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Cheesecake problem

Cheesecake baking routine:

  1. Set out cream cheese (unopened) and eggs on counter for 1 hr.
  2. Turn oven on (410 deg); put water in large pan and place in oven.
  3. Prepare batter and pour into 10 in. springform pan.
  4. Set batter/pan in water bath; reduce temp to 260 deg. for 90 min +/-.
  5. Let cool in oven for 60 min (oven door cracked slightly).
  6. Remove from oven and place on wire rack on counter for 6 - 10 hrs.
  7. Move cake/rack to fridge; place a "tupperware" like cake cover over cake/pan such that there is about an 1/8" opening between top of pan and bottom of cover (do this so it does not "dry" out the top). Have also tried not covering the cake as described.
  8. Place the cake container (top & bottom), which will be used to put the cake on, in the fridge to be at the same temp as the cake.
  9. Next day, take the cake out ; remove from pan and put on cake container bottom and cover with lid. Place back in fridge. At this point, there is no moisture on top of the cake.
  10. Later that night, remove cake from fridge and the top of the cake is literally covered with "puddles" of condensation/ moisture.

What can I do to not have the puddles on top ??

ray

Reply to
scsisys
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Eat it after step 9, or earlier. 8;)

Cheesecake never lasts that long in our house...

-- Larry

Reply to
pltrgyst

also best to serve cheesecake at room temp.

Reply to
SantaSteeler

It sounds as though you have liquid in the batter that comes out of solution when the cake sits tightly covered.

You did not give the recipe, but if it calls for long or vigorous beating with an electric mixer, try beating or hand mixing just until the ingredients are well blended, no longer.

Are you using frozen cream cheese, by any chance, or does the refrigerator temp come close to freezing? Cream cheese gives off a LOT of water when it freezes and thaws. I discovered this a few years ago when I bought a lot of it on sale and tried to preserve it by freezing.

I'd also store the cheesecake lightly covered with plastic wrap instead of the sealed cake keeper.

gloria p

Reply to
Puester

No it sounds like he has someone like me standing and staring at the cheesecake for all that time drooling on it. If he lives in my house at least. Sorry babe. :(

Reply to
Laura

Puester...

Thanks for the reply.

The cheese ( unfrozen ) / eggs are taken from the fridge and place on the counter top for an hour to start warming up to room temp (75 deg). When I get ready to start the actual combining of ingredients, I unwrap the cheese and leave on the counter and crack open the eggs and place them in a Pyrex cup. The only extra liquid would be up to a 1/3 cup (heavy cream or a liqueur).

Would the evaporating water in the oven be absorbed by the batter ?? I have not tried baking without a water bath as I understood that there was a greater chance of the cake cracking. Might try and see what happens.

thanks again ray

Reply to
scsisys

If you do try withour a water bath, use a lower temp to bake it.

Reply to
Merryb

Given that everything leading up to this is spot on, this maybe the problem. I would try and use this as your variable. IOW, try not putting the container in the frig. Condensation comes from temp difference so despite what it might seem, your container might be colder than the cake.

Reply to
ZerkonX

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