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  1. Phyllis Smith

    Hi Megan,
    I made your I.P. cheesecake today and it was delicious. My husband loved it! I had a question, though. When the I.P. had finished its 50 minutes and vented naturally, I took the cheesecake out and it was soft, wet, and jiggly in the middle. I let it cool awhile to see if it would firm up, but it didn’t. So I put it back into the I.P. for another 20 minutes and it was much firmer. We live in the UK and I haven’t been able to find the 8 oz blocks of Philly that I used to get in the US. All I could get was tubs of the softer Philly. I calculated how many grams I’d need and weighed it. I wondered if my soggy middle the first time around might be due to the different cream cheese texture? I did use the reduced fat variety, too. Do you suppose it would be firmer if I were to add an extra egg next time I make it? Thanks for all the lovely I.P. recipes. I’ve only had mine for less than a month, and I’m amazed at the quality of the meals I’m turning out!

    • Megan Porta

      Hi Phyllis! Thank you for trying my recipe and sharing your results. Here in the US we have what’s called "whipped cream cheese" and it’s light and airy, perfect for spreading on a bagel but it’s not baking quality. It doesn’t hold its structure for cooking or baking, it melts easily and is wet. So to answer your question, I believe that your cream cheese would be the result of the different type of cheese called for in this recipe. Even if it was the correct weight, it wouldn’t be thick enough. So I’m surprised and glad that it did thicken up for you after further cooking! That’s a win. I imagine an egg would help but I’ve never tried it so please let me know if you do. That’d be a good tip to pass along for more than one reader.

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