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chef_ang
Junior Member
Joined: Mar 14, 2007
Posts: 22
Location: Sidney, Ohio
Birthday: Aug 16
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 Posted:
Wed Jul 02, 2008 10:03 pm |
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Ok I am baking 3 cheese cakes right now and they still seem loose like the center is not down but the top is just now turning golden brown and then have been in there for like 4 hours. Whats the deal? Am I going to have to rebake??? |
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littlecake
Forum Fanatic
Joined: Sep 18, 2006
Posts: 1589
Location: the fine line between genuis and insanity
Birthday: Nov 21
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Wed Jul 02, 2008 10:52 pm |
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i'm not a cheesecake expert....but i was gonna add them to the shop a while back....i remember reading about them, that they would be kinda loose in the middle when they were done.
sorry i couldn't be more help. |
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k8memphis
Forum Addict
Joined: Mar 21, 2005
Posts: 979
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Thu Jul 03, 2008 4:58 am |
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I know I'm way late here but if you have an instant thermometer the internal temp is supposed to be 169 degrees. My local grocery store sells the therms for like $7. Just a thought for next time maybe. |
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Mike1394
Forum Addict
Joined: Feb 20, 2008
Posts: 943
Location: Michigan
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Thu Jul 03, 2008 5:04 am |
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Your going to have to post your recipe, and baking temp. Baking for 4 hrs something went awry. CCs shouldn't be golden brown
Mike |
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moxey2000
Frequent Member
Joined: Feb 23, 2007
Posts: 360
Location: Andros Island, Bahamas - Supporting Our Troops!
Birthday: Mar 08
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Thu Jul 03, 2008 5:06 am |
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What temperature were you baking at? Were the cheesecakes in a water bath? Since I'm late with this, how did they turn out?
I made cheesecake yesterday. My recipe is for a 9" in a springform pan with 1.5 lbs of cream cheese. I baked for 1 hour at 350F.
Hope yours came out OK  ! |
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mgdqueen
Forum SuperStar!
Joined: Jun 13, 2006
Posts: 2042
Location: TN
Birthday: Dec 18
Gallery Supporter Member
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Thu Jul 03, 2008 5:09 am |
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If you have baked for 4 hours, that's WAY too long...unless they are 16" diameter and 8" thick! Cheesecake should have a "wet spot" in the center even when it's done. It firms completely upon cooling. And yeah, a thermometer would be a good thing for future reference. |
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k8memphis
Forum Addict
Joined: Mar 21, 2005
Posts: 979
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Thu Jul 03, 2008 6:21 am |
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Well the oven was crowded too. I don't know. |
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mcelromi1
Junior Member
Joined: Apr 21, 2008
Posts: 95
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Thu Jul 03, 2008 6:37 am |
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Wondering how everything turned out.
4hrs is a REALLY long time for Cheesecake.  I agree with the othe comments that it sounds like a temperature or overcrowding issue.
If you cook them until their completly firm they will be overcooked, because they continue to cook and firm up when you take them out of the oven.
Hope they turned out well. |
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rmelendrez
Regular Member
Joined: Oct 17, 2007
Posts: 105
Location: CA
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Thu Jul 03, 2008 6:39 am |
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Too many in the oven...bake them one at a time for a least 1 hour at 350. |
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