sf wrote:
> If it takes 13 minutes to bake the crust, you *know* you're going to
> need more time than allotted for baking, depending on how thin the
> layer of cream cheese filling is of course. Cheesecake needs to be
> set, not liquid, in the middle and set doesn't mean fully cooked. I
> guess experience is the best teacher, so now you know what not to do.
> Eating mistakes can be fun! Fattening, but fun.
>
> A regular cheesecake using a pound of cream cheese and 3 eggs takes an
> hour at 350°. Your oven was set at 300° and you baked it for half the
> time. So, I'd adjust either the temperature or the timing first and
> I'd choose temperature.

I wasn't thinking procedural problem but more an ingredient failure. But
your argument makes more sense than mine. I think you found the problem.