Posted by Hans on May 28, 1997 at 20:30:36:
In Reply to: Re: Cheesecakes posted by Gerard Jones on May 25, 1997 at 16:20:34:
: : 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?
Ashlyn,
A cheesecake is a custard by any definition and even counting the density of the creamcheese and initial temperature of ingredients (cold), should take only slightly longer than a true custard that was tempered. Since eggs have finished cagulating at 180ºF, it makes no sense to bake or poach it any longer than that. Anything past that and the product will be rubber with grit & holes. The fat in the creamcheese will be somewhat forgiving however.
To bake it by feel or touch like a custard is not very reliable.
The only thing that works is to time it. Start with 45 minutes to one hour, take the internal temperature with a calibrated thermometer until you reach close to 180ºF. Keep in mind that the temperature will rise 5ºF or so, after removal from the oven.
Chill & check the next day. Then, if satisfied with the results, use the same time & temperature until shop conditions change.
Sincerely,
HWK, CMC