The strangest thing happened to my cheesecake yesterday!
I have a White Chocolate Cheesecake recipe from Betty Crocker, my favorite and made it over 4 times now. The recipe calls for it to be baked at 475 for 20 minutes, and then lowering the temperature to 325 and continue baking till it's done ~ about 50 minutes more.
When I sliced into it today, the crust was all burnt
I don't know why this time it burnt? It's a regular Graham cracker crust. I do remember that I added more butter to the crust by mistake, could that be it?
Any help and advice ? Thanks in advance