Why Cheesecakes Shrink: Understanding The Real Reasons Behind Sunken Sides
Written by yash lakhan | January 2, 2026
The cheesecake may have looked beautiful coming out of the oven – smooth, evenly cooked throughout – but after cooling it shrank significantly as it cooled down. Cheesecake shrinkage is a disappointment due to its appearance (the fact that the cheesecake did not look the same after cooling as it did when it was put into the oven), and this occurs frequently for bakers. In general, the issue of cheesecake shrinkage stems primarily from structural issues, moisture migration, and temperature changes, and not simply because of the ingredients used or their flavor profile. Knowing what causes cheesecake shrinkage to occur will allow bakers to create cheesecakes with no cracks, no sinks, and no uneven edges without overcomplicating their baking method.
Overbaking and Excess Protein Tightening
The primary cause of cheesecake shrinkage is that the cheesecake has been overcooked. When the cheesecake has been baked too long and/or too hot, it causes the proteins found in the egg to become too rigid and restricts their ability to flex as steam evaporates during cooling. When the steam escapes during cooling, it immediately pulls the cheesecake away from the pan and causes a collapse in the center.
Too Much Air in the Batter
Another common cause of cheesecake shrinking is the incorporation of too much air into the batter. This occurs due to overmixing, which leads to an excess of trapped air bubbles in the batter. When these air bubbles expand when baking, they then collapse once cooled down, causing a decrease in volume and sinkage on the surface of the cheesecake. The majority of the shrinking of cheesecakes stems from the mixing speeds and durations rather than the proportion of ingredients used. Cheesecake batters with a density and smoothness will set more evenly and therefore resist any excessive collapsing.
Oven Temperature Fluctuations
Inconsistent temperatures in the oven also heighten the potential of cheesecakes shrinking. As a result of high temperatures at the beginning of the bake cycle, cheesecakes rapidly rise and weaken structurally with a drop in temperature toward the end of the bake cycle. Differentiating factors of this inconsistency include oven calibration inaccuracies and heat loss through open doors. Stable moderate heat gives cheesecakes time to gradually set, which helps to regulate the release of moisture.
Moisture Loss During Cooling
Cheesecakes naturally lose moisture when cooled; however, how quickly that loss occurs significantly affects the amount of shrinking that takes place. Rapid moisture loss causes a sudden retraction in the batter, which results in the visible sinkage of the cheesecake. Cooling the cheesecake too quickly, such as placing it in a cold room, makes for a rapid loss of moisture; thus, the structure can not adjust to the loss of moisture and will therefore shrink more dramatically than if cooled slowly.
Pan Adhesion and Structural Stress
When a cheesecake cools, it shrinks inwards. As it does so, it will feel tension on the side of the pan that causes the cheesecake's top to move down or to occupy the same space in uneven columns. As the cheesecake shrinks, it will also create stress on the centre of the cheesecake, which leads to a dip venting towards the edge of the cake.
Ingredient Ratios and Internal Balance
Shrinking cheesecake happens because of structural imbalances. It does not always happen because of improper baking methods. This means that much of it is about how well the recipe is designed to create a well-balanced cheesecake. Using too many eggs will create a firmer, more elastic structure that is more likely to shrink than a cheesecake. While not enough fat will create an inflexible structure. Most cheesecake recipes are designed to be balanced based on a flavoring so that they can hold moisture and be able to adapt to the cooling process without losing a great deal of volume.
Shrinkage as a Structural Response
All cheesecake shrinkage problems follow a predictable pattern of a structural response. As the cheesecake cools, it releases steam from its interior as heat, and causes the proteins to turn into solid pieces. As soon as the cheesecake is released from the pan, it shrinks down as soon as the weight of the cheesecake comes off of it. Because of these reasons, cheesecakes should be baked through low heat, with as little air as possible, and with patience when cooling. While cheesecake shrinkage is not always going to be eliminated completely, cheesecake shrinkage can at least be minimised to a soft, gentle collapse, rather than a sudden collapse downwards.
Conclusion: Preventing Cheesecake Shrinkage Issues
The techniques employed by the baker directly influence why a cheesecake shrinks. It is important to remember that cheesecakes shrink because they were overcooked and then cooled too quickly, resulting in a lot of air in the cheesecake. Creating an environment for the cheesecake to cool slowly and stirring the batter very gently will ensure that the cheesecake retains its height and smooth, even edges. Understanding how shrinkage works, this can eliminate any frustration that comes along with creating a cheesecake and can also help the baker learn how to successfully create a cheesecake.