This is my second attempt at making mini cheesecakes. First try flavor was great but they sunk a bit in the center after cooling. I water bathed them, didn't overbake and let them cool completely in the oven with the door cracked before I refridgerated them. In researching why they sunk, it sounds like I may have overbeat my cream cheese. Can I salvage this?
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Well played. You deserve a cookie.
And so is this crispy fried pumpkin dish you can make with them
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