I made this cheese cake for someone special, I followed recipe 100%; however the cake cracked before it came out of oven. I was very upset because I didn’t have time to make another one. Also I didn’t know what I did to cause this.
I was thinking let me check with google to see if I can fix it. Well, there were so many different ideas out there. So I decided to try the sour cream one because it seemed like a good idea. After I apply the sour cream mixture ( with sugar and vanilla) to the crack. I baked it for another 20 minutes. It didn’t turn out to be OK after it cooled down, the colors were different, and the sour cream sank down.
Finally I decided to use the second fixing idea, this time it worked much better than I expected, actually it worked like MAGIC!!!! Here is the link to it: https://www.youtube.com/watch?v=1Wg_PVc84Zk
Not only it works really good, it is super easy. I should have tried it at first. But make sure you do it after you refrigerate the cake for hours. ( I did it the next day) I didn’t add the jam and fruit on the top to cover it up (it was perfectly fine without). But I wanted to make the cake a little fancier, so I did the decoration.
I cooked my own strawberry jam by cooking one pound of strawberry with 4 tbsps sugar and 3 tbsps water for about 30 minutes. Nobody noticed the cake was cracked, and everyone liked it so much. bravo!!!
After the google search, I also found out the reasons for the crack. Everything needs to be in the room temperature and I didn’t take the eggs and cream cheese out of my refrigerator long enough. By the time I added the egg to the mixture, my mixer speed was kind of high (medium instead of low) so I over-mixed the batter. It was such a good experience for me, not only I made a tasty cake, but also learn something new!!!
Here is the link to the recipe: https://caiqinchen.com/2014/08/23/american-cheese-cake-vs-chinese-cheese-cake/