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Old 02-18-2016, 03:47 AM   #11
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The picture from your bakery looks like a baked cheesecake to me. No-Bakes will not give you near the same texture as the baked custard has eggs in it. That's where the density and texture comes from.

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Old 02-18-2016, 05:40 AM   #12
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I too believe it is a baked cheesecake looking at the texture. I don't see why a shop would even bother making a no-bake cheesecake, at least a decent pastry shop. No-bakes just don't measure up to what most people expect when they spend their money in a shop on a cheesecake.

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Old 02-18-2016, 10:50 AM   #13
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If you want to bake a cheesecake that is fluffy instead of dense, try making an Italian cheesecake. Italian cheesecakes are made with a mixture of ricotta and mascarpone cheeses, which makes it fluffy instead of dense.

I made a Spumoni Italian Cheesecake in the Amoretti Test Kitchen. You can just leave out the extraneous items like syrups, fruits and nuts and make a one dimensional Italian cheesecake if you wish.

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