I make cheesecakes from the size of a cupcake up to 16" in diameter. But the main size is of course, 9" in diameter. Right now I slice each one by hand with are you ready...dry wall knifes;)
What is the secret to cutting a cheesecake (with at least 16 slices) without having the "tips" break or collapse in?????????:confused: :confused: :confused:
I rarely have a problem with my chocolate cheesecakes but my original and many others have to be nearly frozen, then I take them out and cut them. Even then the tips break sometimes. :beer: please help.
I talked to a man last summer who said all of the big cheesecake places freeze then use a big machine to cut their cheesecakes. THAT'S why theirs are so perfect. But I do not want to freeze my cheesecakes just so I can slice them nicely.
Answer this one for me and I will consider you a god...:lol: