The cheesecake jiggle

C

caroln

Senior Member
Location
Kentucky
As I mentioned in a different thread, I'm making a cheesecake for Thanksgiving. Although I usually make a no bake cheesecake, this year I decided to give the original Philadelphia brand cheesecake (as shown on the box) a try. I have looked at video after video to determine when the cheesecake is done and all of them show the "cheesecake jiggle" with varying amounts of jiggle. Anywhere from just a small 2 inch in the center jiggle to the whole thing jiggling. So I went with a medium jiggle, bigger than the 2 inch circle jiggle but not the whole cheesecake. I also touched the center and it was firm but still had "give". Timewise, I baked it for the time given, then added 5 minutes because I thought it jiggled too much.

Has anyone made the cheesecake on the Philadelphia cheesecake box? Do you think I did it right? I have really bad thoughts about cutting into it and it just flows all over the plate. šŸ˜­
 

If your oven is accurate then maybe just go by the time on the recipe and forget the jiggle.
I don't think I've ever used that method.
Most cakes I touch the middle and if it springs back, it's done.
 
hearlady said:
If your oven is accurate then maybe just go by the time on the recipe and forget the jiggle.
I don't think I've ever used that method.
Most cakes I touch the middle and if it springs back, it's done.
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The "spring back" method is pretty much what I use too (including the toothpick thing) but only for regular cakes. Do you do that for cheesecake too? They make it looked complicated in the videos! o_O
 

senior chef said:
When making classic cheesecake, I leave a little "jiggle". otherwise the cheesecake will crack. When removed from the oven, it will continue to cook and when cooled the jiggle will have solidified.
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Yeah, it's the term "little jiggle" that has me nervous! How much is too much, how little is too little??? I think if this turns out right it will be beginners luck! And a miracle!
 
caroln said:
Yeah, it's the term "little jiggle" that has me nervous! How much is too much, how little is too little??? I think if this turns out right it will be beginners luck! And a miracle!
Click to expand...
When I was a young lad with toddlers, we used to go to 2 different bakeries that sold cheesecake. One made a heavenly, slightly mooshy cheesecake, the other made dryer ones...baked to the less jiggly phase. Might sound odd, but the dryer ones tasted freaking awesome with this whipped lemon topping they made. On the other hand, the mooshy-ish ones were stand-alone excellent.
 
@Murrmurr , I can't think of a cheesecake that I didn't like. I hope the cheesecake I just made won't be my first disappointment! I had cheesecake ice cream once that was also delicious.
 
Well, the cheesecake turned out pretty good! The taste was great. The texture turned out a little different than what I expected though. I thought it would be a little lighter, but it was more like a New York style cheesecake...slightly denser and dryer than what I thought it would be. All in all, it got good reviews but sometimes you don't know if people just don't want to hurt your feelings! Since I love New York style cheesecake I liked it pretty well.

At least my horrid thoughts of it running all over the place didn't happen!
 
I'm glad it worked out. I'm sure lots of people loved it. People have different preferences regarding cheesecake and other things, and you can't always please them all.
 
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