On Sep 3, 1:27*pm, Nancy2 > wrote:
> On Sep 3, 3:16*pm, Nancy2 > wrote:
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> > On Sep 1, 3:28*am, WebSnozz > wrote:
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> > > 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. *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
>
> > > I let it cook the 15 minutes@500 + 1 hour @200. *The one thing I worry
> > > about, is when I cook pizza that says it takes 20 minutes to get done,
> > > normally in my oven it takes more. *Unfortunately I didn't think about
> > > this before hand. *I wish the recipe had instructed me to do something
> > > to confirm it was done, because I wouldn't know what to do.
>
> > > On the other hand, the bottom crust almost burnt in only 10 minutes,
> > > the minimum time for it to brown, and the top of the cheesecake is
> > > very brown. *Additionally, I measured the pan I am using, and it looks
> > > to be a 10inch pan instead of 9 inch, so the cheesecake should be
> > > thinner than the recipe anticipated, which would lead me to believe it
> > > would cook more.
>
> > > The last time I made a cheesecake was years ago and it was using the
> > > Jell-o cheese cake stuff.
>
> > > So do y'all think my cheese is not done?
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> > > 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. *Not like I have anyone to share it with, so I
> > > can just throw it away if it's bad and get drunk instead.
>
> > > Peace.
> > > -Aaron
>
> > Can't you test cheesecake the same way you test baked custards (like
> > pie)? *Insert a knife in the center, and if it doesn't come out clean,
> > it's not done.
>
> > It's been so long since I've made a cheesecake, I can't recall...but
> > it can still jiggle when it's done, so that isn't a good test. *I've
> > always used a recipe that bakes at a low temp for a long time, instead
> > of one with a varied temperature, like yours.
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> > N.- Hide quoted text -
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> > - Show quoted text -
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> My mistake - cheesecake is done when you poke the center lightly, and
> it springs back (like a cake).
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> N.- Hide quoted text -
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> - Show quoted text -

I'm sure Sheldon will like this- it should feel like a woman's breast-
firm but with some jiggle. You may think I'm kidding, but I'm not! It
also needs at least 12 hours to chill- 24 is better.