02-19-2010, 08:46 AM
So I made cheesecake with cherry glaze yesterday, and Sforza commented that while it was ok, it wasn't firm enough. Now I ask anyone who had experience with making custards and cakes, how do you make a cheesecake much more firm?
If there's enough interest, maybe let's start a cooking thread? :p
If there's enough interest, maybe let's start a cooking thread? :p