In Response to Cheese cake:
Hi everyone, I am new to this site any this is my first post. I recently made a cheeze cake, the taste was great, texture was great, but as it was baking it rose 1 1/2" above the rim of the spring form pan, then when it was done baking for an hour, and i took it out of the oven it dropped to the rim of the spring form pan. I don't think they should rise that high right?..any idea what i did wrong?....thanks.
Posted by andy s
Sometimes over mixing can do this,You're incorporating a little too much air into the batter.Cheese cake is still good even if it falls a little or cracks this can all be corrected with a fruit topping and no one will notice.