Help!
I did Anna Olson-s New York Style Cheesecake, for the first time.
By when I had to turn off the oven the cheesecake had not rissen at all! Now I'm down to the last half hour of the "oven off baking process" and the cheesecake looks super unbaked, very jiggly, has not risen at all, and I'm afraid all my efforts have been in vain. My oven has a built in fan, and I don't know if maybe this was the problem, I did use the BAKE option, not CONVECT. I don't know what to do, please HELP?
Thank you!
it was 10 minutes at 400 and 25 minutes at 225 -- doesn't seem like much bake time -- then the hour in the cooling oven -- but it sure works for her -- I cook new York cheesecake longer -- but idk I like shorter fruity cheesecakes better --
did yours get browned a bit on the edges? -- it's supposed to jiggle a little and it will set up as it chills down --
there's a lot of opinions on what the internal temp of a cheesecake should be -- legend has it that going over 150 degrees makes it crack -- maybe it's 145 -- I mean if you're gonna put a sour cream topping on it who cares if it cracks -- but that's just moi -- googling right now -- it says 160-165 which Idk -- sounds good to me -- but you'll never get there with this recipe --
but the point is -- using a thermometer is one way to get it right
think I'd continue to cool it down -- chill it overnight -- cut a slice and see what's what -- if it's woefully underbaked -- bake it again and use a thermometer
That has to be the cleanest oven I have ever seen! Aside from that, I don't believe your convention oven caused any problems. I make both cheese cake and creme brule cheese cake using my convection oven without any issue- though my recipe is a bit different then the one you posted. I also cook my cheesecake much longer then 35min.
I think I've made a couple million cheese cakes, 99% New York style, and I've never made one that took such a short time to bake. I don't remember ever cooking one for under an hour and most of the recipes call for longer.
Yes, it should be a little gigglie when you turn off the oven. By the time I've allowed the cake to cool for an hour in the over (turned off) with the door open for an hour, it has set up beyond the gigglie stage. Still soft, but not giglie. From there, I let it cool on a wire rack until completely cool, then refrigerate.
I wonder if the tape got edited or something -- because if memory serves she says "another 25 minutes" as if there was already a 25 minute cook time mentioned -- or if she just means another cook time -- know what I mean -- an extra 25 minutes on that bake time is more like it -- send her an email --
and yes omg, the canadian160 you nailed it -- that oven is spotless but it doesn't look brand new either -- notice I ain't publishing any videos hahahahaha
same here SandraSmiley. my favorite easy New York Cheesecake was posted on the above thread a while back on the first page. Time is your friend with cheesecake.
and speaking of dirty ovens -- who knew roasting vegetables makes sucha major mess inside an oven
-- me -- at least I do now
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