I just made a Pumpkin cheesecake. Long story short, I tried substituting whipping cream for condensed milk, in equal parts, and my cake ended up super watery.
I managed to get the temperature to 155°F, and by the look of the surface, it was definitely done, so I took it out. I cooked it to 155°F because everywhere I looked, that seemed to be the agreed upon temperature. Even this cooking
I used to cook my cheesecakes to 165°F at least, because I liked the thick crust that that gave it, even if it was a little drier.
Now that I'm cooking "lighter" cheesecakes though, I have to wonder, is 155°F safe? The recipe contains raw eggs, which should be cooked to ideally 165°F. That means, it must be the expectation that the temperature will rise by 5-10°F internally.
Can I reliably expect a cheesecake to raise to a safe temperature after being taken out of the oven?