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HowardLi

Sous vide cheesecake?

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That's about all I could suggest, just experiment. I know exactly how much help that isn't but that's all I've got. Hopefully someone else has more help to offer. For me, with New York style of cheesecake, some of the moisture escaping during baking is important to the final texture but I've never tried what you're planning with the sous vide then bake. I'm looking forward to seeing what you come up with.

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