Cooked a cheesecake (recipe below) and I could not for the life of me tell if it had the right amount of "jiggle." When I finally took it out, instant read thermometer read 165 in the center. Everything online says the ideal temperature is 145-155. I am bringing this cheesecake to an event this weekend, is it going to be bad? Should I start over? Thanks in advance!
32 oz cream cheese softened to room temperature (910g)
1 cup sugar (200g)
⅔ cups sour cream (160g)
1 ½ teaspoons vanilla extract
⅛ teaspoon salt
4 large eggs room temperature.
[link] [comments]
from AskCulinary https://ift.tt/usISypr
Comments
Post a Comment