Keep cooking.....and don't ever use that recipe again!!
Without seeing the recipe I can't tell you just what the problem is.....but the recipe is not a "keeper:
Linda C

It is finally coming out as done when I test it with the long cake tester. I should have done that before. It took took 2 more hours to cook it! I had covered it in foil so it wouldn't burn and turned on the convection fan.

I sure and heck won't use any recipe from that cheesecake cookbook again! :>(
Clare

Clare:
Put in the recipe. How can anyone figure out what was wrong ?
Was it a NY type CheeseCake.
Lou

I'd like to see the recipe too. And it would be interesting to know what size pan (volume) and oven temp. There are a lot of ways a recipe can go wrong.

I hope after all your trouble you are able to enjoy the final result.

Carol

You may just find that by tomorrow, it's perfectly set up. I've never had good luck slicing into a cheesecake on the same day it's made. In fact, I would daresay they usually need 24 hours in the fridge first. Let us know if it's better by tomorrow!

It did finally set up after another hour and 45 minutes second cooking time. It tasted fine and actually was quite light and fluffy and not heavy at all. The crust was done but not over done. Just weird that it took so long. I think it will be better tomorrow after sitting in the fridge 24 hours. It is late so I will look up the recipe and post it tomorrow.
Clare

I did follow the directions. I was going off the top of my head earlier. It was 15 minutes I baked it, not 10. Still that seemed too short of time, but I went ahead and did it because the recipe said to do so.

DH, the Engineer, thinks part of the problem might have been I put it on a cookie sheet when I baked it. I was afraid of it leaking. He said that made double insulation which caused it to cook slower. Could that be it?

Cheesecakes I have cooked in the past, I have done in a hot water bath. DH says that means the temp would only be 212°F, the temperature of boiling water, and it would get no hotter no matter what you set the oven at. How does that help?
Clare

BROWNIE CRUST CHOCOLATE CHIP CHEESECAKE

1 (8 oz.) pkg. brownie mix
Grease bottom of 9 inch springform pan. Prepare basic brownie mix as directed on package; pour batter evenly into springform pan. Bake at 350 degrees for 15 minutes.

3 (8 oz.) pkg. Philadelphia cream cheese
3/4 c. sugar
1/4 c. flour
3 eggs
1/2 c. sour cream
1 tsp. vanilla
1 c. chocolate chips

Combine cream cheese, sugar and flour, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream and vanilla. Stir in chocolate chips. Pour over brownie mixture.
Bake at 325 degrees for 55 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with whipped cream, if desired.
Cookbook: Philadelphia Cream Cheesecakes (1989)

The recipe is a good one....
I suspect your oven is off, or the cookie sheet was so big that it impeded circulation in your oven.
I would say test the cheese cake at 55 minutes and it the knife inserted half way between the center and the edge doesn't come out clean, give it another 15 minutes and test again.
But first get an oven thermometer andt est your oven.
Linda C

It is a Wolf oven, around 2 years old and has been calibrated. Maybe the cookie sheet did block off the heat and prevented circulation. Next time, if there ever is a next time, I make a cheesecake I won't use the cookie sheet.
Clare

Clare:
Baking in the Cookie Tin wouldn't have any effect, long as you have a couple inches open all around.
I assume you didn't use a Bath, it wasn't mentioned.
Sometimes the Bath Water leaks into the Cake.
Your Recipe sounds good.
I had this problem when I visited my Niece in LV.
Didn't know it until it was taking too long, to Bake.
The oven was off 70 Degrees.
I turned it up for 15 minutes then turned it off and left the CheeseCake in the oven.
It came out perfect.

Calibrate your's again. It is probably off.
Use a couple of Thermometers,because sometimes they are not
accurate.
Then let us know .

- - - - - - - - - - - - - -

I'm not trying to push my CheeseCake but I thought I'd
Show the difference in Recipes.

Last one I used a Chocolate Grahram Crust. It was good!
- - - - - - - - - - - - - - -

LOU'S - FLUFFLY CHEESECAKE

Ingredients:

6 extra large eggs, Separated
1 cup of Vanilla Ice Cream ( softened )
1 ¼ Cups of Sugar ( ¾ cup for Batter and ½ cup for the Egg Whites )
1 /4 pound of Butter (softened in micro wave and let cool but still soft)
2 packs of Philadelphia Cream Cheese. ( 16 Oz. )At room temp.
1 tablespoon of Lemon Juice (add another to taste )
6 heaping Tablespoons of Orange juice
2 teaspoons of Vanilla Favor ( a good brand. )
Grate the skin of one orange , with a hand grater, fine side. ( 2 tablespoons ) OR
1 teaspoon of dried Orange Peel ( I use Mc CormickÂs )
2 heaping tablespoons of AP flour
¼ cup of Cornstarch

I do the Egg Whites first, ( donÂt have to rinse the beaters )
Beat the egg whites, Add the ½ cup of Sugar,
A little at a time, at a medium speed for 1 minute.
Beat for another 3 minutes, or until they hold stiff peaks.
Put aside, until the batter is mixed.

In a bowl large enough to hold the batter and beaten egg whites,
Beat the Cream Cheese & ¾ cup of Sugar, until smooth
Add the 6 egg yolks Lemon juice, Orange Juice, Softened butter,
Vanilla flavor, Flour , Ice Cream and grated Orange skin.

Beat this for 3 to 4 minutes, until smooth, add Cornstarch and mix on low speed 1 minute.

Fold 1/3 of the beaten egg whites into the cake batter,
Then fold in the remaining egg whites , very easily but well.

Pour this into a 10 inch Spring Form Pan that has a Graham Cracker crust,
on the bottom. Wrap the bottom with Allum. Foil, so nothing leaks out

Place into a pre heated 320 degree oven on the middle shelf. I use a Baking Stone
Bake for about 50 to 55 minutes or until the top is a Golden tan ( not Dark Tan !!! )
Turn the oven off , But leave the cake in, until it cools down.
When cooled down, cover the top with Aluminum Foil and refrigerate, for at least 1 hour.

You can add a topping of your choice , a Pineapple Sauce, preserves, thickened peach pie filling , etc. OK for freezing.
LOU

Lou - Thanks for the recipe. It sounds interesting especially with the ice cream in the ingredients.
Clare

I think the cookie sheet would be a factor, but the other thing that occurs to me is perhaps you didn't preheat the oven long enough and it wasn't up to temp for a significant part of the early baking time.

The newer ovens can take considerably longer to preheat.

Carol

Your cheesecake recipe sounds perfect for a cookie crumb or graham cracker crumb crust. It's the brownie bottom that I just can't imagine. A 9 inch pan does not seem large enough for a whole box of brownie mix. A 9x13 may have worked better. The brownie must have been 2 inches high when you added the filling on top. 3 pkgs of cream cheese seems a bit much for that size and 15 minutes isn't enough time to bake the brownie.

I did preheat the required time and wait till the light went out. It takes my new gas Wolf range 30 minutes to preheat! I hate it! I wish I would have gone with electric built-in ovens like I had before. Don't let sales people change your plans when you remodel!!!!!

You use only 8 OZ or about half of a box of brownie mix as the recipe states above. It is NOT the whole box. That would be too much. I used the rest of the mix to make brownie bites which did cook in the 15 minute time. The brownie crust was a request from DH and since it was his birthday I did it that way. The original recipe called for a chocolate crumb crust. The rest of the recipe is accurate.
Clare

Clare:
My recipe was " Interesting ' ???

Did the the Engineer Calibrate your oven.
I would check it out again.

Believe me the Cookie tin wouldn't matter. The heat tranfers right thru.
I bake on a Stone !!!
And Baking CheeseCake in a bath doesn't keep the temp. of the center at 212 Deg. " Wrong "
Test it out . Turn the temp to 550 Deg. to see what happens.

Do yourself a big favor. Calibrate the oven again.
Be positive it is right, or all your cooking may be off.

I test my Thermometer in boiling water. Should read about 212 Deg.
Water boils at different temps., according to Altitude of the area where you live.

LOU
PS: Talk to us after you Checked your oven temp.again.

I usually cook my crumb crusrt cheese cake using 3 9 oz packages of cream cheese for about 70 minutes....but that doesn't account for the other hour.
It wasn't the un preheated oven, it's not the recipe...it's not the brownie crust....so that leaves either an inaccurate oven or the cookie sheet you put the pan on.
Pick one!
Linda C

I pick - I'm cursed! When it a special event, things go wrong. If I was just making it out-of-the-blue for no reason, it would be perfect. Happens every time! ;>)

Lou - I said 'interesting' because I have been making cheesecakes for over 35 years (not often, mind you) but never saw one with ice cream listed in the ingredients. And yes the Engineer (LOL) did the calibration. He borrowed the companies lab's thermometer to check the temperature of the oven 2 years and 6 months ago. It appears to be correct. See above about being cursed!
Clare

Clare:
Next time , Make it out of the Blue and then freeze it.
Don't tell anyone!!!

The Ice Cream was my own innovation along with the Recipe.
I worked on it for about 6 months.

I told you all I can, about your oven.
The Cookie tin wouldn't be an issue,unless you have an unusally large one.
because heat transfers thru tin in a matter of seconds.

They all measure about 11 inches X 16 inches on the outside rim.

I would double check your oven temp.again.
Something is not right.

Another thing I thought, maybe the oven Controls are not
going off and on like they should.

Next time you Bake something for an hour, check the temp. every 15 minutes or so, to see if it is holding at your set temperature.

You can use a cheapo thermommeter. Just check it in boiling water.
Lou
PS : Don't forget to let us know if you solve the problem.

Clare,
Since your DH is an engineer, I was wondering if you knew about the Cooking for Engineers website. Link below.

btw, I had difficulty with getting an oven properly calibrated. The repairman told me that it was important to use a mercury thermometer rather than a dial thermometer when checking the temp. He also said I needed to let it cycle through several times before checking the temp. (by "cycle through" he meant let it get hot, cool down, reheat, cool down, etc as it does in the regular course of being on.) This way you can tell if it is properly holding the temp.

Here is a link that might be useful: Cooking for Engineers

bbstx - Thanks for the link. I will let him know. We did let it cycle through several times. And then we used a clip on digital thermometer and set that to the same temp as the lab thermometer so that I could check it in the future. We did it ourselves because the local Wolf service sent out a 19 YO kid that picked up a $3 grocery store oven thermometer to check it when I called in a complaint when I first bought the range. Everyone knows how inaccurate those grocery store themometers are.
Clare

Clare: That's what I wanted you to do, Run it for an Hour,checking to see if the temp. holds.

Maybe I missed something. I think you said you checked it 1 1/2 years ago.
There is nothing wrong with using the cheap Thermometer if it is close.
I have 3 different kinds. One is a Navy Ships thermometer.
It's not in the $15 bracket.

They all read about the same in boiling water.

I leave the Cheapo in the oven.
Do me a favor , Check your thermometer again.

Then Bake a Chicken or something for at least 1 1/2 hour2, check the temp.every 15 minutes.

Believe me , I didn't learn by reading a couple of paragraphs in a How Too Book.
It comes from experience.

Again !!!!! let us know how you make out.
Thanks , LOU