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From: Meryl
Remote Name: 64.158.53.177
Hi Sarah, I just baked my favorite cheesecake and ended up with entirely different results than the time before. This cheesecake typically has a creamy texture, but this time it ended up TOO creamy/wet, with not enough texture/density. I baked it for the same amount of time, but noticed that the edges were set about 2 1/4 -2 1/2 inches from the edge instead of 3 inches. Should I have left it in the oven a little longer, and would that have made the whole difference? Or does the humidity level have anything to do with it? I have the air conditioner and dehumidifier on all the time, but the outside air is extremely humid (has been raining here incessantly for weeks). Note: Even the 24 hour refrigeration did not firm up the cheesecake enough and my refrigerator is very efficient. Also, I checked my oven with an oven thermometer, and it's accurate. Thanks for your help! Best regards, Meryl