Cordon Rose Cheesecake for my husband’s birthday. I?d reduced the sugar by 15%, and the family loved the way it tasted (not too sweet), but sadly the texture was not up to par, being somewhat grainy and a bit watery (I had added the cornstarch). My fault, as I had made a few mistakes.
Firstly, having added and mixed the two packs of Philly cheese called for, I then realised our 250g packs were not the same as the 8oz (227g) packs in the US, so I had about 54g more than required. I didn?t think it was a big deal. Secondly, after reading another thread on this forum about baking cheesecakes with Heavenly Cake strips instead of a water bath, I decided to try that, using an insulated sheet underneath as well. Thirdly, temp screw-up. I started off referring to The Cake Bible which specified 350degF, which I converted to 180degC. Then I realised from Heavenly Cakes that the temp actually called for is 175degC. So halfway through baking, I reduced the temp by 5decC.
The sides of the cheesecake puffed alarmingly, and the top browned ? I didn?t think to tent it, although by the time I noticed it, it was too late anyway. The strawberries are disguising the crater centre, but you can see from the pic the excessively browned edges.
Because my husband prefers a firmer cheesecake, I baked for 1 hour and 5 minutes, till internal temp registered (I can?t remember what exactly, but within the range specified for firmer cheesecakes) then cooled for an hour in the oven - perhaps should have removed it immediately, but the cheesecake was extremely jiggly all over the surface so I thought it needed the cooling time in the oven.
Thank goodness husband enjoyed the flavour of the cheesecake despite its textural shortcomings. Going to have to try again, using a water bath, and paying better attention to measurement, time and temp. It?s an expensive (not to mention calorific) cake to be making silly mistakes on.