Underbaked cheesecake


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Question...i just baked a cheesecake (9in round springform pan, 350°, for 1 hr), the center was not completely baked through. Where did i go wrong?!?! Oh, once the hour was up, i cracked the oven door open and let the cake sit for 30 minutes before removing it and placing it on a cooling rack.
 
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Welcome to the forum! :)

I've moved your post to a new topic to avoid confusion in the other topic.

When baking something like cheesecake you need to do the 'wobble test' - take it out of the oven and gentle jiggle it from side to side. When it is cooked you will see only a slight wobble in the middle.


Hope this helps!
 
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Cheesecakes vary, even by recipes.

Most cheesecake bakers have their own ways of testing if a cheesecake is done.

There's the "wobble test", Becky spoke of.
There's the "bake it till it cracks" test.
There's the "bake it till it starts to turn brown on the top" test.
There's the "I will bake it for 30 more minutes" test.
There's the "droop test", which is tilting the cheescake to one side, and if the center droops any at all, it's not done.

For best results, in my opinion, I go for the top turning slightly brown. That way I know FOR SURE its done.
 

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