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Baked Cheese Cake
Hi
I have made the recipie from the http://www.yuppiechef.com/spatula/classic-baked-vanilla-cheesecake/
I have done it twice. The first time it was not cooked all the way through after 150 degrees for an 1 hour 15mins. The concistancy was smooth and creamy but looked undercooked.
And the second time after an hour and 45 mins, the cake was done but the consistancy was very gritty.
My question is ... does the gritty feel mean the cake is over cooked?
Can the cake be slightly undercooked and still be considered "cooked"
Any tips pls
Thanks
Heather
1 Answer
Hi Hester.
That gritty or crumbly feeling you are referring to is one of the signs that a cheesecake is overcooked. A cheesecake is usually taken out of the oven before it is fully set in the middle and then left to stand and settle before being served. The centre should be slightly jiggly when you take it out of the oven.
If you are concerned about it being fully cooked at this point you can leave the cake in the oven, turn it off and leave the door slightly ajar for another 30min. This will help gently settle the centre of the cake.
In addition make sure your oven is reaching and maintaining the correct temperature, too high and it will over bake, too low and it will leave you with an undercooked cheesecake.
Happy baking.
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