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Roll each piece of dough into a 15-in. rope and taper the ends. Shape rope into a circle with about 3 in. of each end overlapping.
Twist ends where they overlap.
Flip the twisted ends over the circle; place ends around edge and pinch under.
To prevent cracks during cooling, it's important to loosen the cheesecake from the sides of the…
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Wash jars and two piece caps in hot, soapy water; rinse throughly. Dry bands on a towel. Put…
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