The cake mix looked simple enough. Add a few ingredients, whip, scrape bowl, add a few more ingredients, whip and scrape again . . . yup, I think I mastered that part okay.
An 8 inch cake pan is what the box says to use. I think a spring pan would have worked much better. But, I followed the directions.
There was a lot of filling. I shouldn’t have tried to use it all (mistake #2), because it did bubble over a little. The directions said to bake until the middle jiggles just a little – what does that mean? The box also said, do not over bake. It was a judgement call, but I think I probably could have cooked it just a little longer.
Bring to room temperature and chill until set. I’m not sure how long that is, but I suspect that I could have probably let it chill longer.
I wanted to put the cheesecake on my cake plate for photos. Mistake #3. I ran a knife around the edges like the box said – ugh, that just ripped up the sides. I set a plate over the top, turned the pan upside down and the cake fell out onto the plate – and stuck. I had to pry it from the plate to get it on my cake plate, which totally destroyed the top of the cake. Spring Pan. That’s all I can say.