Cheesecake question?

Question

how do you know when cheese cake is ready to be pulled out of the oven????

Answer 1

You time it, it should still jiggle on top when you shake it.
It solidifies more as it cools.
You should have an oven thermometer, to check the heat in the oven just in case. That way you will know your temperature is correct and the time should be too.

Answer 2

What a good question!! Most baked cheesecake recipes are really no more than a deep custard in a springform pan--if they include eggs and another liquid such as sour cream or milk. So, the trick is to cook the custard, but not overcook it or it will crack.

I bake my cheesecakes in a water bath in a roasting pan that has a towel on the bottom or the roasting pan. I start out with 400 degrees first for about 30 minutes and then turn the temp back to about 250 for two hours. Then, open the oven and gently shake the cake back and forth--the center should be a bit wiggly but not liquid. Do not use a toothpick! Close the door and turn off the oven. Leave it this way for at least an hour. Crack the door for about 30 minutes and then take out of oven. Let cake finish cooling on a rack for at least another hour and refrigerate until ready to use--it will cut better also. It will probably draw away from the edge of the pan, but run a thin knife around the edge before taking the springform ring off, just to be safe. If the cake cracks, just put a fruit topping on it or Comstock Cherry Pie filling.

Good luck!

Answer 3

Make sure the crust is a nice shade of golden brown, but for the cake part itself, I would stick a knife/toothpick in the center, pull it out and if it comes out completely clean then it's ready. If some of the batter sticks to the knife, then leave it in a bit longer, clean off the knife (or get a new toothpick) and do the test again in 5 minutes or so.

Answer 4

I always use the toothpick trick, too. But as far as making sure that the texture comes out right, one thing I've come to notice is that the texture never really gets right unless you refrigerate the cheesecake for a couple of hours before serving it.

Answer 5

Never stick it with a toothpick!!!!! Thats how you make cracks in the surface. All you need to do is give it a little jiggle. Once the center has firmed up its done. Then refridgerate overnight.

Answer 6

This was the very first "real" cheesecake I ever made and it turned out perfect. I followed the directions exactly.

http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_25282,00.html?rsrc=search

Answer 7

I make nobake cheesecake using gram cracker crust that is nobake

Answer 8

when you put your finger on the cake and when it bounces back that means it's done, if it doesn't, it means it's gooy still so leave it in for a few more mintues or so.

Answer 9

stick toothpick in it and see if done