The most common reason for a brown cheesecake on top is because of over-mixing the batter, most home chefs do not understand this and think they have done something wrong. A common misconception among people is that mixing the ingredients to a uniform consistency will result in a uniform color and texture, which is not always true.
Cream cheese can turn brown if it’s overcooked because of its high-fat content making it more susceptible to scorching than other cheeses. This happens when you cook cream cheese at too high a temperature or for too long.
This statement has been added as an edit: It should be noted that low-fat cream cheese would reduce this problem, but keep the general principles below in mind!
What causes my cheesecake to turn brown on top?
The simple answer: Cream Cheese
It doesn’t necessarily need to be cream cheese, but it usually turns out like this because we are using cream cheese in most cheesecake recipes.
Having browning on my cheesecake is not appealing to my eye, what can I do?
The simple answer: Fix your method!
What are my options? There are three solutions for you to try out if you have a browned cheesecake issue. Please remember that the different methods will not produce the same results. If one does not work please try another one or a combination of methods until your desired result is achieved.
- Under-baking the batter relative to the recipe, means that you set a lower baking time than required by the original recipe, check my cheesecake frequently after putting it in the oven and adjust accordingly – don’t just follow my instructions blindly!
- Use my cheesecake crust, my recipe is foolproof and produces beautiful results every time.
- Put the cake into the oven preheated to 200 degrees (Fahrenheit), if your oven doesn’t go that low you can still do this by using a warming drawer or putting it in the warmest area of your kitchen for 10 minutes before baking. The key point here is to make sure that your oven is at least 100 degrees hotter than what you want to cook! This will allow plenty of room for error.
Things You Need
What do I need? Always bring these simple ingredients with you when making my cheesecake instructions – don’t worry, they are quite common.
- Heavy cream (or heavy whipping cream depending on where you live)
Why my cheesecake is burning? Most likely you have something too close to the oven, my advice is to set a timer and check on your cake every 5 minutes. It should be done in about 30 – 45 minutes dependent upon your oven.
What does my cheesecake crust taste like?
My cheesecake recipe uses pie crust because that’s what works best! You can substitute it with regular unbaked pie dough or a graham cracker crust if desired, but do not alter my instructions in any other way. If my instruction tells you to add 1/2 cup of butter, then use 1/2 cup of butter. Especially when baking please do not alter recipes! Many people think that they know better, but these recipes have been made thousands of times for many years by myself and my friends.
Where can I find my cheesecake?
It is always better to try out my cheesecake recipe first before serving it to other people because you want them to like it too. This doesn’t mean that you cannot use my recipe as a base or base my instructions on a different type of cheesecake recipe.
Cheesecake is my favorite dessert because it’s so delicious and creamy. If you are struggling with getting your cheesecake to come out the way that you want, then this article will introduce myriads of recipes that can help fix browned cheesecakes on top. With these different methods, whether baking or cooking in a warmer oven, there should be an option for everyone! Remember not to change my instructions when making my recipe-it may turn out differently than what I intended. Which method did work best for you? Let me know if any questions arise by commenting below!