So I mentioned in the podcast that I was going to make a cheesecake in honor of Rue McLanahan (sp?) passing away. I got a recipe from Carin, got all the ingredients together, and earlier this afternoon I set to baking!
It should be noted that I’ve never made a cheesecake before in my life.
The directions said to cook it for 45 minutes, and to test it via “jiggle factor”. If you shake the pan and it still jiggles, it’s not done yet. Me being the cheesecake novice, I took those directions to heart. After 90 minutes in the oven, it was still jiggly (and had browned quite a bit), but I took it out and decided to let it cool anyway.
After letting it cool/chill for about 4 hours, I took off the exterior shell of the springform pan and cut a slice.
It’s still pretty soft in the center, so I’m just gonna put it back in the fridge and check on it tomorrow. Cheesecake enthusiasts – perhaps you can guide me? Where did I go wrong?
Cheesecake keeps cooking after you take it out of the oven and it sets up as it cools. Treat it as a custard and take it out when the edges start to brown. Neva-eva take it out of the springform until it has cooled completely and chilled for a few hours. The inside still looks pretty yum.
Perhaps your oven temp is off by a few degrees? A separate oven thermometer really helps (the kind that hooks on the side or stands on the rack in your oven) to ensure temp accuracy. It still looks yummy to me!
I suck at making cheesecake. But may I suggest the Pioneer Woman cookbook and website. She has gorgeous photo of countrified recipes that Rue would be proud of.
Hi-
How did the frig trick work- still looks really yummy. Oh show notes- I tat- and it is easier than it looks- Its just making knots – over and under, under and over. Hope you got into the class and here’s a great link for supplies and instructions-http://www.hhtatting.com/ and free patterns- warning- once you learn how easy it is and small to carry around – you will be hooked! 😉
Diggin the longer shows- hope you two are having a blast!
Peace
M
Hmmm…hard to tell without seeing your recipe. Are you sure that you copied it correctly and used all the ingredients. If not a recipe fail, I vote for oven fail as well. I can’t beilieve it is that gooey after all that time in the oven.
I asked my grandma, who was a pastery chef, what looked like was wrong. She said it might not have had enough eggs or if you used the whites of the eggs it might not have set up right.