Falling Cheesecake

EvelynB · #1 (**permalink**) July 30th, 2009, 02:40 PM

I have a recipe from the Cheesecake Factory. I've made it twice with splendid results. It came out nice and fluffy, just like the original. However the last time I made it it fell and was very heavy (more like New York Style). I can't figure out what I did wrong. Can anyone tell me how to keep the cheesecake from falling?

Kitchen Witch · #2 (**permalink**) July 30th, 2009, 04:07 PM

Evelyn - did you by any chance open the oven door during the first 45 minutes of baking time? That will make a cheesecake fall.

EvelynB · #3 (**permalink**) July 30th, 2009, 07:55 PM

I don't believe I did. The cheesecake fell after I took it out of the oven when the baking time was done.

Kitchen Witch · #4 (**permalink**) July 30th, 2009, 07:59 PM

Cheesecakes do fall "a little" - not all the way down - but they do "settle" just a wee bit.

EvelynB · #5 (**permalink**) July 30th, 2009, 08:15 PM

Nope. This one didn't fall just a bit. I'd estimate it reduced about 1/2 the size it was when it was in the oven. The first times I made it the fall was much lower and left it light and fluffy. I've read that some people leave cheesecakes in the oven to cool before removing it, could I possibly have removed it too quickly and the rapid cooldown caused it to fall?

Kitchen Witch · #6 (**permalink**) July 30th, 2009, 08:56 PM

Did you (by any chance) leave something out or use a different brand of an ingredient? I remove my cheesecake from the oven when done and place on a rack to cool. The center "falls" just a tad - which is normal. But I've never had a "collapse". I don't leave a cheesecake in the oven to cool - I feel it can dry it out - but then again I am using a recipe that I wrote.

Kitchen Witch · #7 (**permalink**) July 30th, 2009, 09:04 PM

Also - what about overbeating which could introduce air bubbles into the batter. If these air bubbles are around while baking, then the bubbles could expand causing the cheesecake to rise. Then, the bubbles will burst (because a cheesecake has very little in terms of structural support - no flour) and the cake will fall. The solution? Use low speeds on your mixer and help the air bubbles rise by lightly dropping the cake before baking. A popular "trick" is to run a knife in a multiple 'S' pattern through the batter after it's been poured to help release air bubbles.

EvelynB · #8 (**permalink**) July 31st, 2009, 08:56 AM

Thanx for ur help. I'll try the things u suggested. I perhaps could have overbeaten it and I did switch from Philly Cream Cheese to the store brand.

Kitchen Witch · #9 (**permalink**) July 31st, 2009, 12:27 PM

I did that ONCE - switched to an off-brand - NEVER AGAIN! My cheesecake did not fall - but it was not as good as it should have been. You may have just overbeaten it - that can happen.
(I ALWAYS stick to Philly)

lvdkeyes · #10 (**permalink**) July 31st, 2009, 01:10 PM

There are some store brands that are good, but cream cheese must be Philly, just like mayo must be Hellman's (Best Foods in the west).

Kitchen Witch · #11 (**permalink**) July 31st, 2009, 03:36 PM

exactly lvdkeyes! there are just some things you cannot change!