Fri, Sep-13-02, 11:27
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Forum Founder
Posts: 12,775
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Plan: Ketogenic
Stats: -/-/-
BF:
Progress: 100%
Location: Vancouver
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In an 8-inch pan, I would bake it at 300F for about 45 minutes and no 500F initial blast. It should still look soft in the center - not loose and runny, but soft. That's one of the keys to a creamy cheesecake.
If you have an instant read thermometer, baking it to an internal temperature of 150F will ensure that it's done properly too.
Karen
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