Addictive Recipes from a Self-Taught Baker

How to Prevent Cracks in Cheesecake.

Here are my tips for baking the perfectly smooth cheesecake. 

Here are my kitchen-tested tips for baking beautiful cheesecakes every time. No cracks or lumps!

{pictured: Blueberry Swirl Cheesecake}

Cheesecake has been one of my favorite desserts ever since I was young. My mom made an amazing amaretto/chocolate chip cheesecake every Christmas. Rather than counting down the days until Santa, I would count down the days for that cheesecake.

Yep, I’ve had a major sweet tooth my entire life.

Cheesecake is always an elegant, indulgent dessert to serve. It sounds and looks overwhelming and complicated, but they are nothing to fear! Take your time with the recipe and make sure you read through all of the instructions before you begin.

That’s my tip with nearly every dessert you bake.

Cookies 'n Cream Cheesecake by

Here are a few simple tips and techniques you can use to avoid lumps and cracks in your next cheesecake. By the way, I suggest you try my Cookies ‘n Cream Cheesecake. That recipe is found in my cookbook. It will rock your Oreo-loving world.

Yeah, I just said that.


  • Use room temperature cream cheese. Cold cream cheese is more difficult to mix and will typically leave lumps.
  • Be sure to mix the cheesecake ingredients (minus the eggs) very well, eliminating any possible lumps in the cream cheese.
  • Eggs hold air inside the batter, which could rise up and cause cracks. So, mix the eggs as little as possible once you’ve added them.
  • Always use a springform pan.
  • Waterbath. This is the best way to avoid cheesecake cracks. Read more details about my easy water bath technique below.


  • Avoid opening the oven door while the cheesecake is baking inside. Big cracks are often caused by drafts and temperature changes.
  • Avoid overbaking! This is the most common culprit of cracking. When the cheesecake is done, there will still be a 2-inch to 3-inch wobbly spot in the center of the cheesecake. Also, the edges will be slightly puffed.


  • Once the cheesecake is done in the oven, simply turn the oven off and crack open the door. Leave the cheesecake inside for about 1 hour. Again, sudden changes in temperature often cause cracking.
  • Once the cheesecake is at room temperature, cover tightly with plastic wrap and chill 4-8 hours or overnight (my preferred length of time).

What is a water bath?

Cheesecakes are often baked in water baths. This simply means that the cheesecake is baked in its round springform pan, then the pan is placed into a larger pan with hot water inside. This method is used because the hot water steam will ensure even baking, thus lessening the likelihood of cracking on top.

Here is how I make a water bath:

Wrap the pan with aluminum foil on the bottom and up the sides (a photo of my typical cheesecake pan is below). I usually do this before pre-baking the crust – if the recipe calls for pre-baking the crust, of course.

Then, place the cheesecake pan in a large roasting pan. Fill the cheesecake pan with filling. Then, fill the roasting pan with about 1/2 inch – 1 inch of hot water. I usually fill with water once placed in the oven to bake because it is hard to transfer a water-filled roasting pan with a cheesecake inside of it into the oven and not spill. So that is why there is no water in the pan in the photo below.

Cheesecake Water Bath

Of course, when all is said and done, your cheesecake may still have a crack of two. Sometimes there is no way to avoid them all! Covering with fruity sauce or whipped cream hides everything. 😉 Now go bake some cheesecake!