What went wrong with my cheesecake?!


Question: For the first time I decided to make a cheesecake. I followed a recipe and did everything or almost everything precise. I baked it and allowed it to cool somewhat, ok i guess it was still very warm before I put it in the fridge and went to sleep.
Excited to see how it came out this morning, geez what disappointment, the taste is great but the texture is like jelly.
What did I do or did not do to cause this jelly texture?


Answers: For the first time I decided to make a cheesecake. I followed a recipe and did everything or almost everything precise. I baked it and allowed it to cool somewhat, ok i guess it was still very warm before I put it in the fridge and went to sleep.
Excited to see how it came out this morning, geez what disappointment, the taste is great but the texture is like jelly.
What did I do or did not do to cause this jelly texture?

Did you test it before you took it out of the oven? A clean knife inserted into the middle should come out clean. I don't think you baked it long enough but would have to see your recipe in order to help you.

you forgot to add the cheese

Maybe it was the recipe itself that was the problem? Cooks Illustrated (America's Test Kitchen) has a great cheesecake recipe.

Edit: This is the America's Test Kitchen New York Cheesecake recipe I use: http://goodthingscatered.blogspot.com/20...

by the way, can i have your recipe? maybe you've forgotten to mix sour cream or cream cheese. here i gave you another type of recipes.

http://www.foodtv.ca/recipes/Browse/brow...

http://search.foodnetwork.com/food/recip...

http://www.taste.com.au/recipes/search.p...

http://search.myrecipes.com/search.html?...

http://www.kuali.com/recipes/search_resu...

http://www.bettycrocker.com/search/searc...


for fast, easy and delicious recipe = home cook chef nigella lawson

dessert/ sugar/ pastry= chef anna olson

below is the chocolate cheesecake by chef nigella lawson.

Cheesecake base:
1 1/3 cups graham cracker crumbs
1/2 stick butter
1 tablespoon cocoa
Cheesecake filling:
6 ounces bittersweet or semisweet chocolate, chopped small
2 1/2 cups cream cheese
3/4 cup superfine sugar
1 tablespoon custard powder
3 large eggs
3 large egg yolks
2/3 cup sour cream
1/2 teaspoon cocoa, dissolved in 1 tablespoon hot water

Sauce:
3 ounces bittersweet chocolate, finely chopped
1/2 cup heavy cream
1 teaspoon dark corn syrup

Special equipment: 9-inch springform pan


Preheat the oven to 350 degrees F.
To make the base, process the graham crackers to make rough crumbs and then add the butter and cocoa. Process again until it makes damp, clumping crumbs and then tip them into the pan. Press the crumbs into the bottom of the pan to make an even base and put into the freezer while you make the filling.

Put a kettle on to boil.

Melt the chocolate either in a microwave or double boiler, and set aside to cool slightly.

Beat the cream cheese to soften it, then add the sugar and custard power, beating again to combine. Beat in the whole eggs and then the yolks, and the sour cream. Finally add the cocoa dissolved in hot water and melted chocolate and mix to a smooth batter.
Take the springform tin out of the freezer and line the outside of the tin with a good layer of cling wrap, and then another layer of strong foil over that. This will protect it from the water bath.

Sit the springform tin in a roasting pan and pour in the cheesecake filling. Fill the roasting pan with just boiled water to come about half way up the cake tin and bake in the oven for 45 minutes to 1 hour. The top of the cheesecake should be set, but the underneath should still have a wobble to it.

Peel away the foil and cling film wrapping and sit the cheesecake in its tin on a rack to cool. Put in the refrigerator once it is no longer hot, and leave to set, covered with plastic overnight. Let it lose its chill before unspringing the cheesecake to serve.

To make the chocolate sauce: very gently melt the chopped chocolate, cream and syrup. When the chocolate has nearly melted, take off the heat and whisk it to a smooth sauce. Let it cool a little, and pour it over the chocolate cheesecake on its serving plate.

http://www.foodnetwork.com/food/recipes/...

http://youtube.com/watch?v=_578Uk8y2aM

If you followed the directions correctly..the only thing i can think of that might have happened is that you over worked the batter....and the eggs emulsified.

I don't think it's anything you did (unless you left out an ingredient, etc). I think the problem is most likely with your recipe.

I don't use recipes that call for gelatin because I don't like that jelly texture, either.
I prefer mine to be made any or all of the following: cream cheese, sour cream, ricotta cheese, marscapone (an italian cream cheese).

Here is my favorite recipe. I've never had any problems with it and it's quite easy.


Crust:
2 cups finely ground graham crackers (about 30 squares)
1/2 teaspoon ground cinnamon
1 stick unsalted butter, melted
Filling:
1 pound cream cheese, 2 (8-ounce) blocks, softened
3 eggs
1 cup sugar
1 pint sour cream
1 lemon, zested
1 dash vanilla extract

Warm Lemon Blueberry Topping, recipe follows


For the Crust:
Preheat the oven to 325 degrees F.
In a mixing bowl, combine the ingredients with a fork until evenly moistened. Lightly coat the bottom and sides of an 8-inch springform pan with non-stick cooking spray.

Pour the crumbs into the pan and, using the bottom of a measuring cup or the smooth bottom of a glass, press the crumbs down into the base and 1-inch up the sides. Refrigerate for 5 minutes.

For the Filling:
In the bowl of an electric mixer, beat the cream cheese on low speed for 1 minute until smooth and free of any lumps. Add the eggs, 1 at a time, and continue to beat slowly until combined. Gradually add sugar and beat until creamy, for 1 to 2 minutes.

Add sour cream, lemon zest, and vanilla. Periodically scrape down the sides of the bowl and the beaters. The batter should be well-mixed but not overbeaten. Pour the filling into the crust-lined pan and smooth the top with a spatula.

Set the cheesecake pan on a large piece of aluminum foil and fold up the sides around it. Place the cake pan in a large roasting pan. Pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan; the foil will keep the water from seeping into the cheesecake. Bake for 45 minutes. The cheesecake should still jiggle (it will firm up after chilling), so be careful not to overcook. Let cool in pan for 30 minutes. Chill in the refrigerator, loosely covered, for at least 4 hours. Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim. Unmold and transfer to a cake plate. Using a spatula spread a layer of Warm Lemon Blueberry topping over the surface.

Slice the cheesecake with a thin, non-serrated knife that has been dipped in hot water. Wipe dry after each cut.


Warm Lemon Blueberries:
1 pint blueberries
1 lemon, zested and juiced
2 tablespoons sugar

In a small saucepan add all the ingredients and simmer over medium heat for 5 minutes or so until the fruit begins to break down slightly. Leave to cool before spreading on cheesecake.
Yield: 6 servings



You can leave off the topping if you like your cake plain, but I happened to like the berries also. Give it a sweet/tart flavor!
GOOD LUCK!





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