How to tell when a chocolate cake is done and what to do with under or over cooked cakes
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Cheesecake (yield: 1 9-inch cheesecake)
1 1/2 lb (680 g) cream cheese
1 1/3 cup (264 g) sugar
4 eggs
3/4 cup (171 g) heavy cream
2 teaspoons of vanilla
1 1/2 lb (680 g) cream cheese
1 1/3 cup (264 g) sugar
4 eggs
3/4 cup (171 g) heavy cream
2 teaspoons of vanilla
1. Mix cream cheese and sugar until smooth.
2. Add the eggs one at a time and mix until smooth before adding the next one.
3. Finish with heavy cream, vanilla and any other flavorings
4. Pour into a 9-inch cake pan prepared with the crust of your choice.
5. Bake at 300F in a hot water bath. Start checking for doneness after about 1 hour, although it may take longer.
6. Leave to cool in the refrigerator overnight before unmolding and slicing
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