Is Cheesecake Suppose To Be Soft Inside??

Baking By Spectra Updated 18 Dec 2010 , 5:38pm by Jayde

Spectra Posted 18 Dec 2010 , 4:18pm
post #1 of 11

I made a cheesecake last night for our Christmas party tonight. I got it from the Kraft site and it's an Authentic New York Style cheesecake. I followed the directions to the letter and even let it bake 5min longer, because I can never tell when it is done.

I let it cool and put it in the fridge overnight. Tasted a small slice today and the inside is like a mousse, not hard at all. It tastes really yummy though! So I'm wondering is it suppose to be like this? And is it safe to eat??

10 replies
-K8memphis Posted 18 Dec 2010 , 4:42pm
post #2 of 11

It's suppoed to be firmer. If it's for family I'd call it medium rare and go for it. If it's for sale I'd redo it--get a thermometer and get it to --I mean I go to 159f but some folks say that's an automatic crack in the top.

So but anyway get you the internal temperature you can live with and perhaps do it that way.

cownsj Posted 18 Dec 2010 , 4:42pm
post #3 of 11

I would imagine that recipes vary from each other. My recipe will firm up when refrigerated and get softer when taken out. As long as the flavor is there it sounds like you should be ok.

I've tried so many different recipes and could never get them to taste good, even though I got the recipes from people who made them delicious, so even baker to baker they will vary. I have an easy recipe right now, it tastes great, does what I want, so I'm happy. If yours tastes good and holds it's shape, go for it.

artscallion Posted 18 Dec 2010 , 4:44pm
post #4 of 11

Hard to say without seeing the recipe. Different cheesecake recipes result in different textures. New York Cheesecake is generally dense and solid. But that might not be the case with your recipe.

Cheesecakes can be difficult because over baking causes cracks, under baking causes soupy centers. But you really do have to take it out while the center is still jiggly. I avoid all the wondering by using an insta-read thermometer to check the temp of the center, which should be between 160° and 165°.

It's also important to let it cool gradually. I go through a process, once it reaches 160°. I turn off the oven and leave the door ajar for about 5 minutes. Then I open the door all the way for about 10 minutes. Then I take the cheesecake out and place it directly onto the warm stove top for 10 minutes. Only then do I place it on a rack to finish cooling. This will minimize the chances of it cracking.

Spectra Posted 18 Dec 2010 , 4:48pm
post #5 of 11

Thank you! Yes, it holds it's shape when I cut it and put it on my plate, and it is just for family and friends. Last time I made a cheesecake I left it in the oven a lot longer, because I couldn't tell if it was still jiggly or not, and it burned on the edges and cracked in so many places. So this time I vowed to follow the recipe! The reviews were all high and noone complained about it needing to cook longer, but this is really only my 3rd cheescake I ever made, so really have no clue! haha!!

I will serve it! icon_biggrin.gif

Spectra Posted 18 Dec 2010 , 4:49pm
post #6 of 11
Spectra Posted 18 Dec 2010 , 4:51pm
post #7 of 11

I'll definitely invest in a thermometre as well!

-K8memphis Posted 18 Dec 2010 , 4:51pm
post #8 of 11

It sounds luscious. Some people bake theirs on purpose like this because they enjoy the 'medium rare' to 'rare' creamilisicous stage.

icon_biggrin.gif

tsal Posted 18 Dec 2010 , 4:57pm
post #9 of 11

At first, I was going to reply that it sounded undercooked, but then I got to thinking about the cheesecake my friend recently made and it was that consistency. It was delicious!

Spectra Posted 18 Dec 2010 , 4:59pm
post #10 of 11

It is really delicious! I think it's the best I've ever tastes so I was hoping that it was okay hehe.

Jayde Posted 18 Dec 2010 , 5:38pm
post #11 of 11

My cheesecake isnt firm, but that is because i thicken with cornstarch and my recipe is egg-free and wheat free for those in my family with allergies. So it has a mousse like texture rather than a custardy texture.

I think it really depends on the recipe.

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