"I've made a lot of cheesecakes in my day. I thought I would try this one because hey, it's Ina! But this recipe is flawed.

I read through the reviews and opted for the video instructions -- 350F for 15 minutes and then down to 225F. I thought at the time that 225F was too low. I've never seen a cheesecake recipe with the temp that low. But again, hey it's Ina!

At the end of the cooking time, because I've done cheesecake before (from my family recipe) I thought there was too much 'jiggle' in the middle. I let it cook for another 10 minutes, put my faith in the recipe and turned off the oven, opened the door, etc. Refrigerated overnight. And when it was cut (with difficulty)? The outer third of the cheesecake was as it should be. The middle third was too soft, and the inner third was just runny. And it's a shame because the part that was cooked was quite good. But yo, I want the whole cake, not just a third.

So back to the old family recipe."