[c=359E00]My cheesecake looks okay at the surface, but the inside is too soft[/c]
[c=359E00]maybe it's the mascarpone.. the high fat content make the cake too soft, or maybe my baking method, or lacking corn starch, or lacking eggs.. there so many possibilities 馃槕 [/c]
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@SweetMae [c=359E00]hm.. true, and looks like there is problem my baking method i use. I bake this at low temp (80-90掳C) for 50 minutes, then after that i raise to 230-250掳C for about 7 minutes, and i bake with convection mode turn on 馃槕 i'll use normal baking method for my next cake[/c]
@YukikoAmagi At the end of the baking time, turn the oven off, crack the door open about 2 inches, holding it open with a wooden spoon and leave the cake in the oven for 30 minutes. Let the cheesecake cool slowly. Open the oven door completely and let the cheesecake cool for another 30 minutes in the oven. Next, place it on a wire rack on the counter until it comes to room temp then place it in the fridge to chill
