WEBVTT

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- Lumpy cheesecake.

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Nobody wants it.

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Anytime lumps come into play with food

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you can count me out.

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So I'm going to reveal
to you the true secret

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to a silky smooth, lump free cheesecake.

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You need to work with room
temperature ingredients

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for most recipes so
that the saturated fats

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in the recipes become
pliable, which means smoother.

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Instead of working with cold ingredients,

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cold saturated fat means lumps.

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Now, normally, most chefs
and recipes will tell you

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with cheesecake, you
have to scrape the bowl.

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But with this trick

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you don't have to scrape nearly as much.

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In fact, you may not
have to scrape at all.

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My secret.

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Melt your cheese, melt your cream cheese

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stick it in the microwave for 20 seconds,

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30 seconds at a time, and melt it.

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If it's silky smooth once
it comes outta the microwave

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you can bet there will
be no lumps at any point.

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The saturated fats, of course

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become pliable very, very near liquid.

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It becomes that consistency

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of when you smear cream
cheese on a hot bagel.

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Then you try to bite
it and it squirts out.

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It's a little fluffy, but
mostly very, very smooth.

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When you add all of
your ingredients to that

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you'll have a lump free cheesecake.