So yesterday I made my first cheesecake. Took it out and cooled it, went to have a piece a few hours later and inside was gooey and not done.
How do u check a cheesecake to be done? like a normal cake with a toothpick?
I use a quick read thermometer. Alton Brown says 160 degrees, but someone else said that it will get a crack if it goes to 160--I solve that by putting a topping on mine--the crack doesn't bother me. But it doesn't always crack for me either.
And some people love their cheesecake 'rare'--I would avoid it myself because I have tummy issues but...the edges are still good too.
When making a cheesecake, you can tell it is done by the center being slightly wiggly, but you want to turn off the oven and let cook in the oven with the door open for a tleast an hour.
When it is cooled you tsill need to chill it for a while for it to set properly.
Hope this helps good luck.