I was called mad for making a square cheesecake but after watching a cake cutting pattern best described as cubist I decided on a shape less likely to succumb to the surgeon-during-an-earthquake style that’s currently used by my coworkers. Square baking is tricky, as there’s the pointy bits that’ll finish first but with temperature control this can be eliminated.
Or at least I thought it could. The middle cooked but also kinda collapsed as sometimes happens with custards. I hid my mistake with a pool of ganache topped with fudge. I got the comfort of knowing that an 8×8 could server 16 people with 2″x2″ pieces and they got… fudge.