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Hi I'm Jennifer Cail and on behalf of expert village I'm going to show you how to make
this delicious creamy eggnog cheesecake. Sounds like it's time for us to check our cheesecake.
We don't actually want to open up the oven, but what we are going to do is lower the temperature
to two hundred and fifty degrees. It was at four twenty-five, you want to lower that to
two fifty and then we will continue baking it for the rest of it's time. Of course your
temperature might adjust a little bit faster then mine. Ok, and we are going to set it,it's
supposed to bake for about another forty five minutes so I'm going to set it for forty minutes,
just to make sure that I check because this was a dark pan, it can cook a little bit faster
then if it were a light pan. Because it is a very custardy base, a cheesecake is similar
to a custard in many ways. Having it start at a higher temperature and then drop down
to a lower temperature helps the custard to set.