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???
They should still wiggle like jello. You need to cook to an internal temp of about 150 - and then they are done. They will firm up while cooling.
Should have added (but wanted to give you a quick answer so you could pull them out of the oven before they are overcooked and end up cracking and falling).
Many people are confused - but a cheesecake is NOT A CAKE, it is a custard and so it should not be firm and "set" before you pull it from the oven. Once it has reached the correct temperature, it is done.
An overcooked cheesecake will crack and/or sink in the middle (y'all have seen those I'm sure).