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Hello, I've been baking cheesecakes for a little while and some recipes call for stiff peaks and some call for soft peaks? which is better and why?
Hello, I've been baking cheesecakes for a little while and some recipes call for stiff peaks and some call for soft peaks? which is better and why?
I wonder what type of cheesecake you are making.Hello, I've been baking cheesecakes for a little while and some recipes call for stiff peaks and some call for soft peaks? which is better and why?
I wonder what type of cheesecake you are making.
I was always taught to add the eggs as a last ingredient one at a time and to incorporate only just until mixed to avoid incorporating too much air which cause bubbles, sinking and cracking of the finished product.
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