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Cheesecake with a wiggly center--should I bake longer on low heat?

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I made this recipe http://www.epicurious.com/recipes/foo...

One change I made was to swirl in some pureed cherry pie filling (a total of maybe 1/3 c.). I was going for that festive look. It didn't work all that well because the custard was quite thin before baking.

Per the advice of several commenters, including one on Chowhound, I increased the bake time by 15 minutes. I let the cheesecake rest undisturbed for one hour and just checked it. It cracked in the center, but it's also still a little bit jiggly. It's about at the place where, if it were a quiche, I would remove it from the oven knowing that the center would firm up as it cools. However, since the cheesecake has already cooled quite a bit, I'm not sure.

So, should I bake it longer? How long and at what temperature would you suggest?

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  1. I read elsewhere that if a cheesecake cracks, it's overdone. So I went ahead and took it out. I think it will probably firm up OK, especially once it's fully chilled.

    1 Reply
    1. re: ChristinaMason

      That's what I would have done - it will definitely firm up when it's cold. Enjoy!

    2. It should jiggle a little in the center. It will firm when completely cooled (which you should do as slow as possible to prevent it from cracking. You can aso toss in a couple TB of flour to the mix to lessen the crack chance.

      Internal cake temp should be 150. Yank it then, set it on the stove and cover it with a big bowl.

      3 Replies
      1. re: Sal Vanilla

        This is my first cheesecake and definitely an imperfect first run. Oh well. I wish I had researched cheesecake techniques more---there are quite a lot of things to keep in mind. For example, it helps to run a knife around the edge of the cheesecake before it cools to keep the sides from sticking as it contracts, thus creating more cracks. http://thebakingpan.com/baking-tips/c...

        I also learned that blending the ingredients in the blender may have worsened the problem by incorporating too much air. But it will have a smooth, fluffy texture, so I guess there's the trade-off.

        I'm planning on covering the top with a cherry sauce the day I serve it (Friday). Hopefully it tastes good---the really important thing!

        1. re: ChristinaMason

          I did not know the thing about the blender. I make mine in a kitchenaid usually. Lots of air - esp. when I walk away and forget it is running. I started baking on a sourcream topping to cover a multiple of sins - plus it is good.

          Really good idea to run the knife on the edge. It is the contraction that gets ya.

          Cherry sauce sounds marvelous. Lucky chowers.

          Happy holidays CM!

          1. re: Sal Vanilla

            Thanks, you too! Enjoying your posts of late. Good to cross paths.

      2. This is probably too late but you only want the outer 1/3 to be firm and the center to be jiggly. Turn off the oven and prop the door open w/ a wooden spoon. You want the cheesecake to cool (in the water bath, hopefully you used one) slowly to help prevent cracking. If it does crack, refrigerating overnight might help it come back together. If not, chocolate ganache does wonders.

        Even if it doesn't completely firm up, it still tastes good. The beauty of cheesecake is that it's forgiving.

        1 Reply
        1. re: chowser

          Good to know. Thanks for commenting :)