The taste was almost putrid, as if I had used sour cream or cream cheese that had gone bad, although my ingredients were fresh! The cake was done, fully formed, and it had reached the requisite 40 degree mark….sigh- I guess the cheesecake gods weren’t gonna let me win this time.
Do you have any of the cream cheese or sour cream left from when you made this or did you use it all up? If you have some left, taste it and see if that’s the cause of the problem. It’s very possible that even with fresh product, the sour cream or cream cheese could be off. I once opened a fresh block of cream cheese to find mold, and last winter I got a case (6 5# buckets!) of Daisy sour cream and a few of the buckets were badly separated and curdled looking (they went back).
The only other ingredient I can think of as being “off” is eggs. I’ve never had a bad egg from a grocery store, but in the 30 dz cases I get at work, there’s usually one or two in a case that are cloudy or with “meat spots” that get tossed.
Try it again, this cheesecake (I like it topped with passion curd) is worth the effort.