In general, cheesecake of any description is baked if it contains eggs. I have made chocolate cheesecake without any eggs and it only required refrigeration. The use of chocolate is not relevant, I found, to whether baking was required.
You do realize, I hope, that whether you bake your cheesecake or not, it will not last long.
Yes, it will puff up during baking and fall while cooling. The eggs are the leavener.
It should rise a lot, mine often look like they will overflow at the end, but when it cools it will settles and shrink significantly.
It should still jiggle a bit in the center when done--it will thicken as is cools.
Baking powder makes it rise
A teaspoon of baking soda made into a paste should be sufficient. Measure the baking soda first, then add the water.
they ate too much chocolate cheesecake and was too full up... this made them sleepy....
depends on what shop you buy it from but i think you should check the shop online that's what i would do x
yes you should use baking powder in scones because that makes the scones rise when they bake.
15% said the side of the box.
a couple of teaspoons
2 grams
Some things you can gain from eating too much cheesecake are blot clots, high risk of heart attacks, and high cholesterol. Due to the fact that cheescakes are not like other candy treats that you can eat after dinner every night, they must be limited. If you are a cheesecake addict, like myself, you should try to limit yourself to at the max 3-4 cheesecakes a month. Having this much a month is not going to hurt you, as long as you have physical exercise.
Pre-opening costs in Chicago were about 1 million but the average per Cheesecake Factory built went up to 3.5 million
You should bake it for another 5-10 minutes
Three.
For what recipe? Don't do it unless the recipe calls for it because you could seriously mess up the baking chemistry.