Hello!
I made my very first cheesecake on Wed. I used a water bath, double wrapped the pan, followed instructions on cooking time, didn't open oven for 5 hours like directions said, chilled for at least 1 hour like directions stated to do....the cake LOOKED great...however the very middle of the cake about 1/2 down was not firm, more like a thick pudding texture. It got slightly better after it had been refridgerated for a day but WHAT did I do wrong??
I am really hoping to get this cheesecake thing down as it is my family's favorite dessert but I am at a loss for where it went wrong. Anyone with any suggestions PLEASE help me so my next one turns out better.
Thanks
Lisa
I made my very first cheesecake on Wed. I used a water bath, double wrapped the pan, followed instructions on cooking time, didn't open oven for 5 hours like directions said, chilled for at least 1 hour like directions stated to do....the cake LOOKED great...however the very middle of the cake about 1/2 down was not firm, more like a thick pudding texture. It got slightly better after it had been refridgerated for a day but WHAT did I do wrong??
I am really hoping to get this cheesecake thing down as it is my family's favorite dessert but I am at a loss for where it went wrong. Anyone with any suggestions PLEASE help me so my next one turns out better.
Thanks
Lisa