You might want to rotate each one half way through the cooking time!. This will distribute the heat a little better!. It might take a little longer to bake but not much!. Maybe five minutes!. Home made cheesecakes - Yum!
The problem is that the temperature in a conventional oven is not consistent!. Even without a convection oven, your cheesecake cooks primarily by convection — that is, the air in the oven is heated, flows around in the oven, and transfers heat to the cheesecake!.
Too much air will make the cheesecake fall. Over beating can also cause cracks to form in the cheesecake as it bakes. Cheesecakes are egg based, and they need low heat. Position baking rack in center of oven and place cheesecake in center of middle oven rack.
Place a shallow pan full of water on the lower rack in the oven. The water will also help minimize cracking in the top of the cheesecake. Springform Pan: Lightly grease butter the inside of the entire springform pan. This is to help prevent the batter from creeping up the side and then falling. You can even cut a piece of parchment paper the same size as the bottom of your springform pan and place on the bottom of the pan.
Definition: The springform pan is a two-piece pan that not only has sides that can be removed but the bottom comes out too. There is a round base and an interlocking band, usually 2 to 3 inches high, that forms the sides, opening and closing with the flick of a latch. The pan pieces are assembled for baking, and then, once the contents have cooked and cooled, the band is opened and removed. Drafts can cause a cheesecake to fall or crack. Do not jar the cheesecake while it is baking or cooling. How to prevent cracks in your cheesecake: When the internal temperature of a cheesecake rises beyond degrees F.
To prevent this from happening, use an instant-read cooking thermometer to test its doneness. When the cheesecake is done cooking, reaches degrees F. Let cake stand in oven, with door ajar, approximately 30 minutes or until center is completely set. Remove from oven and let cool cheesecake completely on a wire rack before refrigerating. This is the type of cooking and meat thermometer that I prefer and use in my cooking. I, personally, use the Thermapen Thermometer shown in the photo on the right.
To learn more about this excellent thermometer and to also purchase one if you desire , just click on the underlined: Thermapen Thermomete r. How to tell when cheesecake is done cooking: The cheesecake is done when center is almost set, but jiggles slightly when gently shaken.
For a perfect cheesecake, use a cooking thermometer and take it out of the oven when the cheesecake reaches degrees F. Expect a slight shrinkage as it cools. If there is great shrinkage, you have baked it at too high a heat. Resting Period: Let the cheesecake rest after baking. Unless other directions are specified in the recipe, when the cheesecake is done, turn off the oven and open the door. Cooling Cheesecake: Cool cheesecake slowly and completely before refrigerating.
Chilling a warm cheesecake will trap condensation in the cake and make it soggy. Cheesecakes always need to be well chilled before serving, preferably 12 to 24 hours before cutting the cheesecake will solidify to a perfect consistency during this time. Removing from Springform Pan: Slide a small knife around edges of cake to loosen it and remove sides of the springform pan; transfer onto a cake plate.
Baking Small Cheesecakes: I purchased four 4-inch springform pans in order to make individual cheese cakes, but the recipe I have is for an 8-inch cheese cake. How much time, if any, do I adjust for these 4-inch springform pans? Thanks for your help. Obviously it will take less time to bake, but I can not tell you the exact baking time.
I think you are going to just have to watch the cakes as they bake. Use the same technique for baking your smaller cheesecakes as you would for large ones:.
Place cheesecakes in center of middle oven rack. Gently shake the cheesecake wearing oven mitts, of course. Try this: The cheesecake should be shiny and firm to the touch when set.
You can move the cheesecake to the fridge for 30 minutes before slicing, but freezing any longer will make for a frozen cheesecake without the same delightfully creamy texture as the just-refrigerated version. You can bake the crust in the oven at degrees for six to nine minutes. Be sure to allow the graham cracker pie crust to cool completely before adding the filling into the pie, or it will melt and maybe even separate the filling.
How jiggly should the cheesecake be? Well, it should wobble just slightly you can see in our video. An underbaked cheesecake will ripple and jiggle noticeably. The key to a perfect cheesecake is a subtle wiggle—not a sloshy jiggle. Can you cook 2 or more dishes in the oven at once? To ensure even cooking, make sure the oven is fully preheated before inserting dishes, and rotate the dishes halfway through. Can I bake two pound cakes at the same time?
Always, if you have to put side by side with inches between or one to left and one to right on diffrent racks but never over each other.. However, in a fan oven that temperature should be the same throughout so you should be able to use a couple of shelves. If one dish needs to be cooked at degrees F and another at degrees F, set the oven for Arrange the dishes so there is enough space between them.
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