Sigh! What a lazy blogger

This is my second post after setting up my blog in April. How lazy is that! I've made some recipes but weren't happy with how the results looked, so I didn't want to post them. They tasted great though.
Yesterday I made an eggnog cheesecake with a brown sugar rum sauce. It's for a little farewell we office girls are having as one of us is leaving the company for greener pastures. Sigh, losing my friends left right and center.
Anyway, I was in a hurry last night when I started on the cheesecake. Big mistake. Should always take your time when making a baked cheesecake and you'll be rewarded with beautiful results.
When baking cheesecakes, it is always best to bake them in a slow oven around say 100 to 120 degrees C and always in a bain marie (water bath). Don't forget to wrap your cheesecake tin with extra large single piece of aluminium foil so the water won't seep into your cheesecake and destroy all your hard work.
I decided to skip that coz I didn't have 2 to 3 hours to wait for the cheesecake to bake at that temperature, so I baked it at the normal 180 degrees C for about 40 mins, topped it with a sour cream mixture and then baked it for an extra 10 min before switching off the oven. I left the cheesecake in the oven overnight for the residual heat to cook the cheesecake the rest of the way and also to cool down gradually.
When I looked at it this morning, results weren't pretty as the edges of the cake had risen and browned a bit and some of it had pulled away from the sides of the pan, so the edge was a bit rough. There was also a bit of a cracked line on the surface of the cake.
I'll post some pictures later so you all can have a look. I hope that the center is still good and creamy. Will have to try it again sometime when I do have the patience to wait 2 to 3 hours.