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I made a lovely, insanely fatty cheesecake, but it hasdeveloped a kind of syrup in the biscuit base.. where did I go wrong? It still tastes great, but the base has now gonea bit soggy..
ah, it sweatedunbaked?what was your recipe for the topping and filling?Can't give more help without more info.BTW it will still taste gorgeous, so don't let it put you off!
It was Mary Berrys unbaked easy lemon cheesecake, which single cream, condensed milk and philli cheese in the topping. Base was the usual butter, biscuits and sugar. It is still georgous, especially for breakfast..
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