i’ve just made CRCC banana variation and it wasn’t as smooth and seamed a little grainy or curdled. i made it a couple weeks ago and it was much creamier and smooth.
the changes i made now vs a couple weeks ago are:
1- using individual silicone pans (2/3 cup each) vs a springform (6”, using only half recipe).
2- i used my bamix inversion blender instead of my kitchen aid stand mixer.
3- i changed the order of mixing ingredients.
my question is, what happens when you bake a cheesecake too long? does it puff up (the air bubbles burst causing the cheesecake to rise) and then when cooling in the oven it drops back to the original batter level. as far as i know, cheesecake does not rise, and the finished height is the same as the batter height.
i used the same oven, at the same temperature, and my oven heat is EVEN LIKE HEAVEN. i suspect i baked it too long because the 6” springform took exactly 35 mins, yet for the individual cheesecakes i also used 35 mins!!!!!!!! i really think the individual cheesecakes will take LESS TIME, but i guided by the time it says on the recipe on RHC for the individual baby lemon cheesecakes which is 25-35 mins. to play safe, since i like my cheesecakes firmer, i used 35 mins. perhaps 25 is the answer?
the tops of the cheesecake WAS NOT browned nor dry. perhaps a little darker than the 6”, but not crusty at all. i have no idea how you get a browned cheesecake without curdling it? perhaps it is a recipe containing some flour.
forum scientists, come to my rescue. lmk if you notice your CRCC puff up when baked as the recipe direct. it was really noticeable on my individual silicone pans. i filled the batter to the rim, and then toward the end of the 35 mins, the CC rose like it was a butter cake with perfectly straight corners.
here is a photo and i notice bubbles too!!!! these bubbles are typical when i bake my “perfect” flan in a too hot oven. hey, maybe it has to do with insulating the pans? i didn’t need to wrap the cupcake pans with foil to prevent water to sip in! the foil leaves some air insulation between the hot water in the water bath and the cake pan!