On Sat, 03 Sep 2005 21:57:57 GMT, "Vox Humana" >
wrote:

>
>"Chuck" > wrote in message
.. .
>> On Sat, 03 Sep 2005 19:57:29 GMT, "Vox Humana" >
>> wrote:
>>
>> >
>> >"Chuck" > wrote in message
>> .. .
>> >> Anyone have any web sites or tables for adjusting cheesecake bake
>> >> times or temps when using a recipe for a 10 spring form ,, in a 5 or 8
>> >> inch spring form? Where to start?
>> >> Also,, of all the cooking newsgroups.. is there a better one that I
>> >> should ask this in?
>> >> Thanks
>> >> Chuck
>> >
>> >Cheesecake is best baked at a low temperature for a long time. Using a
>> >water bath is also helpful. Therefore, I wouldn't change the
>temperature.
>>
>> The recipe that I've been using calls for 475 for 12 minutes then 300
>> for 50 minutes, followed by a cool down routine..
>>
>> >Baking time will be less for the 5 inch cake - maybe 45-50 minutes vs.
>60-75
>> >minutes for the larger sizes. The most important thing is to know how to
>> >tell if the cake is done. In your oven it may be significantly different
>> >than in my oven. If this is a one-of, then just check after about 45
>> >minutes and then every 10 minutes thereafter. If you are going to make
>> >these cakes on a regular basis, note the time it took the first few
>batches.
>> >
>>
>> Ok.. How do I know if my cheesecake is done?
>> In the past I've just followed the time set forth in the recipe..
>
>
>I might skip the 475F first step. That seem awfully high to me,
>particurally for the small cakes. Afer all, cheesecake is really a custard.
>The texture is better if you heat is slowly, thus the water bath. I see no
>reason to brown the top. I might go with 325 or 350 in a waterbath for an
>hour. Then I generally turn off the oven and let it sit, with the door ajar
>for another hour to cool slowly. Your cake is done when the center jiggles
>slighty when the pan is shaken. If it is set solid, it is over-done. The
>cake will become more solid on cooling. It is best to refrigerate the cake
>for several hours before serving.
>
Thanks.. When it comes to baking I've always been cautious about
deviating from recipe.. I'll try the lower temps.. that would help
with cracking problems that sometimes occur..
Chuck