On Mon, 1 Sep 2008 01:28:54 -0700 (PDT), WebSnozz
> wrote:

>I made a cheesecake tonight, and let it cool for a bit, then stuck it
>in the frig. My big concern is that it kind of jiggles as I move it,
>and I stick a knife in the center, and the tip of the knife came out
>with some milky goo on the tip about the consistency of the mix before
>it was cooked.

Not a good sign.

>It seemed way to late to put it back in the oven, as
>it had already been cooling almost an hour.
>
>I followed this recipe:
>http://www.post-gazette.com/food/200...bo0619fnp1.asp
>
<snip>
>
>So do y'all think my cheese is not done?
>
>My only hope is that it is done, and the goo is only because it hasn't
>beened refrigerated for the 6+ hours yet?
>
>It's in the frig now. >

If you let it sit in the refrigerator overnight it should set up....
provided it was cooked enough. I've never cooked cheese cakes that
long or that slow, so I'm just guessing - and given your wonky oven, I
really have no idea. The first slice will tell you if it worked or
not. Too bad you didn't just stick it back into the oven after you
tested it. You *did* test it when you took it out of the oven, didn't
you?

I can only say that I prefer a little jiggle to my cheese cakes when I
take them out of the oven and a lot of jiggle to my brownies (they
firm up into fudgy brownies - yum!). Cut the cheesecake only when
thoroughly cooled. It should have a nice, creamy texture. If it
oozes all over your table, you'll know you should have cooked it more.


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West