I tried the cheesecake recipe on Karen's corner yesterday. When my cheesecake came out it looked all beautiful and fluffy. Then it just fell, like to the point it looks like a frisbee. What did I do wrong? It tastes fine, but looks weird. Anyone got any hints.

I had a friend with the same problem. Turned out she put in the wrong amount of cream cheese. My friend thought each package was a pound, not half a pound.

Typically, the behavior you described is caused by that. The eggs souffle up, but without enough cream cheese for structure, the souffle flops as it cools. If you have enough cream cheese, the eggs don't souffle up due to the weight of the cheese.

In any case, check your measurements again, you never know. I have don't some amazingly stupid things while baking.

brobin