cheesecake

I baked a cheesecake, let it cool, and upon removing the springform side, it seemed to me that the cheesecake may need more time baking, although I'm not entirely sure...never made one before. It has structure, no cracks, but somehow it seems not as firm as I thought it would. Is it okay to put it back into the oven after having been out for about an hour, or should I let it be? I wasn't sure if the firmness increased after refrigerating it, or if it meant I didn't bake it long enough.

Elise
  • Posted by: Elise
  • April 22, 2016
  • 2735 views
  • 2 Comments

2 Comments

WileyP
WileyP April 22, 2016
Obviously, without taking a look at it, it's hard to tell. I'd go ahead and put it in the 'fridge for 4 or 5 hours and check it again. I'm afraid that putting the spring-form back together and sticking it back in the oven would over-cook the outer portion at this point.

In the future, until you have the experience to judge by sight and jiggle, check the internal temperature at the center of the cheesecake. It should be in the 150-155ºF range. When you see that temperature, give the pan a little jiggle. You should see just a little jiggle movement in the inner 1/3 or so of the filling.
 
jeinde
jeinde April 22, 2016
I would not put back in the oven, but refrigerate it. That will probably firm it up a bit. If it turns out to be softer than you wished, it will still probably taste great.
 
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