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Baking (rec.food.baking) For bakers, would-be bakers, and fans and consumers of breads, pastries, cakes, pies, cookies, crackers, bagels, and other items commonly found in a bakery. Includes all methods of preparation, both conventional and not. |
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Cheesecake rises faster on sides, then falls...
I make a sour cream cheesecake. Standard ingredients, I'm sure. I
use a water bath. The side of the cheesecake appear to cook faster, which seems normal, and then fall when it cools. The cake levels off to a flat level, which is good and the taste is fine. However, some of the sides become squished, or go below the center. It's hard to explain. Anyway, why do you think this is happening? I bake at 325 for 55 minutes or until the center just slightly jiggles. Gary |
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Cheesecake rises faster on sides, then falls...
In article >,
shipwreck > wrote: > I make a sour cream cheesecake. Standard ingredients, I'm sure. I > use a water bath. > > The side of the cheesecake appear to cook faster, which seems normal, > and then fall when it cools. The cake levels off to a flat level, > which is good and the taste is fine. > > However, some of the sides become squished, or go below the center. > It's hard to explain. > > Anyway, why do you think this is happening? I bake at 325 for 55 > minutes or until the center just slightly jiggles. I had the same problem and found that baking at 275-300 pretty much solved the problem with the sides, but you will have to add at least 15-20 minutes to your baking time. The jiggle test still works at the lower temperature. -- Lord Jubjub, ruler of the slithy toves. If you want to contact me, remember I am a LORD. |
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