It seems different to put the cooled
>> cheesecake back in at 375º, doesn't it. Wondering.
>> Dee Dee
>>
>>
>>
>
> Speaking for myself, not really. I make several different cheesecakes
> that
> have a sour cream topping and that procedure is pretty well standard.
> It's
> just in there long enough to "set" the topping.
>
> --
> Wayne Boatwright Õ¿Õ¬

Thanks for the yay vote on this procedure. I know nothing about
cheesecakes, of course, so it seemed like it might 'do something odd' to the
cheesecake. Good enough.
Dee Dee