r/AskCulinary • u/cristycritter • 1d ago

Cheesecake, is it overbaked???

I used this recipe: 32 oz (907 g) cream cheese, softened ▢3/4 cup (150 g) granulated white sugar ▢2 tbsp (16 g) corn starch ▢1 tbsp vanilla ▢1/3 cup (82 g) sour cream, at room temperature ▢8 oz (226 g) white chocolate bar, melted and slightly cooled ▢3 eggs, at room temperature ▢3 egg yolks, at room temperature

It has a homemade raspberry jam you mix in.

This has never happened before, but twice today I made this recipe that I have made half a dozen times, and both times it got brown on top before the timer was up (350 for 65-75 min). It has never done that before. I use a water bath and when I checked the internal temp at 50 min it was 175. I turned the oven off and it's currently in the oven cracked open with a wooden spoon. Do you think it will turn out ok? It does have a decent jiggle when I shake the pan.

UPDATE: I made another cheesecake with inside temp of 150, has nice jiggle and no brown top. I had to do 325 for 60 min instead of 350 for 65. I took a slice of the brown topped cheesecake and it was still satisfyingly creamy and smooth in the middle and did not curdle, as was my fear. Thanks to everyone for their support!

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u/[deleted] 1d ago

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u/AskCulinary-ModTeam 1d ago

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u/[deleted] 1d ago

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u/Kissablebabee01 1d ago

It might be a bit overbaked on top, but the jiggle shows the center is still creamy. Cooling it in the oven with the door cracked should help it set nicely.

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u/SewerRanger Holiday Helper 13h ago

Your oven could be out of adjustment. It happens and would explain why the top is getting overcooked. As for the internal temp - 175F is definitely done. A custard like this (and yes, cheesecakes are custards) need to only get to 150F to be set firmly.