Hi all. Years ago, in the Bay Area, there was a wonderful bakery that 'specialized in cheesecake. Its name was Dorfer's Vienna Cheesecake. Alas, they are long gone.
I had a friend who provided cubed cheesecake bites for a shower I attended. Dear God, IT WAS DORFER'S!! I begged, cajoled, pleaded, promised her whatever she wanted if she'd just give me that recipe. She finally did, but the baking instructions said 15 mins @ 250 degrees.
I made the cheesecake several times but couldn't go along with the time/heat instructions and, obviously, it never turned out like it should have.
My Q: Have any of you ever had Dorfer's Vienna Cheesecake? Is it possible to bake one at 250 for 15 mins and have it done and not poison anyone (it has eggs in it - can't recall the rest of the recipe (I'm in my truck and the recipe is at home)). I would appreciate whatever feedback you can give me.