In Cheesecake~ How can you tell it's done?

Question

How jiggly is the center supposed to be? Since it usually is "jiggly" the toothpick test wont work...right?

Answer 1

A perfectly baked cheesecake will be puffed around the edges, yet the center should be slightly moist and jiggly. Unless otherwise directed by your recipe, turn the oven off and allow cheesecake to remain in oven, with the door ajar, for 30 minutes or until center is completely set. Remove from the oven and cool completely on a wire rack away from drafts before refrigerating.

Cheesecake Tips
http://www.cooksrecipes.com/tips/cheesecake-tips.html

Answer 2

The center should not be firm - remember that a cheesecake filling is a custard and it will thicken and firm up as it cools. If the center is "firm" as some people have suggested then your cheesecake filling will be too thick. If you have cooked it for the recommended amount of time at the heat suggested, shake the pan GENTLY and the center should ripple a little - the idea is more than ONLY the center ripples not the whole cake - if more than say an inch or so diameter of the center ripples when you jiggle it it should be cooked a little longer.

Answer 3

Chocolate Fudge Cheesecake

What you need:

Crust

1 1/4 cups chocolate graham cracker crumbs
2 tablespoons granulated sugar
3 tablespoons of butter or margarine, melted
Filling:

11 ounces cream cheese, at room temperature
1 cup of granulated sugar
1/4 cup of cocoa powder
2 teaspoons of coffee liqueur ( optional)
3 large eggs
What you do:

Position a rack in the center of the oven and preheat the oven to 350 degrees. Lightly grease a 9-inch springform pan.
To make the crust, in a large bowl, combine the crumbs and sugar. Mix in the melted butter. Press the mixture evenly onto the bottom of the prepared pan.
Bake for 10 minutes. Cool on a wire rack. reduce the oven temperature to 300 degrees.
To make the filling, in a large bowl, using an electric mixer on medium speed, beat the cream cheese and sugar until smooth. beat in the cocoa powder until blended. Beat in the coffee liqueur. beat in the eggs. Pour over the crust and bake for 1 hour, or until firm. Cool slightly. Cover with waxed paper and chill for at least 3 hours. Remove the side of the pan before serving.

Baking notes: This cheesecake can be prepared and refrigerated up to 48 hours in advance of serving.

Answer 4

You can tell when it's done when it's a sort of lightish golden brown around the edges and in the center. And, when it's not jiggly and somewhat firm.

Answer 5

I usually go by color; the edge should be a golden brown and the center should just be starting to change color.

Answer 6

take a cold dinner knife and stick the blade end of it in the center if it comes out clean it is done

Answer 7

It should be firm enough that if you touched the top of it it wouldn't cave in but before you do that I suggest that it is in the fridge for at least 3 hours

Answer 8

You dont cook cheesecake you just leave in fridge to cool

Answer 9

put in the fridge for an hour, and its going to be done if you can wait, yummy.
I know its hard to wait, but worth it
when its done it has a done look hahaha

Answer 10

it should be more firm than jiggly.

send me a slice..PLEASE.