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falling cheesecake - Page 2

post #31 of 34
Pasteurization is a factor of time AND temperature. So if you hold a lower temperature for a longer time it's just as good for safety. In fact a lot of things taste better that way. Milk pasteurized at lower temperature for a longer time taste better but costs more to produce.

Cheesecake falls in this category, particularly with that long slow in-oven finish with the heat off.

165 is instant pasteurization 155 for 5 minutes is equally safe. 140 for 30 minutes is equally safe again.

Don't bother trying to cook your cheesecake to 165. There is no food safety reason to do so.
Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #32 of 34
A lot of recipes target 150 in the centre of a cheesecake for doneness. I was surprised to see this sous vide recipe at 176 for two hours. I'm surprised it didn't curdle.
http://skillet.lifehacker.com/will-it-sous-vide-creamy-cheesecake-edition-1786079579
Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #33 of 34

Thank you, Phatch.

 

In the surprise of the moment I had forgotten that lower temperature at longer time EQUALS shorter time at higher temperature.

 

Yes, the hour spent cooling in the unopened oven should compensate. Thank you!

 

BUT

 

I think I will start pasteurizing eggs in the sous vide just to be sure! 135F for 75 minutes per USDA.


Edited by AnniesKitchen - 9/4/16 at 3:47am
post #34 of 34

same here, i never use water bath, put a pan of hot water beside instead! i bake it at 290f in commercial bread oven for 45min for a 8inch size.

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