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Upside-Down Raspberry Cheesecake
Surprisingly, the biscuity top continues to float as you sip the vanilla cream layer right down to the point when you hit the raspberry base
Marcin Pec
31st July 2022 at 20:00
This tastes amazing, but I can't seem to get the layering right, any chance for some advice on that?
1st August 2022 at 04:23
The trick is to hold a flat-ended bar spoon so the flat end is just over the surface of the bottom layer with the spoon's shaft pointing vertically up. Pour the second layer down the shaft of the spoon so the flat end dissipates the liquid over the bottom layer.