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Old 05-16-2017, 09:16 AM   #1
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Cheesecake

I've had this cheesecake recipe for New York style cheesecake for 15-20 years. I don't make it often as there are only two of us and the recipe makes a lot of cheesecake.

Also, I have struggled in the past with overcooking the cheesecake because stopping the cooking while the center is still liquid is counter-intuitive for me and I tend to overcook it.

A new level of precision has been introduced to my baking processes! The appropriate internal temperatures of properly cooked baked goods.

Now I know the proper internal temperature for a cheesecake is 175║F measured an inch in from the edge and 155║F at the center. I applied that information to the cheesecake I made for Mother's Day and it came out perfect. Smooth creamy texture and no cracks.

I'm still learning. . .
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Old 05-16-2017, 10:56 AM   #2
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Can you share the recipe/ingredient list? TIA
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Old 05-16-2017, 11:13 AM   #3
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Click below.

http://www.discusscooking.com/forums...ml#post1511114

http://www.discusscooking.com/forums...ml#post1511116
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