Another Cheesecake Question

[yvettel]

For Thanksgiving, I made my BF cheesecake. It was incredible. My only problem with it, it was too brown. the surface looked almost like toasted walnuts brown. Now obviously, it was either cooked on to high of heat or for too long. Directions were to use a springform (check) in a water bath (double check). Started out at 400 degrees for 15 minutes

Comments

[missfrecklehead]

Mmm, those nuts sound yummy.

As far as the cheesecake, that sounds like way too much cooking time to me. I've only made one type of cheesecake (the real deal kind, not one of those Jell-o type things), but the cooking time on that is only 1 hour, plus 5 or 10 minutes. The center still moves at the end of baking, but it firms when you chill it. I don't know how much recipes vary, though.

To avoid the condensation, make sure you cool the cake completely before you chill it. Then, you can chill it for a while before you release the springform. Lay a paper towel over the top (will absorb any moisture), then wrap tightly in plastic wrap.

[lordtwinkie]

i think your temps are too high
i usually cook mine for an hour at 250degrees
then i turn the oven off open the door for a minute then close the door
and let the cheesecake sit in the oven for an hour.

[yourstareiscold]

My grandmother's recipe (which I always use) says to preheat oven to 350, then when you put the cake in, drop it to 275, leave it for an hour, then turn off the heat and open the oven door for another hour... this ALWAYS ends up nice and fluffy, but in that cheesecakey sorta way...