Hi all, Tomorrow I'll attempt my first-ever cheesecake, a pumpkin one with a graham cracker crust. Oddly, the recipe does not call for a water bath, but instead relies on the cake showing its first cracks to know when it is done. So, how do you all figure that out? I don't want to touch the cake since it will be not only hot, but I doubt I could feel the cracks they are talking about anyway. Is there a different test I might use? I'll have sighted help tomorrow, but I want to know for the future what I could do here. Thanks.
Have a great day, Alex (msg sent from Mac Mini) mehg...@gmail.com _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
