Hey, I made my third cheesecake ever this weekend, after two very successful ones that I made last month. The crust (made of pistachios) turned out wonderful...the filling, not so much.

The filling kind of...broke down. It had some cracks after cooling, which I know is characteristics of using not at-room temperature ingredients (I did let it cool fully to room temperature before refrigerating), but does that also affect how the custard stays together?

Baking info: I used two eggs and two egg yolks in the custard with one pound cream cheese, creamed together briefly so not to overmix. It also had mango puree for flavor, which worked in the past, so not sure if its a factor, unless it was too cold for the mix (it was previously frozen and thawed on the countertop). I baked it with a steam bath on the bottom shelf, but not submerged.

Another factor: I took it to a party where the hostess tends to feel chilly, so the temp in the house was turned up to like 83 degrees. We kept it in the fridge until serving, but it sat out post-serving and now today (two days later) its looks like a lava slide of custard.

So was it a temp fluctuation in ingredients or does cheesecake not stay together after being in a warm room? Tips and tricks are welcome!