I made the cheesecake for a holiday we have in here, in which it is tradition to eat dairy food, and cheesecake is the common dessert.
At first I was worried because I went for the ladyfingers version, which requisites a 9 inch by 3 inch springform pan, but I only have an 8-inch pan. But I guessed i would use less batter and it should be fine; the rest can be baked in custard cups.
Then, as I poured the batter into the pan, really really slowly- and with a SPOON- the ladyfingers on the bottom started coming up and float in a see of liquidy batter!
So i pulled them out and left only the ones on the sides.
But then, THOSE started coming up too!!
So I tried nudging them down and quickly putting the cake in the oven, where they tried that trick again, so i periodically nudeged them down until they looked set [after about 15 mins]. Then I baked the cake regularly.
After all my alterations and interferences, the cake tasted divine. Creamy and luscious.
P.S. We only have ladyfingers [Savoiardi] which are crunchy and crispy, and not soft, which is why I think it was hard for them to stick to the pan. Does anyone else faced that problem- and handled it? I think maybe next time I should moisten them a bit to make them adhere.