Help! my cheesecake turned out mushy!?!
so this time i made sure i put the right amount of sour cream as it says in the instruction, and i baked it. on the instruction it says for 4 pkgs of cream cheese bake for 45 minutes, i used 1 pkg of cream cheese with 1/4 amount of all the other ingridients. and i baked about 30 minutes because i heard you don't need to overbake, but until the middle is a lil tangy. so thats what i did. i took it out and then cooled in in the refridgerator for about 1hour and 30 mins and since it's a smaller portion it cooled faster.
when i took it out and cut it through, it was all mushy!! i am so upset =( the first cheesecake i made was fluffy and nice, just a little salty. why did this happen? =(
Answers: okay so last week i baked a cheesecake that turned out perfect (i thought i overbaked it cuz the top was a lil brown but after cooling only the thin top layer was a little hard but inside was good), but because i didn't have enough sour cream, it was a little salty for my taste.
so this time i made sure i put the right amount of sour cream as it says in the instruction, and i baked it. on the instruction it says for 4 pkgs of cream cheese bake for 45 minutes, i used 1 pkg of cream cheese with 1/4 amount of all the other ingridients. and i baked about 30 minutes because i heard you don't need to overbake, but until the middle is a lil tangy. so thats what i did. i took it out and then cooled in in the refridgerator for about 1hour and 30 mins and since it's a smaller portion it cooled faster.
when i took it out and cut it through, it was all mushy!! i am so upset =( the first cheesecake i made was fluffy and nice, just a little salty. why did this happen? =(
Sounds like it was undercooked, bake at 325 for an hour to an 1 hour 15 minutes,, also be sure and add enough flour, its ok try it again,,, let cool before placing in the fridge,,,
Bake a 325 degrees for a full hour!
use
3 cream cheese
1 cup sugar
1 teaspoon flour
6 eggs
After one hour, you can top with 1 cup sour cream mixed with 1/2 cup sugar and bake additional 10 minutes.
1)you need the full recipe to have the proper volume of cake to come out on the cheesecake recipe you made
and
2)you should cool on counter so the cake can continue to set after you take it out of the stove. when you put it in the refrigerator with the smaller volume it cooled too fast.
You got impatient and cooled it right in the refrigerator instead of just turning off the oven and letting it cool in the oven over 90 minutes to 2 hours before refrigerating it. To much moisture.
Definitely undercooked.