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Why Did My Cheesecake Sink In The Middle? How To Fix It

Norah Clark
Cheesecake sunk in the middle

Cheesecake may sink in the middle due to overbeating the batter, which incorporates too much air, or drastic temperature changes causing it to rise and fall rapidly. Also, if it’s underbaked, the middle may collapse. Cooling gradually can help prevent sinking.

As a lover of all things sweet and creamy, there’s nothing like biting into a slice of smooth, rich cheesecake.

Sadly, there are few things more heart-wrenching than spending hours baking what you thought was the perfect cheesecake, only to pull it out of the oven and discover that it has sunk in the middle.

Read on for further insights and some expert tips; you’ll be whipping up perfectly smooth and creamy cheesecakes in no time!

Common Causes of Sunken Cheesecakes

Cheesecake sunken in the middle. Credit: Keep Calm and Eat Ice Cream
Cheesecake sunken in the middle. Credit: Keep Calm and Eat Ice Cream

A sunken cheesecake is a common problem that can happen to even the most experienced bakers.

There are a few reasons as to why your cheesecake may have sunk in the middle, including:

  • Not enough structural support: Cheesecake may need eggs and other binding agents to hold it up and keep its shape.
  • Not baked long enough: If the cheesecake hasn’t been baked for the full amount of time specified in the recipe, it may not have had enough time to set properly.
  • Oven temperature: If the oven wasn’t hot enough, the cheesecake may not have been set properly.
  • Using the wrong size pan: If you use a pan that’s too small, the cheesecake will be too thick and may not be set properly.
  • Overbeating: Overbeating the filling can add too much air, resulting in a sunken cheesecake.

Tips For Fixing Sunken Cheesecakes

While a sunken cheesecake can be frustrating, it’s not necessarily a lost cause.

Here are some expert tips to help you fix a sunken cheesecake:

  • Allow the cheesecake to cool to room temperature before attempting to fix it. Trying to fix a cheesecake that’s still warm can cause it to crumble and fall apart.
  • Make a whipped cream topping: While this won’t fix the sunken middle, it will cover up any cracks and make your cheesecake look much more appetizing.
  • Fill the sunken middle with whipped cream, fresh fruit, or a fruit compote.
  • Chill your cheesecake in the fridge for several hours before serving. This will help it set properly and make it easier to cut.

My Experience With Sunken Cheesecakes

As a chef with years of experience working in Michelin-starred restaurants around the world, I’ve had my fair share of sunken cheesecakes.

In fact, I’ve had to rescue more than a few in my time. But one experience stands out to me in particular.

I was working in a busy kitchen in Paris, and we had a large order for a table of VIPs who had requested our famous cheesecake for dessert.

I made the cake according to the recipe, but as it cooled, I noticed that the middle of the cheesecake was sinking. I knew I had to act quickly!

I whipped up a quick batch of raspberry coulis and poured it over the top of the cake.

The coulis filled in the sunken middle and gave the cheesecake a beautiful, vibrant color.

Once I carefully sliced the cheesecake into miniature portions, the VIPs loved it, and it became one of our most popular desserts.


Can I Fix A Sunken Cheesecake?

Yes, there are several ways to fix a sunken cheesecake, including filling it with whipped cream or fresh fruit, making a whipped cream topping, and chilling it before serving.

How Do I Prevent My Cheesecake From Sinking?

To prevent a sunken cheesecake, make sure to use enough structural support in your recipe, bake it for the full amount of time specified, make sure your oven is at the correct temperature, and use the right size pan.

What Do I Do If My Cheesecake Has Cracks In It?

If your cheesecake has cracks in it, you can cover them up with a whipped cream topping, fill them with fresh fruit or a fruit compote, or serve the cheesecake as is. Cracks in a cheesecake won’t affect the taste or texture, so don’t stress too much about them!

Profile Image Norah Clark

Norah Clark

Norah Clark, Editor of Boyd Hampers! Norah is a food writer with over a decade of experience in hospitality as a pastry chef, sous chef, and barista; former chef at the Savoy Hotel, Ritz Carlton, Four Seasons and Plaza Hotel.

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1 comment

I took my time I follow the recipe and it spilled over and sunk trying to lead to bake lneed help cooking or baking

Sandra white

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