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Cheesecake input-- cheesecake experts, please help!!

i_eat_a_lot_of_ice_cream | Sep 26, 200904:38 AM

I've made the same recipe for cheesecake about 7 or 8 times and have never had an issue with it aside from cracking (which I don't really care about). I made the cheesecake last night again, and experienced something strange. The cooking time called for is 2 hours and 15 minutes, at 300 degrees. I checked on the cheesecake at 2 hours and 10 minutes and found it essentially raw inside when I stuck a knife in it (the recipe says the knife should come out clean). It was billowing and cracking A LOT more than usual, and it was already slightly brown on the top even though it barely seemed set at all. I left it for another 10, and still it seemed very un-set and not finished in the middle. After about 15-20 more minutes, the knife finally seemed clean-ish and the top was as brown-ish as I'd want it to be, so I took it out, cooled it, and then stuck it in the fridge.

Basically, the cheesecake ended up cooking for about 25-35 more minutes than the recipe called for, which has NEVER happened before. It doesn't look very pretty due to all the cracks, but what concerns me more is what it's going to taste like. Did I ruin the cheesecake? What conditions might have affected the cooking time of the cheescake so drastically? Should I have just taken it out at 2 hours and 15 minutes even though it didn't "look" ready according to the instructions of the recipe?

Cheesecake experts, help!

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