Internal temp was 153-155F+ when pulled. It's been quite a while since I did a new york style cheesecake, esp one this thick. It's been cooling for ~15 minutes now. Do I leave it be or do you guys think I should let it go longer?
by deadcomefebruary
16 Comments
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It’s done ! Take it out of the water. 😋
You want to bake a cheesecake until it’s slightly firm along the sides and slightly jiggly (but not liquidy) in the middle. You have that now so you can take it out. Looks beautiful too !!
Maybe bake for another 5 minutes. It’s almost done.
Needs to be baked a little bit longer. Boy does it look good!
Looks done. I believe 150 (+/-5) is standard for cheesecake
Thermometer 150 degrees
When you shook it I was like “oooo that’s gooood…shake it again” 😂
Looks good. How do you get it out of the pan? I’ve only ever used springform for cheesecake. Thanks!
Is that a cake pan? How do you remove it?
Does anyone have a good recipe for this style of cheesecake? I’ve done basic ones, but I want to try one of these ‘marbled’ ones and don’t know how to go about it.
Take it oot, it looks fantastic
What kind of sorcery do you use to get it out of that dish?
It’s perfect
Op at the end: “pat pat pat pat pat”
Thank you for posting this!! I want to make a cheesecake soon and needed a visual for the doneness.
It looks great already. A cheesecake should be set around the edges but still have a little jiggle in the center when you take it out. Trust your instincts, it’s ready to cool and set up nicely. Can’t wait to see the final result!