The last cheesecake I made turned out wet in the middle. Not custard-y, but wet. Is this a problem with cooling or is it a sign that it was underbaked or is there something else at work?
The last cheesecake I made turned out wet in the middle. Not custard-y, but wet. Is this a problem with cooling or is it a sign that it was underbaked or is there something else at work?
Hi lindgres,
ie was under baked, it should jiggle in the middle but still be cooked,
remember,STRESSED spelt backwards is "DESSERTS"
happy cooking
Ron
sometimes you get that middle problem by removing it from the oven too quickly
bake until the middle is set but still jiggly then turn off the oven and LEAVE THE CHEESECAKE IN for at least two hours this way it cools slowly
i took one out just after baking and let it coll ( or so i thought ) before topping it with ganache
OMG what a horrible wet mess in the middle thank heavens my family was able to laugh about it and we called it a cheesecake ring and ate the edges
Posting Permissions
Reply With Quote