Cooking times for desserts

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Assistant Cook
Jul 19, 2011
Hi all! Since it's just my fiance and me I tend to halve my dessert recipes and make two "mini desserts" instead of having a full size dessert that we're just going to end up pigging out on. I do it quite often with cheesecake, but I have a bit of trouble with cooking times. I'm not sure whether I should lower the oven temp or cooking time. Or both. I've found if I just lower the cooking time I get overcooked edges, but I'm not sure how much I should lower the temperature by. Any tips are appreciated!
If the cooking temperature is meant to be 355F I drop the temperature to 320F. This usually works for me with baked puddings and quiches. I'm not sure if it's the right thing to do though. Then I just check it with a skewer once the top is browned to see if it's done since the baking time will vary too.

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