Generally speaking, cheesecake internal temperature targets are between 145 °F and 150 °F. With carryover cooking, the temperature will rise another 10 degrees Fahrenheit after you remove it from the oven.
Personally I would shoot for 145 °F. Tack on a few more degrees if you like your cheesecakes well done.
/065fc02c-0643-464f-9071-650d4a122727--2015-0606_lemon-bar-cheesecake_james-ransom-039.jpg)
1 Comment
Personally I would shoot for 145 °F. Tack on a few more degrees if you like your cheesecakes well done.
Best of luck.