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Hello.

A baked cheesecake, japanese-style calls for tempering the cream cheese first and then adding salt and egg yolks.
Then the rest is familiar. Should the cream cheese simply be heated gently? To what extent?
Thanks for any help.
 

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Tempering cream cheese for cheesecake, like tempering butter in a cake recipe (room temperature butter) does not involve heating at all. Just get the refrigerator chill off of it so it is softened and mixes easily.
 
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