Thread: Is my Cheesecake done?

"WebSnozz" <[email protected]> wrote in message
news:[email protected]...
>I made a cheesecake tonight, and let it cool for a bit, then stuck it
> in the frig. My big concern is that it kind of jiggles as I move it,
> and I stick a knife in the center, and the tip of the knife came out
> with some milky goo on the tip about the consistency of the mix before
> it was cooked. It seemed way to late to put it back in the oven, as
> it had already been cooling almost an hour.

Nope, not cooked.

> I followed this recipe:
> http://www.post-gazette.com/food/200...bo0619fnp1.asp
>
> I let it cook the 15 minutes@500 + 1 hour @200. The one thing I worry
> about, is when I cook pizza that says it takes 20 minutes to get done,
> normally in my oven it takes more. Unfortunately I didn't think about
> this before hand. I wish the recipe had instructed me to do something
> to confirm it was done, because I wouldn't know what to do.

Baking times vary depending on several factors including altitude. Let the
cheesecake tell you when it is done.

> On the other hand, the bottom crust almost burnt in only 10 minutes,
> the minimum time for it to brown, and the top of the cheesecake is
> very brown. Additionally, I measured the pan I am using, and it looks
> to be a 10inch pan instead of 9 inch, so the cheesecake should be
> thinner than the recipe anticipated, which would lead me to believe it
> would cook more.

Cook it in the next lower rack next time. Consider a bain marie for the
next one.

> The last time I made a cheesecake was years ago and it was using the
> Jell-o cheese cake stuff.
>
> So do y'all think my cheese is not done?

It's not.

> My only hope is that it is done, and the goo is only because it hasn't
> beened refrigerated for the 6+ hours yet?

It'll not turn out well. Just learn from the mistake and you'll do better
next time. We learn from our mistakes.

> It's in the frig now. Not like I have anyone to share it with, so I
> can just throw it away if it's bad and get drunk instead.

Some of it will be OK. I'd not serve it to company but you will enjoy parts
of it.

Watch this video.

http://www.youtube.com/watch?v=ycxKlc4aYy0

Paul

On Mon, 1 Sep 2008 01:28:54 -0700 (PDT), WebSnozz
<[email protected]> wrote:

>I made a cheesecake tonight, and let it cool for a bit, then stuck it
>in the frig. My big concern is that it kind of jiggles as I move it,
>and I stick a knife in the center, and the tip of the knife came out
>with some milky goo on the tip about the consistency of the mix before
>it was cooked.

Not a good sign.

>It seemed way to late to put it back in the oven, as
>it had already been cooling almost an hour.
>
>I followed this recipe:
>http://www.post-gazette.com/food/200...bo0619fnp1.asp
>
<snip>
>
>So do y'all think my cheese is not done?
>
>My only hope is that it is done, and the goo is only because it hasn't
>beened refrigerated for the 6+ hours yet?
>
>It's in the frig now. >

If you let it sit in the refrigerator overnight it should set up....
provided it was cooked enough. I've never cooked cheese cakes that
long or that slow, so I'm just guessing - and given your wonky oven, I
really have no idea. The first slice will tell you if it worked or
not. Too bad you didn't just stick it back into the oven after you
tested it. You *did* test it when you took it out of the oven, didn't
you?

I can only say that I prefer a little jiggle to my cheese cakes when I
take them out of the oven and a lot of jiggle to my brownies (they
firm up into fudgy brownies - yum!). Cut the cheesecake only when
thoroughly cooled. It should have a nice, creamy texture. If it
oozes all over your table, you'll know you should have cooked it more.


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

On Sep 1, 3:28*am, WebSnozz <shuma...@cs.fsu.edu> wrote:
> I made a cheesecake tonight, and let it cool for a bit, then stuck it
> in the frig. *My big concern is that it kind of jiggles as I move it,
> and I stick a knife in the center, and the tip of the knife came out
> with some milky goo on the tip about the consistency of the mix before
> it was cooked. *It seemed way to late to put it back in the oven, as
> it had already been cooling almost an hour.
>
> I followed this recipe:http://www.post-gazette.com/food/200...bo0619fnp1.asp
>
> I let it cook the 15 minutes@500 + 1 hour @200. *The one thing I worry
> about, is when I cook pizza that says it takes 20 minutes to get done,
> normally in my oven it takes more. *Unfortunately I didn't think about
> this before hand. *I wish the recipe had instructed me to do something
> to confirm it was done, because I wouldn't know what to do.
>
> On the other hand, the bottom crust almost burnt in only 10 minutes,
> the minimum time for it to brown, and the top of the cheesecake is
> very brown. *Additionally, I measured the pan I am using, and it looks
> to be a 10inch pan instead of 9 inch, so the cheesecake should be
> thinner than the recipe anticipated, which would lead me to believe it
> would cook more.
>
> The last time I made a cheesecake was years ago and it was using the
> Jell-o cheese cake stuff.
>
> So do y'all think my cheese is not done?
>
> My only hope is that it is done, and the goo is only because it hasn't
> beened refrigerated for the 6+ hours yet?
>
> It's in the frig now. *Not like I have anyone to share it with, so I
> can just throw it away if it's bad and get drunk instead.
>
> Peace.
> -Aaron

Can't you test cheesecake the same way you test baked custards (like
pie)? Insert a knife in the center, and if it doesn't come out clean,
it's not done.

It's been so long since I've made a cheesecake, I can't recall...but
it can still jiggle when it's done, so that isn't a good test. I've
always used a recipe that bakes at a low temp for a long time, instead
of one with a varied temperature, like yours.

N.

On Sep 3, 3:16*pm, Nancy2 <nancy-doo...@uiowa.edu> wrote:
> On Sep 1, 3:28*am, WebSnozz <shuma...@cs.fsu.edu> wrote:
>
>
>
>
>
> > I made a cheesecake tonight, and let it cool for a bit, then stuck it
> > in the frig. *My big concern is that it kind of jiggles as I move it,
> > and I stick a knife in the center, and the tip of the knife came out
> > with some milky goo on the tip about the consistency of the mix before
> > it was cooked. *It seemed way to late to put it back in the oven, as
> > it had already been cooling almost an hour.
>
> > I followed this recipe:http://www.post-gazette.com/food/200...bo0619fnp1.asp
>
> > I let it cook the 15 minutes@500 + 1 hour @200. *The one thing I worry
> > about, is when I cook pizza that says it takes 20 minutes to get done,
> > normally in my oven it takes more. *Unfortunately I didn't think about
> > this before hand. *I wish the recipe had instructed me to do something
> > to confirm it was done, because I wouldn't know what to do.
>
> > On the other hand, the bottom crust almost burnt in only 10 minutes,
> > the minimum time for it to brown, and the top of the cheesecake is
> > very brown. *Additionally, I measured the pan I am using, and it looks
> > to be a 10inch pan instead of 9 inch, so the cheesecake should be
> > thinner than the recipe anticipated, which would lead me to believe it
> > would cook more.
>
> > The last time I made a cheesecake was years ago and it was using the
> > Jell-o cheese cake stuff.
>
> > So do y'all think my cheese is not done?
>
> > My only hope is that it is done, and the goo is only because it hasn't
> > beened refrigerated for the 6+ hours yet?
>
> > It's in the frig now. *Not like I have anyone to share it with, so I
> > can just throw it away if it's bad and get drunk instead.
>
> > Peace.
> > -Aaron
>
> Can't you test cheesecake the same way you test baked custards (like
> pie)? *Insert a knife in the center, and if it doesn't come out clean,
> it's not done.
>
> It's been so long since I've made a cheesecake, I can't recall...but
> it can still jiggle when it's done, so that isn't a good test. *I've
> always used a recipe that bakes at a low temp for a long time, instead
> of one with a varied temperature, like yours.
>
> N.- Hide quoted text -
>
> - Show quoted text -

My mistake - cheesecake is done when you poke the center lightly, and
it springs back (like a cake).

N.

Nancy2 wrote:

>
> Can't you test cheesecake the same way you test baked custards (like
> pie)? Insert a knife in the center, and if it doesn't come out clean,
> it's not done.
>
> It's been so long since I've made a cheesecake, I can't recall...but
> it can still jiggle when it's done, so that isn't a good test. I've
> always used a recipe that bakes at a low temp for a long time, instead
> of one with a varied temperature, like yours.
>
> N.

If my cheesecake is 160 (F) degrees, it is done.

Becca

On Sep 3, 1:27*pm, Nancy2 <nancy-doo...@uiowa.edu> wrote:
> On Sep 3, 3:16*pm, Nancy2 <nancy-doo...@uiowa.edu> wrote:
>
>
>
>
>
> > On Sep 1, 3:28*am, WebSnozz <shuma...@cs.fsu.edu> wrote:
>
> > > I made a cheesecake tonight, and let it cool for a bit, then stuck it
> > > in the frig. *My big concern is that it kind of jiggles as I move it,
> > > and I stick a knife in the center, and the tip of the knife came out
> > > with some milky goo on the tip about the consistency of the mix before
> > > it was cooked. *It seemed way to late to put it back in the oven, as
> > > it had already been cooling almost an hour.
>
> > > I followed this recipe:http://www.post-gazette.com/food/200...bo0619fnp1.asp
>
> > > I let it cook the 15 minutes@500 + 1 hour @200. *The one thing I worry
> > > about, is when I cook pizza that says it takes 20 minutes to get done,
> > > normally in my oven it takes more. *Unfortunately I didn't think about
> > > this before hand. *I wish the recipe had instructed me to do something
> > > to confirm it was done, because I wouldn't know what to do.
>
> > > On the other hand, the bottom crust almost burnt in only 10 minutes,
> > > the minimum time for it to brown, and the top of the cheesecake is
> > > very brown. *Additionally, I measured the pan I am using, and it looks
> > > to be a 10inch pan instead of 9 inch, so the cheesecake should be
> > > thinner than the recipe anticipated, which would lead me to believe it
> > > would cook more.
>
> > > The last time I made a cheesecake was years ago and it was using the
> > > Jell-o cheese cake stuff.
>
> > > So do y'all think my cheese is not done?
>
> > > My only hope is that it is done, and the goo is only because it hasn't
> > > beened refrigerated for the 6+ hours yet?
>
> > > It's in the frig now. *Not like I have anyone to share it with, so I
> > > can just throw it away if it's bad and get drunk instead.
>
> > > Peace.
> > > -Aaron
>
> > Can't you test cheesecake the same way you test baked custards (like
> > pie)? *Insert a knife in the center, and if it doesn't come out clean,
> > it's not done.
>
> > It's been so long since I've made a cheesecake, I can't recall...but
> > it can still jiggle when it's done, so that isn't a good test. *I've
> > always used a recipe that bakes at a low temp for a long time, instead
> > of one with a varied temperature, like yours.
>
> > N.- Hide quoted text -
>
> > - Show quoted text -
>
> My mistake - cheesecake is done when you poke the center lightly, and
> it springs back (like a cake).
>
> N.- Hide quoted text -
>
> - Show quoted text -

I'm sure Sheldon will like this- it should feel like a woman's breast-
firm but with some jiggle. You may think I'm kidding, but I'm not! It
also needs at least 12 hours to chill- 24 is better.