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PB cheesecake, 4 eggs/2-8oz pkgs creamcheese, bake 350-10 min., then 250-35-40min. 250?? How will it bake through at such low temp?

asked by Crickett about 3 years ago
7 answers 1814 views
23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 3 years ago

Here is the recipe:
RECIPE INGREDIENTS CRUST 1 1/4 cups flour 1/4 tsp baking soda 1/4 tsp baking powder 1/4 tsp table salt 1/2 Cup butter (1 stick), salted 1 cup packed dark brown sugar 1/2 cup peanut butter 1 egg 1 tsp vanilla extract FILLING 2 (8 ounce) packages cream cheese, softened 1 cup brown sugar firmly packed 1/3 cup peanut butter 3 Tbs all-purpose flour 4 eggs 1/2 cup milk CHOCOLATE DRIZZLE 1/4 cup heavy (whipping) cream 4 ounces Good Quality Bittersweet Chocolate 1/2-1 cup peanuts to sprinkle on top Peanut Butter Cheesecake Bars Recipe at Cooking.com DIRECTIONS CRUST 1. Pre-heat oven to 350 degrees. 2. Sift flour, baking soda, baking powder, and salt in medium bowl. 3 Mix butter until creamy, then add brown sugar beating until fluffy. Add peanut butter and mix, then add the egg and vanilla. Add dry ingredients and mix. 4. Place dough into the bottom of a 9 x 13 inch baking pan, flattening to cover the entire surface. 5. Bake for approximately 10 minutes until firm, but not fully baked. FILLING 1 While the crust is baking, mix cream cheese, brown sugar, peanut butter and flour together until smooth. Add eggs one at a time, then milk mixing just until incorporated. Pour batter into prepared crust. Place in the oven and bake for 10 minutes, then turn the temperature to 250 and bake for 35- 40 minutes longer. The top should be firm but not brown, with a little jiggle in the center (not much though). Remove from the oven and set aside to cool.

B0e51b35 a002 4fdd adc2 f06fa947184e  baci1
HalfPint

HalfPint is a trusted home cook.

added about 3 years ago

250F should be ok. Eggs need only to be cooked to 160F at the minimum according to US food safety guidelines. It's not a big cheesecake with only 1lb cream cheese and 4 eggs. Most recipes I see for 10" cheese cake is about 2.5lbs of cream cheese and about 5-6 eggs.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 3 years ago

The very sad part is that I made this cheesecake about a month ago & forgot if I followed the oven temp directions cuz a bat got into our house & I completely had a melt down--which obviously melted what I did outta my dumb little brain...

B0e51b35 a002 4fdd adc2 f06fa947184e  baci1
HalfPint

HalfPint is a trusted home cook.

added about 3 years ago

Whoa...wow, bats, huh? Try and take the temp of the cheesecake to insure that it's at least 160F. I think America's Test Kitchen found that 200F was the best temp for a cheesecake that was cooked and wouldn't crack.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 3 years ago

The very sad part is that I made this cheesecake about a month ago & forgot if I followed the oven temp directions cuz a bat got into our house & I completely had a melt down--which obviously melted what I did outta my dumb little brain...

9c8f3f94 fb40 4a0c 9bce e3832197fc9d  image
added about 3 years ago

Since the crust is par-baked, all you really have to worry about is cooking the eggs in the filling. Also at a lower temp, your cheesecake won't crack nor should the color distort :)

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 3 years ago

Thanks all. I'm going to try it at what the recipe calls for & will report back. It's true that this does not have as much cheese as other cheesecakes & is being baked in a 9x13 (more room to spread out), so maybe that's the reason.