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how can i make my cheesecake less wet, more dry, a more crumbly texture

i made a NY crustless cheesecake, but i want it to be a little dryer in texture- also, it did not brown at all around sides and bottom- help!

asked by michelle over 3 years ago

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PieceOfLayerCake
PieceOfLayerCake

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added over 3 years ago

I make Martha Stewart's ricotta cheesecake all the time...it's certainly not NY-style but its crust less, drier, brown and delicious.

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nancy essig
added over 3 years ago

Sounds like your cheesecake came out perfect. You are looking for an overcooked cheesecake to meet your criteria

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