there are probably many reasons why this cake didn't work. i think the main reason is that there was too much liquid. this cheesecake called for three bricks of cream cheese. totally normal. it called for three eggs. totally normal. and it called for a cup of sugar. again, totally normal. then it called for something i had never seen before: a WHOLE cup of sour cream. i've never made a cheesecake with sour cream before, but i've been told this is somewhat normal. add this with the 3/4 of a cup of Guinness, and you have a very runny batter.
now, all the reviews i read confused me. half were extremely negative, the other half positive. so i thought i would take a chance and it turned out to be a complete mistake. some reviewers said that the batter would be like liquid but not to worry about it because it would set in the oven with a water bath. (this was also the first time i did a water bath, but instead of submerging the spring form pan, i filled a pyrex pan and put it on the rack underneath). i put it in the oven for 45 minutes at 350℉ and then turned off the heat and let it sit in the oven for another 45 minutes with the door open a crack. after all this time it looked like it was ready, and the outer crust was, but the inside was like water! i took it out of the oven and let it rest on the top of the stove until it cooled down. i ran a knife around the edge to make sure it wasn't stuck, and then popped off the spring form.
IT OOZED EVERYWHERE. i was so upset. needless to say, i cried for a bit because i was angry for many reasons, and then got some paper towel and cleaned the kitchen.
after lots of research, i know what i would do differently if i decided to make it again.
1. i think i would completely cut out the sour cream. i don't know what purpose it had in this particular cake, except to be a filler, and it really didn't seem necessary.
2. less Guinness. it really did add such a wonderful undertone with the chocolate but i don't think i would need 3/4 of a cup. i might cut it to just a half cup.
3. no water bath. i know it's supposed to help with cracking and to keep moisture in the oven, but a cheesecake with so much moisture already probably wouldn't need a water bath.
if any bakers out there have any suggestions for this cake, please let me know. and Travis, i'm so sorry you didn't get a cake for your birthday :(
next is Jessica! i'm very excited for this cake. it's not a cheesecake and should be fairly easy, but with some challenging garnishes that i'm excited to try!
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