Hey Martha, You know, it’s so hard for me to tell you exactly what happened since I wasn’t there but I can make some guesses. If liquid was leaking from your pan: 1) was the bottom of your springform pan lined up exactly as it needed to be inside the ring? If it’s off even a tad, there won’t be a tight seal and something could leak. Was the leaking liquid white like cream cheese or was it butter? If your oven was smoking that makes me think that the butter in the crust leaked out. Are you using a good quality springform pan? I’d bet my right leg your bottom wasn’t in it correctly. 2) For the crust height: 1/2 way or 3/4 of the way makes no difference so don’t worry about that. 3) My final guess and this is probably the major issue–is that you just plain old baked it too long for your oven. Did you know that oven temperatures can vary by as much as 50 degrees hotter or cooler? I use a separate thermometer in my oven to make sure that 350 is actually 350 or 400 is actually 400. Your 350 might actually be 400 or 425. If you don’t bake a lot you’ll learn quickly that recipe cook times must always be adjusted based on your oven, your stove, your tools. Always watch the food–not the time–for the best results. Your cheesecake was done when it was lightly golden and had a slight jiggle (not a watery sloshing, but a gentle jiggle) in the center. Maybe try it again if you feel up to it. That’s how we learn and get better. –Rachel

Hi Jen,

I’m sorry you feel that the cheesecake didn’t work out and that the instructions were vague. But I would like to point out that recipe instructions are formulated to tell you what to do–not what not to do–and I’m very particular about what I write. There’s enough butter in the crust that you don’t need to add more to the pan, and there was no need to blind bake the crust or I would have given that instruction. If I had wanted you to do those things, I would have said so. You took that upon yourself, and I’m sorry. I’ve eaten a lot of cheesecakes in my life and this one has always been a winner with others who have had it. –Rachel

It looks just like mine Scott! I’m glad it worked out for you–and if I can get you out of your box and doing something different, that’s a success. The you may have to change your name to BBQ (and Bake) Like It’s Hot! LOL.

I think it came out rather well, I really enjoyed it.

http://bbqlikeitshot.com/wp-content/uploads/2014/03/fluffy_cheesecake_3195.jpg

I used Arnott’s Milk Chocolate Digestive biscuits as the base (yum)! And I used a locally produced Raspberry & Boysenberry Compote by The Dollop Kitchen for the sauce.

This was a really easy to follow recipe – who knew I would end up baking deserts 😉

Yes Scott. Once it is cool enough, wrap it in plastic wrap and chill it a few hours so it can set.let me know how you like it. If I didn’t mention chilling it I had better add that to the recipe. Thanks!