How do I know when my cheesecake is done cooking?
Cheesecake can be a tough one to cook, because it is a more delicate recipe. Cookies are pretty obvious when they are done baking, but cheesecakes get a little more tricky.
Here are a few tips and tricks to know when cheesecake is done baking:
- Use a thermometer: Cheesecake can crack easily, so if you do use a thermometer, be sure you only stick the thermometer in the middle of the cheesecake. If you need to check the temperature more than once, try to stick it in the same hole. The cheesecake should reach an internal temperature of 150 degrees F.
- The brown around the edges is a good indicator the cheesecake is finished baking. If it has a 1/2 inch ring around it, that is a golden brown, and it bubbles up a little, that is a good indicator it is done.
- Using oven mits, and keeping most of the cheesecake in the oven, give it a little jiggle. If the center (about a 2 inch radius from the center) jiggles just the slightest, it is probably done baking. Sour cream fillings will be more jiggly than cream cheese fillings.
Looking for another raspberry dessert? Watch how to make one, here:
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Watch how to make another raspberry inspired dessert recipe, here:
Looking for more raspberry desserts? Here are a few of our favorites:
- Raspberry Fluff Jello Salad
- Raspberry Cream Cheese Jello Salad
- Frozen Raspberry Pie
- Raspberry Chocolate Mousse Brownie Cups
- Frozen Raspberry Lemonade Pie
- Raspberry Cream Cheese Pie
White Chocolate Raspberry Cheesecake Recipe
- 1 graham cracker pie crust
- 10 ounces frozen raspberries
- 2 Tablespoons sugar
- 2 teaspoons cornstarch
- ½ cup water
- 2 cups white chocolate chips
- ½ cup half and half
- 3 (8 ounce) cream cheese softened
- ½ cup sugar
- 3 eggs
- 1 teaspoon vanilla
- In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.
- Preheat oven to 325 degrees F. In a pan on the stove, melt white chocolate chips with half-and-half on low-medium meat. Stir occasionally until smooth then set aside.
- In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.
- Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce. (I added some of the seeds back into the raspberry sauce because I LOVE raspberry seeds!)
Adapted from Allrecipes
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