Hello magic food pickle - I'm getting ready to make my pumpkin cheese cake for Thursday. My question is....bath or no bath when I bake my cake? I've also heard that baking in a 250 oven for a longer period of time would achieve the same thing [no cracks on top I presume?]. Just wondering what my food pickle super heroes think...and sorry in advance if this was addressed in one of the 10,000 postings in the last two weeks - I did not comb through them all like I usually do :(
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