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Onlooker

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Fri Jan-28-05 04:42 PM
Original message

Cheesecake baking question

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I just made a cheesecake following a recipe to the letter. It includes 2 lb of cream cheese, 8 oz of sour cream, 4 eggs, and some lemon juice. While it was baking, I saw it rise, but by the time it was ready it had sunk. It looks okay, like a normal cheesecake. Do you think it was supposed to rise? Do you think it will still have an okay texture now that it sunk. I can't really taste it without wrecking it, so I'm hoping someone here who knows about baking can advise me. Thanks.

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