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Pichet Ong's "The Sweet Spot."


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I've only tried the kabocha squash cheesecake and the banana cream pie with ginger pastry cream, but so far i'm enjoying the cookbook.

Has anyone else had trouble with the cheesecake gradually weeping liquid? I've tried it with steamed squash and canned puree, and both times the cake has started weeping on top about a day later.

I'm wondering if adding an extra egg might help.

Edited by lisa_antonia (log)
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