. It had some cracks on it. He got angry and refused to try it. I felt so down. It tasted fantastic though. I wish he would have at least tried it. Thanks for the tips to make it crack free.

[@abdullahestonia5082]

Thank you Everyday Food, your videos are very useful, my question would be: how to keep Eclare crispy after cooking at least a day or so p.s in Malaysia (hot and humid temperature)

[@AnjuJuliette23]

I like to use condensed milk insted of sugar, is there any difference or will affect the cheesecake to sink and crack if I use it?

[@ManUntdForever]

This looks so decadent!

[@Onekitchenblogfood]

Oh yes. A cheesecake.. perfect cheesecake. Thanks for the tip!