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Why Cheesecake Is Always Better At Restaurants

Melanie Underwood
2 days ago
1 min read

FEATURED IN MASHED

March 1, 2026

Mashed interviews Melanie Underwood, chef, culinary educator, and author of Making Artisan Cheesecake, about the techniques behind exceptional restaurant-style cheesecake. Drawing on her pastry expertise, Melanie shares advice on ingredient selection, different cheeses, proper mixing, baking, cooling, and the patience needed to achieve the right texture.

 
 
 

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