I made a brownie-bottomed peanut butter cheesecake today and I had all sorts of high hopes for it. It set beautifully in the oven, firmed up nicely in the fridge, looked gorgeous when I released it from the springform pan. However, when I went to cut it it was a mess! The brownie bottom didn't set at all except for the exterior and the cheesecake was goopy. I was crushed. It tasted like a big gloppy uncooked mess.
I used an amalgam of 2 recipes - one for the brownie bottom, taken from a different cheesecake recipe (that was very successful, but involved a much thinner cheesecake portion than what I baked today) and one for the cheesecake portion (that didn't have a crust to it at all). I put the temp at something between what the brownie recipe called for and what the cheesecake recipe directed. I baked it in a water bath for longer than either recipe called for, thinking that would do the trick. A reviewer of the cheesecake recipe stated that they also made a brownie crust, but didn't mention changing anything else about the cheesecake recipe so I just assumed that s/he followed it as directed.
I'm going to attempt to rebake it tomorrow. Bad idea? Should I just toss it? This is my first *real* cheesecake (the other one was more like a cheesecake-y square) so be gentle. :)
N.