Trying to make cheese cake?

Yea I got a ready made graham crust so I don't really need a springform pan and I never use low fat stuff. IDK general answer here is cook it longer. Also I might try to let it cool in the oven and not pierce it with a knife maybe a fork then stick it in my fridge. Thanks everyone for the advice, have a merry Christmas and happy new year

Let me explain the purpose of the water bath, and give you a couple of tips. When you bake an item in any pan, the sides of the pan will heat the batter closest to the sides faster than in the center. So as with most cakes, they will rise in the center and "dome" up. i.e. they will be higher in the center than at the sides. Same for a rectangular pan. The desire for cheesecakes is to be baked with a flat, even top. This is accomplished using the water bath, also known as a "bain marie".

A springform pan is recommended for baking cheesecakes. To get them level and flat, the water bath is used, and here is how. Using aluminum foil, wrap the bottom of the pan surrounding where the springform seals together. This is intended to keep water OUT of the cheesecake pan and out of the batter - to make a seal. Then sit the pan with your batter in a second, larger pan with enough water (you can add after putting your pans together, and filling with batter) so you have enough to come 1/4 to 1/2 way up the sides. The purpose of the water bath is to help insulate the sides of the pan from heating too quickly, so that ALL the batter will rise as it cooks at the same rate. then cook until the cheesecake is set in the center (almost stops wiggling) and barely starts to brown. Then when done, turn off the oven and open the oven door slightly - it needs to cool slowly for about an hour or so.

Another tip I have found is to make sure your recipe calls for one egg for every package of (8 ounces) of cream cheese. If it doesn't, then change it.

You can use a water bath for a regular cake mix, but you also need to take the cake out once it has risen and finish baking normally. The water bath can slow the cooking of a regular cake so it doesn't set all the way in the center - but you can still get flat cakes this way. Another option for insulating only the sides of a regular cake pan normally for cakes is to wrap with a wet cloth towel or Wilton makes pan insulation wraps. Yes, that's how the pros make flat wedding cakes.

My final tip. Always buy and keep a nice fruity pie filling on hand when baking cheesecakes. If you get a good result, but remove from the oven too quickly and it cracks for any reason, cover the top with a nice cherry, blueberry, or apple pie filling. It will cover the crack and look/taste awesome.

Good luck.

Back it microwave

yes

If it's runny, you're definitely not baking it long enough. They take 75-95 mins, depending on size/depth. Oven shouldn't be higher than 325F. Best way is a waterbath, but your springform pan must be wrapped tightly in foil or it will leak. You can put springform inside a larger solid cake pan and put that in the waterbath. To check for doneness you move the pan. It should be matte/dull on top and set, but wobbly about an inch in the middle. Then you turn the oven off but leave the cheesecake in the oven for another 60-90 mins. Then cool it room temperature. Then chill it overnight in the fridge before removing the pan.

You don't put the cream cheese batter directly into the water bath. The batter pan is above the pan hold the water.

A water bath helps to cook the cheesecake more gently.

First I would suggest that you check your oven temperature.

Make sure the oven is pre heated.

Are you following the directions exactly? Are you substituting any ingredients?

Here is one that I have made many times and it always comes out great.

Fudge Truffle Cheesecake

Crumb crust

Stir together 1 1/2 Cups vanilla wafer crumbs

1/2 Cup powdered sugar

1/3 Cup cocoa powder

1/3 Cup melted butter

Press into the bottom of a 9 inch Springform pan.

(I sometimes add 1/8 tsp mint extract for Christmas)

Cheesecake

2 Cups Chocolate chips

3 packages, 8 ounces each cream cheese, sofetened

1 Can, 14 ounces sweetened condensed milk (NOT evaporate milk)

4 eggs

2 tsp vanilla extract

Heat oven to 300 degrees

Place chocolate chips in a bowl and melt. Use water bath or microwave.

Beat cream cheese in a large bowl until fluffy.

Gradually beat in sweetened condensed milk until smooth

Add melted, cooled chocolate, eggs and vanilla.

Pour into crust.

Bake 1 hour and 5 minutes or until center is set. (Cake may still be a bit Jiggly)

Remove from oven and place on wire rackWith a knife, loosen cake from edge of the pan.

Cool completely.,Remove sides of pan

Cover and Refrigerate.

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you need the water bath..you ARE cooking the cream cheese..boiling is just another method.

Use the water bath and you will have a great cheese cake.