The soft and jiggly texture in the middle of a cheesecake is a characteristic of a properly baked and cooled cheesecake. This texture is a result of the custard-like filling made from cream cheese, sugar, eggs, and other ingredients. There are a few reasons why the middle of a cheesecake remains soft and jiggly:
Moisture content: Cheesecake fillings typically have a high moisture content. As the cheesecake bakes in the oven, the moisture within the filling turns into steam. This steam creates air bubbles, contributing to the light and airy texture. The moisture also prevents the cheesecake from becoming overly firm or dry.
Gentle heat and low oven temperature: Cheesecakes are typically baked in a water bath or at a low temperature to ensure slow, even cooking. The water bath helps to moderate the heat and prevent the cheesecake from baking too quickly or becoming overcooked. The gentle heat and low oven temperature allow the center of the cheesecake to remain moist and creamy while the edges set and firm up.
Cooling and setting: After baking, cheesecakes need to cool and set. As the cheesecake cools, the proteins in the filling continue to firm up, causing the center to solidify slightly. However, due to the high moisture content and creamy texture, the center will still have a soft and jiggly consistency.
It's important to note that the soft and jiggly center of a cheesecake is a desired characteristic and part of its appeal. The contrast between the creamy center and the firmer edges creates a delightful texture and mouthfeel. Once the cheesecake has cooled completely and been refrigerated for a few hours or overnight, it will fully set, becoming firmer and easier to slice while still retaining its creamy texture.