What went wrong?
Discussion
I baked 3 cheesecakes last night, and they all sank after coming out of the oven.
They still tasted great, but the texture was very light - more like an egg custard than what I'm used to from a baked cheesecake. The other thing is that, whilst I didn't measure everything precisely, I ended up with about 30% more mixture than I was expecting (I've used this recipe quite a few times before).
Nothing particularly unusual about the recipe either - 400g cream cheese, 6 eggs, pint of double cream, 8oz sugar.
Is it possible to get too much air into the egg whites?
They still tasted great, but the texture was very light - more like an egg custard than what I'm used to from a baked cheesecake. The other thing is that, whilst I didn't measure everything precisely, I ended up with about 30% more mixture than I was expecting (I've used this recipe quite a few times before).
Nothing particularly unusual about the recipe either - 400g cream cheese, 6 eggs, pint of double cream, 8oz sugar.
Is it possible to get too much air into the egg whites?
Did you Bake at a high temp, then reduce ? Usually for a NY Style cheese cake - its a high-ish temp for the first 10 mins or so, then reduce down low for a long time (usually about an hour).
Also - I'd substitute cream for Sour cream, as its more acidic, and knock the eggs down by 1 or 2 as 6 is way too many for the amount of Cheese there...I think this is why you ended up with egg custard rather than cheesecake.
Also - I'd substitute cream for Sour cream, as its more acidic, and knock the eggs down by 1 or 2 as 6 is way too many for the amount of Cheese there...I think this is why you ended up with egg custard rather than cheesecake.
Edited by juice on Tuesday 16th December 17:23
No temp reduction, just a standard 170C for 1 1/4hours (ish).
As I said, it's a fairly well tried and tested recipe. Maybe the eggs were bigger than usual (can't remember whether I usually use large eggs or not) - in which case you may be right about too much egg. Would also explain the additional volume...
p.s. I've kinda gone off chilled cheesecakes precisely because of the gelatine flavour/smell (even though everyone else says they can't smell it).
As I said, it's a fairly well tried and tested recipe. Maybe the eggs were bigger than usual (can't remember whether I usually use large eggs or not) - in which case you may be right about too much egg. Would also explain the additional volume...
p.s. I've kinda gone off chilled cheesecakes precisely because of the gelatine flavour/smell (even though everyone else says they can't smell it).
filski666 said:
you don't bake cheesecakes, that's your problem - you leave them to set in the fridge.
edit - and you don't seem to have added any gelatine, which makes it set.
....wtf...of course you bake a proper cheesecake....what you are talking about is a fridge tart....completely different....and you certainly do not use gelatine a proper cheesecake...sheesh....edit - and you don't seem to have added any gelatine, which makes it set.
Edited by filski666 on Tuesday 16th December 15:51
madala said:
filski666 said:
you don't bake cheesecakes, that's your problem - you leave them to set in the fridge.
edit - and you don't seem to have added any gelatine, which makes it set.
....wtf...of course you bake a proper cheesecake....what you are talking about is a fridge tart....completely different....and you certainly do not use gelatine a proper cheesecake...sheesh....edit - and you don't seem to have added any gelatine, which makes it set.
Edited by filski666 on Tuesday 16th December 15:51
You obviously have little idea about puddings then!!!!!!!!!!!!!!!!
Bunglist said:
madala said:
filski666 said:
you don't bake cheesecakes, that's your problem - you leave them to set in the fridge.
edit - and you don't seem to have added any gelatine, which makes it set.
....wtf...of course you bake a proper cheesecake....what you are talking about is a fridge tart....completely different....and you certainly do not use gelatine a proper cheesecake...sheesh....edit - and you don't seem to have added any gelatine, which makes it set.
Edited by filski666 on Tuesday 16th December 15:51
You obviously have little idea about puddings then!!!!!!!!!!!!!!!!
I like the term "Fridge Tart"
Rude Girl said:
Nefarious said:
whilst I didn't measure everything precisely,
I think this is the central problem. Baking is the one type of cookery where you need to be scientific with the measures.
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