My first cheesecake was too salty, particularly around the crust, and I want to know what could have caused it.
One possibility is that I mismeasured the salt, although I do not make that mistake often. I doubt it was the use of sea salt as it is usually less salty.
So I got to wondering if it could be that I used salted butter. (I buy salted butter because the ingredients are salt and butter, whereas the unsalted has natural flavors added.) Is this something I should adjust for?