I just found quark in my Whole Foods so I can look for my old German cheesecake recipes. I do remember having large cracks making these 3" deep cakes before not only with quark, but also ricotta and cream cheese. What are the sure ways to avoid this problem in the first place? Usually I camoflage the cracks with a fruit preserve or cream topping. Thanks.
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Well played. You deserve a cookie.
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