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Re: cheescakes

Name: rob
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ok. remember that cheese cake is just another form of a custard. All ingredients must be at room temperature,and care must be taken as to not over-mix the batter.I make cheese cake mix on first speed through out the process as to not incorperate to much AIR in to the batter...if you over mix..you will get cracks... Also,I seem to think that most people cook them to long, really as the eggs coagulate arround 130f to 140f and the cake starts to get firm to the touch, i stop the cooking process.....and my best sucess is to cook them in a water bath... but remember...room temperature ingredients,dont over mix, and dont over cook....and water bath!....good luck!

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