Has anyone tried this? Is it a good internal temp for judging doneness? I've made a ton of cheesecakes over the years but I've yet to work out doneness by internal temp. I got the 150 degree rule from the Cooks Illustrated Baking Book ( the newer one).
Lately I've been making the Barefoot Contessa raspberry cheesecake recipe but she has you leave it in the oven turned off for an extra hour after baking to finish cooking. My main oven was busy so this time I cooked it in the my Breville smart oven which I know won't hold the heat for an hour like my stove oven will. I tested the internal temp and it said 135 so I'm going to bake it longer and test out the 150 degree concept.
Anyone use temp as a guide in judging the doneness of cheescakes?