Do you think this is long enough to bake a cheesecake?!
I really want to make this tonight so that it will be ready for tomorrow night. I haven't actually made a cheesecake before but the baking time seems so minimal to me. I read many cheesecake recipes before and they all seem to have much longer cook times. I really want to make this tonight. I considered swapping the cheesecake recipe part of it but I think that cooking the cake part any longer would over cook it.
What do you think? Do you think this recipe will come out nicely?
Answers: http://www.slashfood.com/2006/03/13/tie-...
I really want to make this tonight so that it will be ready for tomorrow night. I haven't actually made a cheesecake before but the baking time seems so minimal to me. I read many cheesecake recipes before and they all seem to have much longer cook times. I really want to make this tonight. I considered swapping the cheesecake recipe part of it but I think that cooking the cake part any longer would over cook it.
What do you think? Do you think this recipe will come out nicely?
Cheese cake usually cooks for about an hour to 1 an1/2 hours. I use a recipe that calls for 2 1/2 pounds of cheese along with 8 eggs, cream and sugar, etc. I bake my cheese cake in a water bath (place springform into large pan and pour hot water to cover half way up side of springform). This evens out the temp and cooks cheesecake uniformly. Make sure you use heavy foil to cover outside of springform, to keep water from invading your cheesecake. Cheesecake is done even when it is still "jiggly" when moved. It settles after cooling. By the way, after cake is finished cooking, turn off the oven and let it set in oven for at least 45 mins to an hour. Then refrigerate. You can make a topping of sour cream and powder sugar, vanilla and a dash of salt to cover the top. Most cakes will brown slightly and this disquises the top and it is good. I use an unseeded raspberry jam, heated slightly, as a sauce or "coolee" for cake. It is easy and beautiful.
II went to the link and read it , you should follow the recipe. It should be OK if you follow the recipe.The only thing you should do after you bake it and it cools off is to put some plastic wrap over it before you put it in the refrigerator.
First, thanks for the link to such a cool cheesecake! I've saved your link and plan to make it for my daughter's upcoming birthday party.
I make cheesecakes as a hobby, experimenting with different flavors and I tend to make a recipe that calls for twice (32oz) the amount of cream cheese (I use a 10" pan) and bake them at 200 degrees for two hours. I think that this recipe with 16 ounces of cream cheese baked at 325 degrees should be just fine. Cheese cake should never be completely 'done' and should be slightly wiggly in the center when you take it out to cool and this recipe sounds like it will turn out perfect. It will firm up a little more as it cools and even more once you put it in your fridge. Here's a tip for when you go to cut it tomorrow - stick your knife in your tap's hottest water for a few minutes, wipe the blade dry, then cut. Dip the blade back into the hot water and wipe dry before each cut.
Enjoy!
Hey there!
Notice it says bake for 35 min. or until the middle of the cheesecake is set - meaning that the liquid has formed and no longer moves a great deal when you lightly shake the pan. This should be your true indicator as oven temps can cause cook times to vary.
I would set your timer for exactly 35 min. as I am sure that it will take at least this long, before removing the cake be sure and lightly shake the pan and look for movement which could mean that under the surface the batter is still liquid. If you don't see any movement and if the cheesecake is somewhat springy and formed you should be good. Otherwise, keep checking every 5 min. until you feel confident it's completely done.
Good Luck!
I think the reason you see a shorter baking time, compared to the usual cheese cake, is because the cheese cake layer in this recipe is about half of what a full cheese cake would be. I'd trust the recipe. (gorgeous looking cake!)
there seem to be many many happy people who made the recipe i would follow it the first time but just watch the center of the cheese cake to ensure its done.
All good answers above...I was wondering about the cake on the bottom (in your pan)if that was going to get dark and a little over baked.
Anyway go for it!!!
That was great advice on cuttting the cheescake so you get a nice clean cut and the colors don't smooch together.
Here is another one for cutting cheesecake.Use dental floss or piano wire.You get a nice clean cut.