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Hi on behalf of Expert Village my name is Andrea Spano and I'm going to show you how
to make several different flavored cheesecakes but one basic cheesecake recipe from my new
book Not Just Desserts. I just want you to take notice of the tops of the cheesecakes
we minimize the cracks that formed in the cheesecakes. The reason for that is because
we baked it a low temperature between 275 and 300 degrees. Now remember cream cheese
exudes a lot of liquid so when you bake it slow the proteins and the cream cheese have
a chance to develop and therefore make it more flat and finished where the moisture
doesn't dye exude from the cream cheese there by causing cracks. There you see each one
very minimize cracks and no cracks at all. On behalf of Expert Village thanks for watching.