The Zen of baking…

So, what has…

two and half pounds of cream cheese
six eggs
fresh grated zest of lemon and orange
blackberries picked in my own yard
heavy cream
a homemade brown sugar shortbread bottom crust

…and is taking forever to finish baking? 🙁

It’s not the oven temperature–I have an oven thermometer. I think it’s the shape of the pan, which is an industrial-size springform pan wider and shallower than the one I used to use for this recipe. It’ll be done when it’s done (I hope). It can’t burn, anyway, you start by baking it for 12 minutes at 500 degrees and then reduce the oven to 200 degrees and bake it…for days, evidently! *wry smile*