The Real Trick to Making a Silky-Smooth Cheesecake Filling
by Allie Chanthorn Reinmann from Lifehacker on (#65FFJ)
Besides the water bath, the notorious cracking, a long bake time, and an unimaginably long cooling time, cheesecake has only one bother: chunks of unblended cream cheese. Cakes and quick breads that are made with flour are often OK if there are small lumps of unblended ingredients-it usually shakes out in the oven. ...