What if your cheesecake weeps water?

If your cheesecake weeps water, it is most likely due to one or more of the following reasons:

1. Too Much Water in the Filling: Make sure to measure the ingredients accurately, especially when adding dairy products like sour cream or cream cheese. Use full-fat ingredients to reduce the water content.

2. Overmixing the Filling: Overmixing can lead to a loose filling that is more likely to weep. Mix until the ingredients are just combined, avoiding over-beating.

3. Using Low-Quality Cream Cheese: Cheap or low-quality cream cheese can have a higher water content, leading to weeping. Stick to high-quality, full-fat cream cheese.

4. Not Baking Long Enough: Underbaking the cheesecake can cause the filling to remain too liquid and prone to weeping. Check the internal temperature (should reach around 150-155°F or 65-68°C) and bake until set, with only a slight jiggle in the center.

5. Rapid Temperature Change: Cooling the cheesecake too quickly, for instance, moving it directly from the oven to the refrigerator, can cause condensation on the surface, which may drip down the sides and cause the appearance of weeping. Let the cheesecake cool slowly to prevent this.

If you find your cheesecake weeping, try to identify the cause and make adjustments for your next bake. You can also try to save the situation by gently blotting any excess moisture on the surface with a paper towel.