The Great Hall
Cheesecake production The Great Hall: Cheesecake production
By Cyndi Craig on Friday, August 25, 2000 - 11:05 pm: Edit

I work in a small bakery and we are having problems with our cheese cake production. Our owner wants us to bake 3" high cheecakes in a 10" in round pan. We bake off about 7 at a time. The last pastry chef said to bake at 350 degrees for 2 hours in water, covering the last part of baking. They immediatly remove the cakes from the oven because we have other items to produce. The tops of the cheese cakes look too brown and seem dry to me. The baker tried baking for less time and the consistency wasnt quite firm enough. What is the correct consistency of a cheesecake. Is there some technique that we might be missing? Thanks in advance help that anyone might have.

By Robert (Robert) on Saturday, August 26, 2000 - 02:58 am: Edit

Try covering them first, then removing the coverings for the last 20 minutes or so(time will vary). This way you can control the degree of brownness you want. Remove the cakes from the water bath immediately and place on racks to slow the continued cooking process. As for consistency, it depends on the recipe you are using.

By miken on Saturday, August 26, 2000 - 03:03 pm: Edit

Being a production bakery you may not have time to try this, but I have had the best results baking them uncovered in a water bath at 300 degrees. To tell if they are done, give them a gentle shake, if the top "moves" without any rippled effects toward the center, they are done. As for cooling them, the faster they cool the more prone they are to craking and looking uneven, I have had good luck cooling them in a turned off oven for about 30 minutes before removing them. I am sure you need your oven space so try cooling them In the water bath in a warm spot in the kitchen.

good luck

By momoreg on Sunday, August 27, 2000 - 07:31 am: Edit

350 is too high for 3 inch cheesecakes. I would recommend lowering the temp to 300, and if you're using a convection, lower it another 20 degrees. If the top still browns too much, cover them when they reach the color you want.

By MarkG on Monday, August 28, 2000 - 11:36 am: Edit

Cyndi: What recipe are you using...with or without long do you mix? What kind of oven? All these factors and more come into play.


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