Originally Posted by sweetcravings
What about those recipes that say to let a cheesecake cool or continue baking with the oven door open for a few hours? Unsafe?
Why would someone make a recipe like that if its unsafe? Pls educate me.. I don't make cheesecake often,but when i have i always let it cool on the counter..is that a mistake?
Four hours is the total time that cream cheese should be between 40 degrees and one hundred forty degrees f. So it needs to be kept hotter than 140 degrees or colder than 40 degrees.
Beyond that and the stuff starts to degrade. Will it kill you, no. That's the point (four hours) at which it begins to be harmful and snow balls from there.