CheeseCkae Question

[Dagger]

Made CIs Pumpkin Cheesecake today using my new round silicone bakeware pan that’s 8 3/4" round. I didn't use a water bath just the pan on a cookie sheet. The cake cooks 325 degreese for 1 hour 1/2 and when i checked the temp found the cake rose above the pan top with the sides higher than the middle. I cracked the oven door and left the cake in it for 45 minutes with the heat off like it said if using a water bath. The cake dropped back into the pan with the sides higher than the middle. Took the cake out and left it on a rack to cool for the 3 hours like it says then I’ll cover and stick it in the freeze until tomorrow morning. So why you think it rose above the pan top? Is it cause the pan was smaller, they did not give the pan size they used. How about the sides rising higher than the middle? Figured i would test this now before next week. Maybe with the 8 ¾” silicon pan this recipe makes 2 of them. One thing i used cinnamon gram crackers so did need to add that or sugar just butter to the crust. Also used Splender instead of sugar, whey low is better than Spleander just cost to much.

[cheflayne]

My experience with cheesecakes that sink in the middle after cooling is that I beat them too much when adding the eggs. if I just incorporate the eggs carefully, I don't have a problem with them sinking after cooling.