Milk chocolate cheesecake from Desserts Illustrated: The Ultimate Guide to All Things Sweet 600+ Recipes (page 331) by America's Test Kitchen

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Notes about this recipe

  • dbuhler on February 21, 2025

    Delicious and a huge hit with everyone! I use Dove milk chocolate since that was their recommendation during recipe development. Despite cooking to exactly 150 degrees, I always get a huge crack in the center. Next time I am committed to try running a thin blade around the cheesecake when it comes out of the oven to see if that helps. If not, I will make this mixture but cook it according to directions that use a water bath and see if the helps. I will admit, the drizzled chocolate on the top does successfully hide the crack, so perhaps I'm being too picky!

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