Hi, i am making cheese cake and it is resulting delicious!
I just have one problem, the book that i took the recipe from says that you should take the cheeseckae out the oven when the edges are a little puffed and the center still jiggles. Ok, I am doing that and in that moment everything is perfect. But as it cools the center starts to get down and then the edges result really puffed, a lot taller (almost half an inch) that the rest of the cake.
What could i do?
2007-06-20 07:00:11 · 10 answers · asked by Don M 1 in Food & Drink ➔ Cooking & Recipes
I've always had the same problem, and after the last one I made a while back, I noticed in my cheesecake cookbook that they said to run a thin knife around the springform between the pan and the crust while it's cooling to help this. Apparently the crust sticking to the pan, which holds the edges up, is the culprit for this problem. I haven't tried it yet, but feel free to give it a shot.
2007-06-20 07:15:45 · answer #1 · answered by thegubmint 7 · 0⤊ 0⤋
The sides are suppose to be a bit taller - that is so you can put topping on it and it won't run off. It is OK that your middle is down a bit. It will firm as it cools. You could also turn the oven off and let it cool in the oven for about 10 min. with the door cracked that will also keep it from cracking.
2007-06-20 07:42:54 · answer #2 · answered by Anonymous · 0⤊ 0⤋
You could turn off your oven and allow the cheesecake to cool completely in the oven before refrigerating it. Also loosen the sides of the cheesecake with a knife before you let it cool.
2007-06-20 07:26:46 · answer #3 · answered by Anonymous · 0⤊ 0⤋
you could either shut your oven off and open the door and let the cheesecake cool in the oven, or take it out, and then not touch it again for until it is completely cool. this will decrease the chances of your cheesecake deflating.
2007-06-20 07:06:52 · answer #4 · answered by Anonymous · 0⤊ 0⤋
Hmm it seems as thought you are taking it to early. Instead of right when the edges are puffy give it awhile. Because it should go down jsut a bit but your crust should not be bigger. I hope I helped!
2007-06-20 07:06:42 · answer #5 · answered by Anonymous · 0⤊ 0⤋
That happens to me too, sorry I'm not much help but at least you know that you're not alone :) I figure as long as it tastes yummy then it doesn't matter what it looks like. Maybe put some sort of topping over it to level it out a little.
2007-06-20 07:08:05 · answer #6 · answered by lululightle 3 · 0⤊ 0⤋
The jiggly center part should be about the size of your palm. You might be taking it out a little early.
2007-06-20 07:06:13 · answer #7 · answered by ? 2 · 0⤊ 0⤋
You could try baking it in a water bath - this will cause the cake to cook evenly.
2007-06-20 07:09:19 · answer #8 · answered by Lilian K 2 · 0⤊ 0⤋
you can also make a cold cheesecake that doesnt need to be baked with a bisuit base and use cream cheese for the filling with other ingredients that you want to flavour it with!
2007-06-20 07:26:09 · answer #9 · answered by Anonymous · 0⤊ 1⤋
EAT IT!!!
2007-06-20 07:03:27 · answer #10 · answered by Ben S 2 · 0⤊ 0⤋