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Spent three hours trying to fix a cracked cheesecake top
I was making a classic New York style cheesecake for a friend's birthday, and the top cracked right down the middle after it cooled. I figured I could fix it with a simple sour cream topping, but the first batch I made was way too runny. So I had to make a second, thicker one, which meant waiting for the whole cake to chill again. Then the topping itself started to pull away from the edges when I spread it. I ended up carefully patching it with a spatula and extra graham cracker crumbs around the border. The whole repair job took over three hours from start to finish, when the baking itself only took one. Has anyone else found a faster way to salvage a cracked top without re-baking?
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lewis.mila18d ago
Yeah, kai_webb91's jam trick is a total game changer.
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kai_webb9118d ago
Ugh, that sinking feeling when you see the crack... been there. Last time it happened, I skipped the sour cream layer entirely. I just warmed some apricot jam with a tiny bit of water, brushed it over the warm cake to fill the crack, and let it set. It acted like a shiny glue. For the edges, I pressed the crust crumbs into the sides before it fully set. Took maybe 20 minutes total and looked intentional, like a fancy glaze.
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That apricot jam trick from kai_webb91, does it work on a cold cake too?
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