Hi guys, I'm new to this forum and I need some help. I just tried baking a New York Cheescake a few days ago and the taste turned out perfect. I baked it for 1 hour at 350 degrees F (175 degrees C) like most cheesecakes and I did the water-bath method too, just that I used a cookie tray which holds up to 1-2cm of water. Furthermore, after the 1 hour baking, I kept my oven door closed and left my Cheescake to rest in the oven for 6 hours before keeping it in the refrigerator overnight. However, the Cheesecake turned out to be very creamy (or soft) in the centre, but the sides of the cake were alittle hard.
Anything that I could do to solve this problem? I thought of baking it alittle longer, but wont the sides of the cake turn even harder? Or is there anything wrong with my procedure or recipe that I can tweak. Here is the ingredients I used for my Cheesecake:
INGREDIENTS:
15 graham crackers, crushed
2 tablespoons butter, melted
4 (8 ounce) packages cream cheese
1 1/2 cups white sugar
3/4 cup milk
4 eggs
1 cup sour cream
1 tablespoon vanilla extract
3 tbs all-purpose flour
http://cake.allrecipes.com/az/ChantalsNewYorkCheeseCake.asp
Besides the uneven baking, I'd like to ask if I were use Heavy Whipping Cream or Condensed Milk in substitute for the Milk, will it be better or no change in taste and texture.
All help is appreciated in perfecting my very first Cheesecake. Thank you.
-XiaoZhu
Anything that I could do to solve this problem? I thought of baking it alittle longer, but wont the sides of the cake turn even harder? Or is there anything wrong with my procedure or recipe that I can tweak. Here is the ingredients I used for my Cheesecake:
INGREDIENTS:
15 graham crackers, crushed
2 tablespoons butter, melted
4 (8 ounce) packages cream cheese
1 1/2 cups white sugar
3/4 cup milk
4 eggs
1 cup sour cream
1 tablespoon vanilla extract
3 tbs all-purpose flour
http://cake.allrecipes.com/az/ChantalsNewYorkCheeseCake.asp
Besides the uneven baking, I'd like to ask if I were use Heavy Whipping Cream or Condensed Milk in substitute for the Milk, will it be better or no change in taste and texture.
All help is appreciated in perfecting my very first Cheesecake. Thank you.
-XiaoZhu
Last edited by a moderator: