There are a wide range of variations on this dessert, from the dense, tall New York cheesecake to the more light, mild French cheesecake. Cheesecake may be baked with eggs, or uncooked with gelatin. As a general rule, it is made in a springform pan and unmolded for eating. This dessert is also very high in fat, with a luxurious texture which can only be created through a high fat content.
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|Size: ||217 KB|
|Date published: || 2016|
|ISBN: ||9781365078545 (DRM-EPUB)|
|Read Aloud: ||not allowed|