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Mini Cheesecakes I
Reviews:
December 31, 2003

This is a great recipe, but if this is your first time making cheesecake some of the basics are assumed. A couple of notes for "first-timers"... make sure you read the Cheesecake Tips section of this board. This recipe doesn't tell you some of the cheesecake fundamentals like 1) Make sure your cream cheese is at room temp before you start 2)Your batter should be smooth and silky. If it is lumpy your cheesecakes will turn out badly. If needed, throw the batter in a blender/food processor to get rid of the lumps 3)You do NOT want to wait for your cheesecakes to crack before removing them from the oven. They are done before they crack, when the center is still soft. After I learned these lessons, the recipe turned out well!

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