Still not understanding test for doneness
Followed the directions carefully, but mine puffed up everywhere, not just on the sides, and after 55-65 min the entire thing was still jiggly, not just the middle. It looked like it was all still liquid except for a thin layer on top that had set. Does "moist in the middle" refer to the consistency when you test it with a toothpick, or the appearance of the middle of the top surface (no toothpick test)? I cooked it another 30 min (at least), until it was mostly just jiggly in the middle (not all over), but the edges did start to crack.
Recipe question for:
Lemon Bar Cheesecake
1 Comment
EmmieMay 17, 2024
I like Stella Parks's description: "Continue baking until the outer edge of the cheesecake feels firm, though the innermost ring of cheesecake will wobble quite freely if you shake the pan... This wobbly zone should be no more than 3-inches across. The cheesecake will be done when the very center registers 145°F (63°C) on a digital thermometer inserted to a depth of 2-inches."
If your cheesecake puffed all the way across, you may have overbeaten the eggs slightly (see step 4). And, if it was still raw after an hour, you may want to check your oven temperature!
If your cheesecake puffed all the way across, you may have overbeaten the eggs slightly (see step 4). And, if it was still raw after an hour, you may want to check your oven temperature!
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