Sweet Basil Cheesecake
Has anyone made this Giada recipe?
I am new to making cheesecake and I made two f these yesterday and I checked my oven temp, but even at 35 minutes my cake was not ever jiggly in center.
I read all the reviews but no one mentioned a problem with cooking times. I used TJ's chèvre and it was very dry so I am wondering if this caused the overall dryness of the batter.
Your problem maybe that your oven temp may not be correctly calibrated, which was then exacerbated by the fact that you strictly followed the recipe.
So without getting an oven thermometer to recalibrate, use visual clues to test for doneness because the best way to judge doneness of a cheesecake is by sight, not by time.
Use the recipe only as a general guidelines.
So with that said, the best test of when a cheesecake is done is by looking at it. Cheesecake is done when the edges are set but the center 2 to 3 inches are still a jiggly pool of liquid batter. The cake should look as though it has puffed a little and just barely beginning to brown. The center will still be soft and jiggly when the pan is lightly jarred or tapped with a spoon. The retained heat will continue to cook the center while the cheesecake is cooling, and once the cheesecake is cooled and chilled the center will be firm and perfect.