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Title:
ISO: Maggiano's New York Style Cheesecake
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From:
Deb - Wadsworth, Illinois 4-13-2008
 MSG ID: 1430418
Maggiano's ricotta cheesecake is VERY light. I was wondering if the eggs might be separated, the whites beaten and folded in at the last minute. I've never seen a cheesecake recipe done this way but it's the only way I can think they might achieve the light and creamy texture. The cheesecake is probably cooked in a water bath also. Any help would be appreciated. Thanks in advance.

Replies:
ISO: Maggiano's New York Style Cheesecake
  Deb - Wadsworth, Illinois - 4-13-2008
 
MSG ID: 1430418
  1 Recipe: Maggiano's New York Style Cheese Cake (Copycat)
    Halyna -- NY - 4-13-2008
   
MSG ID: 1430421
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