View Full Version : New York Cheesecake
10-08-2001, 08:38 AM
I recently made the New York Cheesecake in the Complete Cooking Light Cookbook. The taste and texture were wonderful. The problem was that the center of the cake was not cooked firm. I followed the recipe to the letter. I'm curious to know if anyone else has tried this recipe and had the same results. If so, what solution/s have you come up with? I'm thinking that I might cook it the next time at 325 for 1 1/2 hours ( the same temp and time for similar high fat/high calorie cheesecakes).
10-08-2001, 04:10 PM
If it is almost set, it should finish in the fridge. Check it after is cools:)
10-08-2001, 04:33 PM
It did firm up somewhat, but not like it should have. Texture in the center is not the same as the rest of the cake. Just seems to be somewhat undercooked but just a slight jiggle when checked for doneness.
10-08-2001, 04:36 PM
I had the very same problem with the CL Cherry Cheesecake I tried a while ago. I also had a weird problem where it rose like a souflee - I'm pretty sure I didn't fold in the egg whites as well as I should have. In any case, it really didn't set at ALL in the middle, and when I sliced the cake, it sliced beautifully through the outside and the inside just kind of mooooooshed.
No solution for you, though. I'll be watching.
10-08-2001, 07:43 PM
I think you just need to cook it longer. I had the same problem with the Lemon Swirl Cheesecake. It was really jiggly after cooking it for the time listed in the recipe. So I cooked it for maybe 20-25 minutes longer till it barely jiggled. After refrigerating overnight it was great, and set all the way through.
I love to make Cheesecakes, and I like to enjoy them too, but I really like the challenge of making a good Cheese Cake.
And making a Cheese Cake is a challenge. In my opinion making a Cheese Cake is not a put it in the oven and come back when its done kind of a project.
I have made the New York Cheese Cake quite a few times now, and I really like that one, (so do most people.)
I have never been able to go by the times Cooking Light has for this, or any other, Cheese Cake, I do wish they could explain the differences in the cooking times to those of us on the BB.
Anyway I make the crust and bake it the way it is in the recipe, and I do bake the Cheese Cake at 525° or the highest oven setting the way the recipe says, but then I have adjusted the recipe for the time and temperature as follows. 225° for 1 hour, 220° for 30 minutes, and 215° for 15 minutes, turn off the oven and have the oven door a - jar for 30 minutes.
I also put a small tin of hot water in the oven to help minimize the cracking problem of a Cheese Cake, and I also bake the Cheese Cake in a spring Form pan set on a Cookie Sheet, (jelly roll pan,) to keep any leaks from making a mess in the oven.
This system works for me.
I do check the Cheese Cake when I make the adjustments in the oven temeratures, I open the door and jiggle the pan to see how it looks and then make determinations about the time and temp.
I do think baking a Cheese Cake is a labor intensive project when it comes to keeping an eye on it.
I have gotten some great advice from some of the good cooks on this BB, and from my Good Wife, Sharon. I'm not an expert on Cheese Cake Baking, in fact everything I know about it is information I got from others, and I'm happy to pass this information on to you.
I am confident if you make another and keep an eye on it and jiggle it and adjust the Time and Temperature it will turn out great for you.
Also ovens are different, some are hotter than others it seems, I don't know why it is but it is. We got a new oven and I had to lower the temperatures in some dishes from what I used to bake at in the old oven.
The only thing I can think for a reason is that the new stoves have better insulation in them than some of the old ones.
10-09-2001, 07:11 AM
Ed, thanks so much for all your good information. I've cooked my share of cheesecakes over the years, but I still have so much to learn. My "guess" on this one was that the jiggle was just right. Boy, was I wrong. This is one really exceptional low fat cheesecake which I will certainly try again. Next time I'll take all of your advice and apply to the cooking procedures. Thanks again for responding.
Powered by vBulletin® Version 4.2.0 Copyright © 2013 vBulletin Solutions, Inc. All rights reserved.