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To prevent cracks in cheesecake:
  • After beating the cream cheese until light and fluffy, beat in the remaining ingredients just until incorporated. If you beat in excess air the cheesecake may puff dramatically in the oven then collapse toward the end of the baking period.
  • Run a knife between the edge of the cheesecake and the side of the pan as soon as you remove the cake from the oven; this allows the cake to pull away cleanly from the sides of pan as it contracts while cooling.
  • Longer, slower (lower temperature) baking minimizes cracks, too.

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Tip of the Month July 2002

Tip of the Month June 2002

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