Cheesecake is fickle; I'll be the first to say that. I've made a couple of them, typically with minimal ingredients: crust of butter and graham crackers; filling of eggs, cream cheese, sugar, and a little vanilla. Sometimes it cracks, and sometimes it doesn't. I incorporated all of my tricks into this recipe: soften the cream cheese, don't overmix, don't open the oven door at all during baking and a couple hours after. After several hours I opened the oven door to a glorious...crack in the shape of an X decorating the top. After some chilling, I tried a slice. Still runny in the middle. Oh well. This time was definitely a miss. The filling tastes delicious (needs a little less crust), but I'll have to fiddle with the method a little more to get it just right. Edited to add: okay, so I'm coming back the next day (after leaving my cheesecake in the freezer all night) with my tail between my legs. I should've known better, too: THOROUGHLY CHILL YOUR CHEESECAKE. Firmed up nicely and tasted perfect.
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Cheesecake is fickle; I'll be the first to say that. I've made a couple of them, typically...