It wouldn't even occur to me not to eat it . Maybe if I lived somewhere very hot at night I wouldn't.
~ Yank Transplant to Britain and Zookeeper of 4 DC age 15 and under. ~
I've eaten cheese and sour cream that have been left to sit for hours. Eggs, not so much, but I have in baked goods e.g. a cake, which has eggs that have been cooked, can sit out unrefrigerated, right? So why not a cooked cheesecake?
If it had raw eggs, that had already been cracked open, that would be different.
Lisa, lucky mama of Kelly (3/93) , Emma (5/03) , Evan (7/05) , & Jenna (6/09)
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You know, my mom never refrigerated things like pancakes or biscuit (which of course also had eggs and milk) and I never recall our family having any problem with it. I also think that our immune system is there to deal with bacteria, so if you don't train your stomach to deal with it you will become one of the people who need to use purified water in Mexico or DR to brush your teeth (which of course, our family never does). My rule always has been that if it smells good (not spoiled), than it is good to eat. I just double checked this time because the kids were eating it as well.
Cookies and cakes seldom require refrigeration, because of the ratio of liquid to egg to bake time which they use.
I sincerely hope that those who don't follow these basic food safety guidelines aren't feeding other people food which they have not followed those guidelines with; just because you believe you and your family could handle it, doesn't mean that someone else and their family wouldn't become ill.
Given that the risk of salmonella is something like 1:80+ eggs (that is, statistically you'd need to eat 80 raw eggs to find one with salmonella) - I think many people assume that they've been fine eating a food which wasn't handled properly, simply because they didn't sick; while in reality, they've been lucky not to have left their pumpkin pie out on the counter when it had an unsafe bacteria involved (whether through cross-contamination or through a harmful bacteria in the egg itself).
Please, when you are making and sharing desserts like this, follow the guidelines that you think are so foolish, if you're going to be sharing your dessert with someone else.
Plus, there are other factors. A cold room is different from a hot one. Free-range eggs are less likely to contain salmonella than battery eggs. Stuff like that. So it's not cut and dried.
If decomposition persists please see your necromancer.
I would eat it too. I have to say I'm kind of surprised at how many people would toss stuff out when it's left out of the fridge overnight. Maybe it's because I grew up in eastern Europe where fridges were very small and only stored meat and eggs. Anything else (including our raw milk) was kept in a "cold room" pantry or just stayed on the counter/stove. Cakes and soups would never get put in the fridge - heck, you couldn't even fit a soup pot inside there!
I wouldn't serve anything even moderately questionable to guests! I am afraid to even serve chicken. I'll be thinking it's a little pink until it's black!
|But way back when wasn't the whole point of making cheese to preserve milk so it would last longer at room temperature?|
First of all, in much of the world eggs are not even refrigerated. In fact, they are sold off the shelves in national grocery store chains. Then people take them home and store them on their shelves. Obviously this would not be done if it were dangerous. Have you ever heard a French person talk about the way American's treat their cheese? They are horrified by our overuse (obsession) of refrigeration and the destruction it does to the taste and texture of foods. Obviously it is different if the eggs have been cracked, but this is just something to keep in mind. Now, would you be horrified if someone told you that they left their cheese danishes out overnight? No, because we don't refrigerate them at all; it would ruin them. Cheesecake tastes bad at room temp- the texture isn't what it is supposed to be; did it ever occur to anyone that this is the reason we keep it so cold? All that said, I would not keep it out for days or anything like that.
Holly and David
Adaline (3/20/10), and Charlie (1/26/12- 4/10/12) and our identical twins Callie and Wendy (01/04/13)
Ok, but those ingredients (sour cream, cream cheese, milk, eggs) that you just listed just spent an hour in the oven at 350 degrees, so I mean... I don't think a little refridgeration time will save them from spoiling or anything...
The chicken doesn't have the eggs in a fridge, and the cow doesn't squirt the milk into a nice cooler. And sour cream... well, its pretty much soured from the getgo, so whats a few extra hours?
And most recipes say to leave the cheesecake in the oven after baking for around 6 hours. I don't think a few more will hurt.