This is the first time I've baked a cheesecake. It's been in the oven 1 1/2 hours. The first 15 minutes it was at 400 degrees and then it said to turn down to 200. Bake for a hour. But the middle is still very wiggley. There is a crack in it and there are a couple of spots that is turning brown. I have read on here that the middle is still to be wiggley when it's done, but how much??? Help please!!!
I just started fondant butI know quite a bit about cheesecakes...
First off it will be a bit wobbly in the middle when it is done.
Did you put it in a water bath while baking?
I leave mine in the oven (turned off) for about 2-3 hours after baking then leave it on the counter for another 2-3 before putting in the fridge.
You can fix the crack with a wet butter knife by running it over it CAREFULLY!!!
Hope that helps!
The middle should wiggle, if you bake too long it can dry out. It shouldn't seem to viscous when you shake, but if it wobbles a little it will be fine. I just bake a cheesecake the other day and when I took it out it wobbled a little, but after 5 minutes it settles and did not wobble anymore. If you haven't taken it out yet, I am sure by now it is done.
Thank you so much for your help!!!!!
I've baked hundreds of cheesecakes and in my experience an oven thermometer is a must. Sometimes preheating takes longer even if it says it has reached the actual temperature, so always check with you oven thermometer to make sure. People suggest having a waterbath but I've never done it. I just put my springform pan on a tray/cookie sheet to avoid burning the crust. I bake mines at 450 for 10 minutes and then 225 for 90 minutes. When done, I turn my oven off and leave it in the oven for an hour. Finally, I let it settle until cool and then pop in in the fridge. I don't really check how wobbly it is since I try to avoid opening the oven. My key is the right temperature to avoid cracks.
I've only done a cheesecake once, but i read in another thread where someone asked the same question, and a lot of people's response was that it should be wobbly, and just in case you still have doubts that it's ready, remember that the cheesecake will look not done when it is actually done. I wish I had read the thread before I had done the cheesecake. I had made the mistake of waiting to take it out when the center was firm and checked that the toothpick came out clean... oops.
how did ur cheesecake turn out? usually they will be wobbly when taken out of the oven- and as far as the cracks go- i usually cover those w/a mixture sour cream, sugar and vanilla- pour that on top and back into the oven for about 2-3 mins- then you will have a nice thin white creamy "cover up"