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To prevent cracks during cooling, it's important to loosen the cheesecake from the sides of the pan after baking. First cool the cheesecake on a wire rack for 10 minutes. Then carefully run a table knife or small metal spatula between the cheesecake and the inside of the pan. Cool 1 hour longer. Refrigerate overnight before removing the sides of the pan.
For how-to see HCA_2008, p.15.
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After letting the dough for the flatbread wraps rise until doubled, use your fist to punch it…
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