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Cheesecake left out all night, Throw it out, Right?

post #1 of 28
Thread Starter 
I forgot to refridgerate my cheesecake last night. I have to throw it out, right? Its not worth everyone getting sick on Easter!
Too much baking=stupid mistakes!!!
post #2 of 28
I would toss it in a heart beat.

You might have folks come on here and say, 'Oh we ate it after two days and we didn't die.'

If you are willing to serve it to the very young, very old and the infirm then serve away. Otherwise I'd toss it.
my cookies are prettier than your cookies because this is the second time i substituted my opalescent sanding sugar when i ran out of sugar to make the batch ha!

 

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my cookies are prettier than your cookies because this is the second time i substituted my opalescent sanding sugar when i ran out of sugar to make the batch ha!

 

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post #3 of 28
Toss it..............look at it like this..........a couple of $$$ wasted, or a couple of hundred $$$$ spent being sick??????????
Cake just makes people happy!!!!

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Cake just makes people happy!!!!

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post #4 of 28
toss it. No question.
post #5 of 28
no it should be fine. I leave cream cheese out all the time. It's baked and should be fine if you left out. Put it in the fridge
post #6 of 28
I actually have recipes that say leave in the oven overnight.
post #7 of 28
The unrefrigerated life of cream cheese is an accumulation of four hours. Then it starts to create bad bacteria.

Recipes that advise to leave it out that long are wrong.

Hey guess what? This is exactly why baking/caking/catering should be left to professionals.

Look at the cottage baking laws--nothing perishable. Fruit fillings and Cream Cheese top the list of hazardous foods.

There is no question that it is unsafe.
my cookies are prettier than your cookies because this is the second time i substituted my opalescent sanding sugar when i ran out of sugar to make the batch ha!

 

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my cookies are prettier than your cookies because this is the second time i substituted my opalescent sanding sugar when i ran out of sugar to make the batch ha!

 

Reply
post #8 of 28
Thread Starter 
Thanks so much for the replies. I knew it, but I just needed the reinforcements of my cc experts!
post #9 of 28
What about those recipes that say to let a cheesecake cool or continue baking with the oven door open for a few hours? Unsafe?
Why would someone make a recipe like that if its unsafe? Pls educate me.. I don't make cheesecake often,but when i have i always let it cool on the counter..is that a mistake?
post #10 of 28
Thread Starter 
My recipe says to cool in the oven with the door open for a few hours, but I always refridgerate after that. Last night, I simply forgot to. I was way too tired.
post #11 of 28
Quote:
Originally Posted by sweetcravings

What about those recipes that say to let a cheesecake cool or continue baking with the oven door open for a few hours? Unsafe?
Why would someone make a recipe like that if its unsafe? Pls educate me.. I don't make cheesecake often,but when i have i always let it cool on the counter..is that a mistake?



Four hours is the total time that cream cheese should be between 40 degrees and one hundred forty degrees f. So it needs to be kept hotter than 140 degrees or colder than 40 degrees.

Beyond that and the stuff starts to degrade. Will it kill you, no. That's the point (four hours) at which it begins to be harmful and snow balls from there.
my cookies are prettier than your cookies because this is the second time i substituted my opalescent sanding sugar when i ran out of sugar to make the batch ha!

 

Reply
my cookies are prettier than your cookies because this is the second time i substituted my opalescent sanding sugar when i ran out of sugar to make the batch ha!

 

Reply
post #12 of 28
Quote:
Originally Posted by k8memphis

Quote:
Originally Posted by sweetcravings

What about those recipes that say to let a cheesecake cool or continue baking with the oven door open for a few hours? Unsafe?
Why would someone make a recipe like that if its unsafe? Pls educate me.. I don't make cheesecake often,but when i have i always let it cool on the counter..is that a mistake?



Four hours is the total time that cream cheese should be between 40 degrees and one hundred forty degrees f. So it needs to be kept hotter than 140 degrees or colder than 40 degrees.

Beyond that and the stuff starts to degrade. Will it kill you, no. That's the point (four hours) at which it begins to be harmful and snow balls from there.



Kate can I ask you a ?

I made cheesecake for the 1st time last night, here's the recipe:

http://allrecipes.com/Recipe/Chantals-New-York-Cheesecake/Detail.aspx

I was going to put it in the fridge after it was in the oven after 2 hours. The pan was still warm so I left it in there for another 4 hours. Is this no good now? I turned off the oven as suggested on the recipe but I think I remember seeing Alton Brown's show once saying to crack open the oven door for a few minutes to let some of the heat out. I did this too.

TIA
Parm
KJV - PROVERBS 15:1 A soft answer turneth away wrath: but grievous words stir up anger.
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KJV - PROVERBS 15:1 A soft answer turneth away wrath: but grievous words stir up anger.
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post #13 of 28
How about those turnovers that they sell that have cream cheese filling???...those are not cold.. We have a pastry in Puerto Rico called quesitos and the filling is cream cheese inside. They are not served cold, actually they are never refrigerated...

Im always had this question too!
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Thanks Edna
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Visit my website.. www.designmeacake.com
http://designmeacakeblog.blogspot.com/
Check my Gumpaste Tutorials in You tube
http://www.youtube.com/user/tonedna1
Check my new Blooms and Vines DVD!



Thanks Edna
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post #14 of 28
From what I wastaught, once you cook the cream cheese it changes its composition. The ingredients in it that cause the bacteria are cooked and therefor the "four hour" rule no longer applies. I'm not saying you can leave it out for days.
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more cake pictures at www.tayloredcakes.shutterfly.com!
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post #15 of 28
My Health Dept is a real stickler for making sure my cheesecake is kept below 42' - they've actually tested a piece in the fridge to make sure it complied. I bake, it sits on the counter to cool for 2hrs and then straight to the fridge and then to the freezer for storage.
Kathy W
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Kathy W
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