Okay what did I do wrong?
As you can see the cake lifted and collapsed and burned a bit. I only bake one of these every couple of years, but still I'd like the next one to be better.
My best guess is that the initial bake is too hot and too long and it may be too thick of a pour? The recipe I used calls for an initial 15 minute bake at 475°F then down to 200 for an hour and then a tapering off of heat. But another recipe calls for even hotter but shorter 550 for 10 min. And that just sounded crazy to me. Then again Philadelphia cream cheese recipe says 3:25 for 55 minutes which sounds really crazy to me.
As you can see the cake lifted and collapsed and burned a bit. I only bake one of these every couple of years, but still I'd like the next one to be better.
My best guess is that the initial bake is too hot and too long and it may be too thick of a pour? The recipe I used calls for an initial 15 minute bake at 475°F then down to 200 for an hour and then a tapering off of heat. But another recipe calls for even hotter but shorter 550 for 10 min. And that just sounded crazy to me. Then again Philadelphia cream cheese recipe says 3:25 for 55 minutes which sounds really crazy to me.