I have a chocolate chip cheesecake recipe I have made several times before without problem. My mother's recipe says to use a particular brand of cream cheese. I thought this was nonsense. Anyways, when I went to the store, they didn't have Philadelphia brand, so I bought whatever they had, something organic such and such brand.
The results looked disastrous. Supposed to cook for an hour, but took 1hr 40 minutes. Didn't have the same look at all. And I was about ready to throw it out. But in the end tasted excellent! If this was food network, I would have gotten tons of points off for look and texture though, because it is supposed to have the chocolate chips evenly distributed brought it, and they seemed to have fall to the bottom while baking.
Why would brand of cream cheese affect the recipe so much? It seems unreasonable. I also don't think it's the oven because I baked a pie last week and it turned out great.