Cheesecake baking question

[Onlooker]

I just made a cheesecake following a recipe to the letter. It includes 2 lb of cream cheese, 8 oz of sour cream, 4 eggs, and some lemon juice. While it was baking, I saw it rise, but by the time it was ready it had sunk. It looks okay, like a normal cheesecake. Do you think it was supposed to rise? Do you think it will still have an okay texture now that it sunk. I can't really taste it without wrecking it, so I'm hoping someone here who knows about baking can advise me. Thanks.

[OldLeftieLawyer]

1. It's fine

The eggs expand, but that's temporary.

I bet it's great. Did you put any vanilla in it? Graham cracker crust?

[Onlooker]

7. Yep, you got it

The recipe's from a Jacques Pepin cookbook.

[Red State Rebel]

2. White Chocolate macadamia nut???????

Oh well, I guess I'll have to go to the Cheesecake Factory for one...

[CatBoreal]

3. Perfectly normal...

Have a slice for me, 'kay??

[AlCzervik]

4. it just settled, thats all, normal

[radwriter0555]

5. Yes, it is supposed to rise, but the key to minimizing the cracking

is as follows;

When finished baking, turn the oven off and leave it ajar 2 inches for 15 minutes.

Then, close the door completely for 1/2 hour.

Then open it again 2 inches, and let it sit for another hour... THEN you can take it out of the oven and let it come down to room temp.

Slowly letting it 'cure' prevents the cracking.

[OldLeftieLawyer]

16. It doesn't overcook?

My oven stays warm for so long - wouldn't doing that dry it out?

It makes sense, though.

[Mistress Quickly]

6. Supposed to do that

Just make sure you don't overcook it, cook just until the middle isn't water/looks firm. Otherwise its dry.

Mmmm, homemade cheesecake! I hope you didn't use lowfat creamcheese!

[Onlooker]

8. Lowfat creamcheese? Hell no.

But, 2 pounds of cream cheese, 8 ounces of sour cream, 4 eggs, a stick of butter (for the graham cracker crust). It's disgustingly unhealthy but the batter sure tasted good.

[Balbus]

11. Wow, that sounds good!!

:9 Yummmmm!

[OldLeftieLawyer]

12. Au contraire

We all need our calcium, my dear.

That's a wonderfull healthy, calcium-dense dessert, and I think you've done a wonderful thing.

WTF - lowfat cream cheese??????? Who said that?

[AlCzervik]

10. EEEEEEKKKKK!!!!!!! the only thing i bake is cheesecake

lowfat creamcheese is so wrong.

[OldLeftieLawyer]

13. Pssssssssst

I heard that there are people who make lasagna - lasagna, mind you - with lowfat cottage cheese. They think ricotta is "too rich."

Needless to say, these people are not of Italian descent.

Nor are they allowed in my Zip code.

[AlCzervik]

14. stop!!! You're killing me!!!!

[Lavender Brown]

17. THAT IS SO WRONG!

:grr: That must taste so gross.

[OldLeftieLawyer]

18. (shrug)

Like I'd ever taste it ...................

:puke:

[kclown]

9. Refrigeration

I recall that refrigeration for 24 hours after baking makes
cheesecake more dense.

[notadmblnd]

15. sounds fine to me.

nt

[Blue-Jay]

19. You have to *bake* cheesecakes?

I thought you just let them sit and fester for a while. Obviously, I'm not a cook.