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This is an easy recipe for a cheesecake with an unbelievably silky texture because the machine steams the cake as it bakes. Recipe is from Beth Hensperger and was printed in "Food & Wine" (November 2007). You must resist the urge to peek inside as it is cooking—the lid must stay closed to retain heat. Cake must be chilled for at least 4 hours.
Units: US | Metric
Serving Size: 1 (116 g)
Servings Per Recipe: 8