Why Cheesecake Is Always Better At Restaurants
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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