I am following the recipe to the letter, and it does taste delightful but unfortunately it always ends up runny.
Whats the secret?
2006-08-29 02:14:59 · 5 answers · asked by davegrahampool 2 in Food & Drink ➔ Cooking & Recipes
Sounds underbaked.....cooled in oven? corn starch or flour in recipe? size of springform pan? require a waterbath? Chilling a warm cheesecake will trap condensation in the cake and make it soggy.
Cheesecake Tips
http://www.baking911.com/cakes/cheesecake101.htm
http://www.baking911.com/cakes/cheesecake_qanda.htm
2006-08-29 02:40:33 · answer #1 · answered by Swirly 7 · 1⤊ 0⤋
I agree with Swirly, sounds underbaked. Most recipes call for you to leave it in the oven after the baking time, turn the oven off and keeping the door closed for another hour. I also keep a small pan of water on the bottom shelf when cooking a cheesecake
2006-08-29 10:02:31 · answer #2 · answered by Amy S 4 · 0⤊ 0⤋
if it is a baked one, maybe your oven is slow and it needs more time, if it is a gelatine one, your scales might be out, are you adding fresh citrus juice? this can be a problem, boil the juice first to cook the enzymes that may be preventing the gelatine from setting (usually pineapple, lime, kiwi or paypaya have this problem).
2006-08-29 09:26:12 · answer #3 · answered by fourplums 4 · 0⤊ 0⤋
You don't give us the recipe, so we can't analyze the situation it could be as simple as a mistake in the recipe.
2006-08-29 09:21:26 · answer #4 · answered by tyreanpurple 4 · 0⤊ 0⤋
You aren't draining the cheese properly
2006-09-02 00:49:20 · answer #5 · answered by Anonymous · 0⤊ 0⤋