They weren't quite as cheesecake-y as I hoped. I think a couple of minutes less would solve that, because the cheesecake-y-ness was close. I've come to the conclusion that length of time in the oven is my bakery failing...
Ooh, they look good! And yes - I should have specified that, I meant sealing the dough together rather than sealing the top to the case.
Bon apetit. :3 And if you do try them again do give them a little less time, I hope they turn out perfectly for you next time! (My problem is almost always overcooking/baking things too, in fact. Ovens should behave themselves better...)
If you are leaving them to cool in the metal cake pan, you should give them a couple of minutes less. The warmth from the pan will keep cooking them for a while after you've removed them from the oven.
I found there's a real difference between the cook time on cakes when I use my silicon pans instead of my traditional, metal ones.
With the metal pans, I tend to cook until the skewer comes out almost clean then remove from oven and let them sit for a few minutes. This seems to work quite well.
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Hee. Go you :)!
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Bon apetit. :3 And if you do try them again do give them a little less time, I hope they turn out perfectly for you next time! (My problem is almost always overcooking/baking things too, in fact. Ovens should behave themselves better...)
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Ovens should be psychic...
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I found there's a real difference between the cook time on cakes when I use my silicon pans instead of my traditional, metal ones.
With the metal pans, I tend to cook until the skewer comes out almost clean then remove from oven and let them sit for a few minutes. This seems to work quite well.
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Oh well, practise makes perfect. And if I get fed up with my baking, I'm sure that folks in at work will eat them.
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