Perfecting Japanese Cheesecakes

[Justfoodandlife]

Has anyone made a Japanese cheesecake with no cracks on the top before? Mine usually come out with cracks, although they taste delicious. Any tips?

 

[retired baker]

overbaking or too high temperature will do that.

 

[JaniceLindsay]

To avoid cracks in Japanese cheesecake: bake low and slow (around 300-325°F) in a water bath, don't overmix, don't open the oven door while baking, and cool it slowly in the oven with the door cracked open. Room temperature ingredients also help. A tiny crack or two is sometimes unavoidable, but these tips should minimize them.

 

[midnightbastet]

Achieving a crack-free Japanese cheesecake requires proper mixing and baking techniques. Whisk egg whites gently to avoid overbeating, and bake in a water bath for even heat. Check this to pair baking with relaxing core-strengthening exercises!