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.
Join the party—there'll be cake.
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(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)