I feel like this is on the undercooked side but I’m not sure. This is it after setting in the fridge overnight. What do you think?
by hiimedddddgy
31 Comments
Cruisethrowaway2
I think slightly, but I personally like it like that.
Monkeeparts
Looks fine to me, I would eat it.
breakfastpasties
It looks perfect imo. Silky and not curdly.
lovebeinganasshole
That looks perfect to me. When it’s too undercooked there is no way you would be able to take that picture it would have collapsed.
Horror-Atmosphere-90
If you can pull out a slice without it collapsing on itself, I’d say it’s cooked just fine. Looks good to me!
Strange_Range_7211
its perfect – i bet its creamy too
Catgroove93
Not my area of expertise at all but it looks lovely and smooth to me!
Almost similar in look to a basque cheesecake (minus the very brown top) and its definitely the golden standard these days. 😊
bdizzle314
That cheesecake looks so fucking sexy and I mean that in the most respectful and not weird way honest to God. Though I know how it’ll be interpreted there isn’t any other words for it. Give it to me now
elagalaxy
Hmmm probably should let one of us taste test to be safe, you know
heretic-wop
it’s perfect. no cracks either.
AnonyCass
That looks raw and inedible, don’t worry i can safely dispose it for you and i won’t charge
Due_Start246
Perfectly cooked
Dratsoc
It’s alright, on the low cooked side of thing. I prefer it that way as it is a smoother texture!
Playful-Dragon
No, it’s under-eaten. GET IN MY BELLY!!
drownedbubble
That looks just about perfect. There are lots of images online of cheesecake soup when they are undercooked.
Personally I like extra firm cheesecake and have a tendency to overcook them on purpose.
PeacefulBlossom
Please share the recipe. It looks so good!
otherwise_data
i am willing to take a chance. gimme.
tonkabean_
I’m gonna need that recipe to recreate it and check if I will manage to not undercook it. For science! Jokes aside, that cheesecake looks so smooth and gorgeous, you should be proud of yourself😊
PyraAlchemist
You just wanted to show us some cheese cake porn, eh? Showing off big time
peachybabee
what is the recipe!
man_frmthe_wild
It looks undereaten to me. I can help solve this predicament for you.
Allan0-0
can you drop a tutorial on how you undercooked it so I can definitely avoid it?
MillicentBulstrode
Oh shut up you know it’s perfect!
FirefightingGalAMFD
Absolutely. It looks like you barely baked it. It has eggs in it too, yes? You’re going to get salmonella from that. Look, I won’t do this for just anyone, but if you box it up, I’ll send you $40 for the cost of ingredients and $20 for postage and you send that delicious, umm.. umm.. I mean, detestable New York-style cheesecake out to this gal who will take it off your hands. I’m willing to throw myself under that checkered cab for you. So don’t eat it! 🤤🤤 I’ve got a plate… I mean, a PLACE to get rid of it.
To be totally honest, all kidding aside, it looks delicious. My mom, who can make a 6-course meal from a pork chop bone and a half-cup of sour milk, would be proud of you. THAT is a NY-style cheesecake. If you aren’t already from NYC, I, Holly Gennaro, from Maspeth Queens, do hereby make you, an honorary New Yorker. 👑
Due_Garlic_3190
I’d inhale this if I could! Looks divine
Loud-Item-1243
It’s literally perfect by every metric, golden brown around the edges perfectly shaped on top no cave in, crumb is immaculate. It usually takes years to get this level of perfection, expertly done. 10/10
hiimedddddgy
Thank you all! I am so happy reading these comments. I think I usually slightly over bake so I wasn’t sure about this one.
I butter the springform pan completely and don’t use parchment paper on the sides, extra butter and sugar for crust, and 1 teaspoon vanilla extract works just fine instead of vanilla bean.
A key for me is making sure all of my ingredients, especially the cream cheese, sour cream and eggs are room temperature. I take those out of the fridge in the morning. I usually hand mix.
Then, after pouring mixture in, I make sure to hit it onto the counter a few times to get all of the air bubbles out. And of COURSE, I use a water bath.
I kept it in for 60 minutes at 350, and then DONT open the oven door and keep it in for another 60. Then overnight in fridge.
VoiceArtPassion
I’m from the health dept. I’m going to need to confiscate that…for evidence purposes.
theregos
This looks revolting and raw OP, not gonna lie. Happy to dispose of it for you immediately to save you the embarrassment.
Empty-Calendar2221
Would get on a plane and travel to wherever this is for a piece of that cheesecake… Fr magnificent.
31 Comments
I think slightly, but I personally like it like that.
Looks fine to me, I would eat it.
It looks perfect imo. Silky and not curdly.
That looks perfect to me. When it’s too undercooked there is no way you would be able to take that picture it would have collapsed.
If you can pull out a slice without it collapsing on itself, I’d say it’s cooked just fine. Looks good to me!
its perfect – i bet its creamy too
Not my area of expertise at all but it looks lovely and smooth to me!
Almost similar in look to a basque cheesecake (minus the very brown top) and its definitely the golden standard these days. 😊
That cheesecake looks so fucking sexy and I mean that in the most respectful and not weird way honest to God. Though I know how it’ll be interpreted there isn’t any other words for it. Give it to me now
Hmmm probably should let one of us taste test to be safe, you know
it’s perfect. no cracks either.
That looks raw and inedible, don’t worry i can safely dispose it for you and i won’t charge
Perfectly cooked
It’s alright, on the low cooked side of thing. I prefer it that way as it is a smoother texture!
No, it’s under-eaten. GET IN MY BELLY!!
That looks just about perfect. There are lots of images online of cheesecake soup when they are undercooked.
Personally I like extra firm cheesecake and have a tendency to overcook them on purpose.
Please share the recipe. It looks so good!
i am willing to take a chance. gimme.
I’m gonna need that recipe to recreate it and check if I will manage to not undercook it. For science!
Jokes aside, that cheesecake looks so smooth and gorgeous, you should be proud of yourself😊
You just wanted to show us some cheese cake porn, eh? Showing off big time
what is the recipe!
It looks undereaten to me. I can help solve this predicament for you.
can you drop a tutorial on how you undercooked it so I can definitely avoid it?
Oh shut up you know it’s perfect!
Absolutely. It looks like you barely baked it. It has eggs in it too, yes? You’re going to get salmonella from that. Look, I won’t do this for just anyone, but if you box it up, I’ll send you $40 for the cost of ingredients and $20 for postage and you send that delicious, umm.. umm.. I mean, detestable New York-style cheesecake out to this gal who will take it off your hands. I’m willing to throw myself under that checkered cab for you. So don’t eat it! 🤤🤤 I’ve got a plate… I mean, a PLACE to get rid of it.
To be totally honest, all kidding aside, it looks delicious. My mom, who can make a 6-course meal from a pork chop bone and a half-cup of sour milk, would be proud of you. THAT is a NY-style cheesecake. If you aren’t already from NYC, I, Holly Gennaro, from Maspeth Queens, do hereby make you, an honorary New Yorker. 👑
I’d inhale this if I could! Looks divine
It’s literally perfect by every metric, golden brown around the edges perfectly shaped on top no cave in, crumb is immaculate. It usually takes years to get this level of perfection, expertly done. 10/10
Thank you all! I am so happy reading these comments. I think I usually slightly over bake so I wasn’t sure about this one.
I always use this recipe but tweak some things: https://tasty.co/recipe/classic-creamy-cheesecake
I butter the springform pan completely and don’t use parchment paper on the sides, extra butter and sugar for crust, and 1 teaspoon vanilla extract works just fine instead of vanilla bean.
A key for me is making sure all of my ingredients, especially the cream cheese, sour cream and eggs are room temperature. I take those out of the fridge in the morning. I usually hand mix.
Then, after pouring mixture in, I make sure to hit it onto the counter a few times to get all of the air bubbles out. And of COURSE, I use a water bath.
I kept it in for 60 minutes at 350, and then DONT open the oven door and keep it in for another 60. Then overnight in fridge.
I’m from the health dept. I’m going to need to confiscate that…for evidence purposes.
This looks revolting and raw OP, not gonna lie. Happy to dispose of it for you immediately to save you the embarrassment.
Would get on a plane and travel to wherever this is for a piece of that cheesecake… Fr magnificent.
Oh, how I’d love a slice of that!