Can I reliably expect cheesecake to raise by 10°F after being taken out of the oven?

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?

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Does cheesecake rise when you bake it?

Over-mixing incorporates too much air, which makes the cheesecake rise during baking (the way a souffle does), then collapse as it cools. As soon as you take the cheesecake out of the oven, run a knife along the edge to prevent it from sticking to the sides of the pan.

How long does it take for a cheesecake to get to room temperature after baking?

Many recipes say to let the cheesecake sit in the turned-off oven with the door cracked for about an hour, then let it cool completely on the counter. It also needs to spend four hours, or ideally overnight, in the fridge before slicing and eating, to ensure the perfect velvety smooth texture.

How firm should a cheesecake be out of the oven?

The cheesecake should be firm around the edges but the center should still jiggle slightly.

What temperature should cheesecake be when done?

You can tell if a cheesecake is done by checking the internal temperature with a quick-read thermometer. Stick the probe halfway into the cake\u2014a baked cheesecake should read 150\xbaF.

4 Levels of Cheesecake: Amateur to Food Scientist | Epicurious

Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.

Images: Ann H, Amina Filkins, Ono Kosuki, Ono Kosuki