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Using a ruler, mark the center of the side of the cake with a toothpick. Continue inserting toothpicks around the cake. Using the toothpicks as a guide, cut the cake horizontally in half with a long serrated knife. Carefully remove the top half. Frost or fill the bottom half as recipe instructs and replace the top cut side down.
Cover and refrigerate cheesecake for up to 3 days. To freeze, place entire cheesecake or…
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Grilling with foil packets lets you make individual meals you can tailor to suit a variety of…
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