Ok fokes I'm back with an update about the cheesecake and why it looked like crap. (Can I say crap?...Oh well I just said it again) So I found out a few things about the fall of the cheesecake and some helpful tips to help anyone that was thinking about making one.
1. Put a water bath in the oven with the cheesecake- if the cheesecake looses too much moisture too quickly it will swell up and then fall flat on it's face.
2. If you are working in a cold room and open the door (ME) then it is no use to cool slowly, it is the same thing as just putting it in the fridge and cooling it that way.
3. When you beat the ingredients together, beat until combined so that there are not a lot of bubbles. Run a butter knife through the batter before placing it in the oven. It will remove the bubbles.
Hopefully next time I will do these and it will turn out the way I like it.
I think it's fab that you devoted an entry to a "failure". Someone could probably do a whole BLOG on cooking failures and "what not to do". I have certainly, many times, "gotten mad" at cookbook entries for not telling you obvious things if you are a newcomer.
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