Why cheesecake not set

You might not have measured things properly or you could have accidentally skipped out on adding an important ingredient. You could try to go back and retrace your steps to determine where you went wrong.

This happens more often than you might think in the modern era. People are constantly getting texts, emails, and calls that can be quite distracting. Mixing the batter is a necessary process for preparing a cheesecake, and you do indeed need to be thorough. If you mix the batter too much, then you can run into issues with not getting the cheesecake to set as it should. One of the most common issues that people encounter when they mix a cheesecake too much is that the cheesecake will become cracked.

Instead of setting and looking pretty as usual, everything might be cracked. Try to always take the cream cheese out and set it on the counter ahead of making a cheesecake so that it will be ready for mixing.

Baking a cheesecake too long is another problem that can make a cheesecake not set the way that it should. You might notice that things will seem kind of off when you bake a cheesecake for a bit longer than you should. Of course, you should try to follow the cheesecake recipe and the baking recommendations to avoid situations like this. This dries the cheesecake out and leads to cracking. If you remove your cheesecake from the oven and the center is still slightly soft and wiggles when you shake it, do not be alarmed.

Your cheesecake is ready. Do not put it back in the oven. The cheesecake will continue cooking for a short period after you remove it from the oven. The center will also fully set when it is refrigerated. You can avoid overcooking the egg proteins by using a water bath. A water bath is created by using a container filled with water. Fill an oven dish with water, and place your cheesecake tin inside.

Be careful not to overfill the water bath, or drip any water inside your cheesecake. Additionally, you can use an instant-read thermometer to know when your cheesecake is ready. You should insert the thermometer in the center of the cheesecake. When the thermometer indicates that the prescribed internal temperature has been reached, remove the cheesecake from the oven. A perfectly baked cheesecake should always remain pale in the middle. Any shade of golden or worse, brown, could mean overcooking and thus, ruining the cheesecake.

Be careful because it is very easy to overcook a cheesecake trying to fix previous mistakes. A delicious alternative is to turn your cheesecake into a frozen dessert. You can make your frozen cheesecake more delicious by dipping it into a chocolate shell or adding fruits and other toppings to it.

For example, did you know that red bean paste made from adzuki beans goes really well with cheesecake? You can unleash your creativity with this frozen dessert, it is very easy to personalize it and make it super appetizing for you and your guests! The safest and most recommended way to check when a cheesecake is done is to use a cooking thermometer to measure the inner temperature at the center of the cake.

In order to cook a cheesecake to perfection, it is also recommended to use the water bath as a baking method. This way, the cheesecake will cook slowly and evenly, and you will also avoid the cracks on the surface. Since cheesecakes are hard to make at home, mistakes are always behind the corner.

If you have an undercooked cheesecake , you can try baking it again the next day through a new water bath. You can also opt to turn your cheesecake into a frozen dessert, which will be just as delicious.

Prev Article Next Article. How to tell if your cheesecake is undercooked. Table of Contents. It might mean that you needed to put more flour or more eggs to bind it together. If you are struggling to set your cheesecake, next time, mix in some gelatin. A bit of alcohol or acid can help set your cheesecake a bit firmer, as well as making sure that you use full fat cream cheese the cheaper stuff can be a bit looser than something like philly too as well as double cream which you whip quite firm.

I swear by the good food Baileys cheesecake recipe. There are a few different reasons why your cheesecake may be too runny or not thick enough for your liking. For many people, the issue is that the cheesecake was not properly refrigerated before serving.

If the center jiggles too much and the edges are not set, it may need another 10 to 15 minutes in the oven to further firm up. Adjust accordingly as needed. The perfect cheesecake is baked when it is still jiggly but not soupy. The top of the cheesecake will jiggle as a whole and the center two inches will look softer.