My 2005 Thanksgiving (minor) disaster
Made a Maple Cheesecake. Takes one cup maple syrup instead of granulated sugar. Supposed to beat until smooth, but without the abrasiveness of sugar the cream cheese tends to resist that, with a bunch of tiny globs remaining no matter how long I run the KA mixer. The last (first) time I made, it turned out perfectly fine except for an enormous crack. Can you say Grand Canyon? As a defense against cracking, I baked it over a water bath this time. That apparently was a mistake. It was nicely browned when I took it out of the oven last night, but seemed a little more 'jiggly' than normal. I dismissed that, let it cool, then refrigerated.
It turned out to similiar to the consistency of COTTAGE CHEESE. Not *that* runny or ooey-gooey, but still perfectly AWFUL for a cheesecake.
There were numerous other desserts so all was not lost.
