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Cheesecake with a wiggly center--should I bake longer on low heat?

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Cheesecake with a wiggly center--should I bake longer on low heat?

ChristinaMason | Dec 12, 2012 12:05 PM

I made this recipe http://www.epicurious.com/recipes/foo...

One change I made was to swirl in some pureed cherry pie filling (a total of maybe 1/3 c.). I was going for that festive look. It didn't work all that well because the custard was quite thin before baking.

Per the advice of several commenters, including one on Chowhound, I increased the bake time by 15 minutes. I let the cheesecake rest undisturbed for one hour and just checked it. It cracked in the center, but it's also still a little bit jiggly. It's about at the place where, if it were a quiche, I would remove it from the oven knowing that the center would firm up as it cools. However, since the cheesecake has already cooled quite a bit, I'm not sure.

So, should I bake it longer? How long and at what temperature would you suggest?

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