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    You are in: Home / Community Forums / Cooking Q & A / Question:Italian- (Ricotta)- Cheesecake
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    Question:Italian- (Ricotta)- Cheesecake

    Sun Dec 09, 2012 9:47 am
    Newbie "Fry Cook" Poster
    Italian (Ricotta) Cheesecake

    Yesterday I took on the challenge of making an Italian Cheesecake. Everything turned out perfect except the top. It got very dark and when we finally removed it from the spring-pan, it was very hard like a well done Crust.
    It is eatable but I know it is not right.

    I followed the directions to the T with one exception. I blended 2 cups of Sugar in Direction #5 when it only asked for 1 1/2 cups and then in Direction #8 added another 1/2 I actually have an extra 1/2 of sugar in the cake.

    Could this have cause my problem???????
    Sun Dec 09, 2012 9:56 am
    Forum Host
    Sugar does promote browning, but the recipe has plenty of sugar in it. It could have been a factor Another person also commented on the top getting a bit too brown. It may be that your oven runs a little hot, or that the poster's oven ran a little cool. Also, perhaps the cake pan was too close to the top of the oven.
    Sun Dec 09, 2012 11:04 am
    Forum Host
    Hi Edward,
    In all the years I have been making this cheesecake, I have never experienced it getting so over baked. icon_sad.gif

    Did you remember to reduce the oven temperature to 350F after the first 10 minutes?

    Part of the problem could be the extra sugar you added to the recipe, as sugar will cause browning.
    I think the main problem is that your oven may run hot, and therefore it should have been baked for a shorter amount of time.Everyone's oven runs a little differently, so baking times are an "average". If you decide to make it again, try checking for doneness at about 45 minutes.
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