The Ricotta Cheesecake is cooling in the pan on the counter as I type.
I baked it in a Convection Oven @ 325 Degrees for 1 hour, not 45 minutes, as directed by the recipe, Misplaced I thought it was too wobbly at 45 minutes as you stated.
It seems fine and it browned on top. The true test will be tomorrow when I cut into it. I will report back tomorrow on the taste and whether or not there are any problems with the cake itself.
I am waiting to cool it overnight as I believe a cheesecake should cool overnight and not cut into it after 4 hours as directed in the recipe.
To be continued......LOL
Typo in heading - Mangia 10l Ricotta Cheesecake
I baked it in a Convection Oven @ 325 Degrees for 1 hour, not 45 minutes, as directed by the recipe, Misplaced I thought it was too wobbly at 45 minutes as you stated.
It seems fine and it browned on top. The true test will be tomorrow when I cut into it. I will report back tomorrow on the taste and whether or not there are any problems with the cake itself.
I am waiting to cool it overnight as I believe a cheesecake should cool overnight and not cut into it after 4 hours as directed in the recipe.
To be continued......LOL
Typo in heading - Mangia 10l Ricotta Cheesecake