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Question from Quetza03
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Dear Chef, I am running my own business, I really have good recipes to share, but I have I problem. Sometimes (not always), my cheesecake when is completely cool is broken?, I think sometimes is when I mix the eggs, I assume it has to be very slowly, is my theory right?, or can you give me a better answer. By the way I sell this cheesecake, very well, people loves it!.
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