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    You are in: Home / Community Forums / Cooking Q & A / Question:Creamy- Crescent- Roll- Cheesecake
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    Question:Creamy- Crescent- Roll- Cheesecake

    jauerma
    Tue Dec 18, 2012 12:45 pm
    Newbie "Fry Cook" Poster
    Creamy Crescent Roll Cheesecake
    This recipe cannot be correct. The filling still is not set after 50 or so minutes but the crust is way over-browned. I just baked cookies yesterday and my oven worked fine. I don't think it's my oven. Having company this evening and am going to have to go to the store for ingredients to make another cheesecake - with a different recipe.

    Disappointing!
    Zeldaz
    Tue Dec 18, 2012 12:53 pm
    Food.com Groupie
    The recipe looks fine to me. Cheesecakes, quiches, and custards are done when they are still slightly wiggly in the center, not cooked solid, as there is some carryover cooking that will set the eggs. The cream cheese will also firm up when chilled.
    Dee514
    Tue Dec 18, 2012 12:59 pm
    Forum Host
    You should post your review of the recipe on the recipe page and not in the forums. It will get lost in the forums (they are not searchable), and the next person that tries the recipe will not know the recipe is problematic.

    BTW, most baked cream cheese cheesecakes should not have a solid/firm filling when removed from the oven, the center should be a bit "jiggly'. The cheesecake finishes baking and firms up as it cools. Most baked cream cheese cheesecakes should be refrigerator chilled for at least 4 hours (overnight is best) after being allowed to completely cool.
    Sometimes baked cream cheese cheesecakes made in rectangular pans (instead of round pans) can be problematic with the filling not being baked enough/ crust being over baked. icon_sad.gif

    Since you need the cheesecake for tonight, you might be better off making a "no bake'/refrigerator cheesecake or two.
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