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yankinmanc
Happy Days!
Member since 8/05 18208 total posts
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Why was my cheesecake a failure?
Long story short, I made a cheesecake, the recipe was done perfectly, the batter tasted fantastic, the cake looked beautiful...but the best way I described it was curdled. It was as if the eggs were scrambled. Why would this happen???
Any ideas where I might have gone wrong???
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Posted 11/25/07 10:04 AM  |
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SweetestOfPeas
J'taime Paris!
Member since 3/06 32345 total posts
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Re: Why was my cheesecake a failure?
 that's odd. the only thing I can think of is the cream cheese - is it possible that it expired? or the eggs for that matter... maybe they expired?
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| Posted 11/25/07 11:37 AM |
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yankinmanc
Happy Days!
Member since 8/05 18208 total posts
Name:
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Re: Why was my cheesecake a failure?
Posted by SweetestOfPeas
that's odd. the only thing I can think of is the cream cheese - is it possible that it expired? or the eggs for that matter... maybe they expired?
Nope, bought them all fresh day of baking!
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| Posted 11/25/07 1:04 PM |
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SweetestOfPeas
J'taime Paris!
Member since 3/06 32345 total posts
Name:
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Re: Why was my cheesecake a failure?
Posted by racheeeee
Posted by SweetestOfPeas
that's odd. the only thing I can think of is the cream cheese - is it possible that it expired? or the eggs for that matter... maybe they expired?
Nope, bought them all fresh day of baking!
I have never heard of that happening before. so strange!
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| Posted 11/25/07 1:09 PM |
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CAMCaps
Live Laugh Love Run
Member since 6/07 4922 total posts
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Re: Why was my cheesecake a failure?
Did you place the eggs in a hot batter. I just made oreo cheesecake and had to melt chocolate and then add it to the mixture but first i waited for it to cool so the eggs would not "cook" before i placed it in the oven.
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| Posted 11/25/07 2:25 PM |
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yankinmanc
Happy Days!
Member since 8/05 18208 total posts
Name:
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Re: Why was my cheesecake a failure?
Posted by CAMCaps
Did you place the eggs in a hot batter. I just made oreo cheesecake and had to melt chocolate and then add it to the mixture but first i waited for it to cool so the eggs would not "cook" before i placed it in the oven.
Nope, everything was room temperature!
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| Posted 11/25/07 2:42 PM |
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Re: Why was my cheesecake a failure?
did you bake it in a waterbath? if you didn't, the batter on the outside of the cake usually overbakes and it cracks..
the only other thing I can think of is that you either put the batter in a piping hot crust, your oven temp isn't accurate, or it was in too long?
the center of the cake should not exceed 150 degrees with an instant thermometer
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| Posted 11/25/07 2:47 PM |
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yankinmanc
Happy Days!
Member since 8/05 18208 total posts
Name:
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Re: Why was my cheesecake a failure?
Posted by marriedinportjeff
did you bake it in a waterbath? if you didn't, the batter on the outside of the cake usually overbakes and it cracks..
the only other thing I can think of is that you either put the batter in a piping hot crust, your oven temp isn't accurate, or it was in too long?
the center of the cake should not exceed 150 degrees with an instant thermometer
This is like unsolved mysteries! It was almost as if I added the eggs to hot batter (which I didn't, but I know that does happen with custard and other things) I have a brand new state of the art oven that cost me a mint, so the temperature was fine. I made the crust earlier in the day, it was room temp.
I might find a baking bulletin board to ask!
Thanks for your help!!
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| Posted 11/25/07 2:53 PM |
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Re: Why was my cheesecake a failure?
seriously, this is a giant mystery...... I actually looked info up on cooksillustrated to see if they had any mention of curdling under their troubleshooting section. Nothing at all.
the only thing I can think of is that your sour cream, while fresh, just happened to be much more sour than usual?
too wierd
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| Posted 11/25/07 2:59 PM |
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Domino
Always My Miracle
Member since 9/05 9923 total posts
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Re: Why was my cheesecake a failure?
From my mom...the cheesecake queen:
Regarding the cheesecake............
Years ago it happened to me too............
For one, I think it would help if the eggs were at room temperature....Also, the cream cheese should be very softened......And if she used lemon juice that could cause it to curdle.......
What I don't understand is......just when did it curdle......during the baking?
Is her oven temperature accurate?
Lots of reasons why this could have happened...............
Find out more...and let me know............And, if she would send the recipe she used, I can see at that point what might be the problem......
Need more information..............
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| Posted 11/25/07 6:39 PM |
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MrsRivera
2 under 2...whew!!
Member since 2/07 9876 total posts
Name:
Beth
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Re: Why was my cheesecake a failure?
I was going to ask about lemon, too. Tends to curdle anything that's dairy.
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| Posted 11/25/07 7:29 PM |
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yankinmanc
Happy Days!
Member since 8/05 18208 total posts
Name:
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Re: Why was my cheesecake a failure?
Thank you so much everyone for all the input.
I think the problem lie in the eggs...I think they were too cold...and its possible that I put them in too quickly.
Domino...I wouldn't mind a great recipe from the Cheesecake Queen.
I am going to give the cheesecake another go next weekend. I am determined to get this bad boy right!
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| Posted 11/26/07 8:08 AM |
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