Posted by Gerard Jones on May 25, 1997 at 16:20:34:
In Reply to: Cheesecakes posted by Ashlyn on May 22, 1997 at 17:17:00:
: Greetings to everyone! My name is Ashlyn and I'm in the process of starting a dessert catering business in Savannah. Does anyone know what the internal temperature of a cheesecake should be when it is finished?
Thats a good question, similar to "how long do you bake it"
the answer is the same for both.
Bake it til its done.
I wonder about all the other variables, the viscosity of the particular recipe, is it baked in a water bath, considering the fact that a water bath should limit the temperature of the batter ....how long does the cake bake at that temp once its reached and is it cooled via cooling fans or left on a rack to continue baking for another 15 minutes before cooling down.
hmmm... might be easier to just bake it til its done.
Different recipes call for different temps but lets say they will all bake at 350, it seems to make sense that sooner or later the cake will be 350 if left in long enough. Considering most bakers look for the middle of the cheesecake to be creamier in the middle than the top or sides you'd want to remove it before the middle reached max temp , or a toothpick comes out slightly creamy.
DOes that make sense? the easy way to find out is just do it and take its temp, in bakery's I've worked we just shook the tray the cheescakes were on and watched to see how it jiggled in the middle, you can tell just by looking.
Gerard