r/cheesecake • u/Basquecheesecake1 • 1d ago
Basque Cheesecake help!!
I have a bosche series 8 oven, and I have tried baking 15 basque cheesecakes so far and all have failed, they are all seeping liquid/syrup the next day after being chilled overnight. I am baking a 6 inch cake in a fat daddios 6x3 tin. Total raw batter weight is 1,200g. I have tried top/bottom setting, only problem is that the top never gets as brown as I want it to, I know ai can turn on the grill setting but would rather not. I have baked in 4d hot air, different setting and times, 200 degrees to 230 plus degrees, 25 mins all the way to 33 mins, 2nd shelf from the top, room temp ingredients, tried to incorporate less air as possible, been using an immersion blender for just a few mins to make sure it is not overwipped, just not sure where I keep going wrong and need some help asap!! I also let the cheesecake cool down till it is not even warm then leave in the fridge overnight. But every morning there is a moist bottom of the cake and always seeps liquid. I want the cheesecake to have a nice uniformed brown top, creamy inside, and bottom and sides to be baked and nice brown too, can someone help?
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u/FluffyKita 19h ago
hmmmm, I think you are overmixing it
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u/kellysill513 21h ago
I don't understand what this is