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Batter thickness is a result of mixing solids (flour, sugar) with liquids ( milk, eggs, cream cheese) to make the batter you can add more solids, or remove some liquids. You need to be careful when you do this because you can imbalance the recipe causing it to become too runny, where after baking it it won't hold its shape. Or you can make it too thick where the denseness of it becomes a bad texture in your mouth. Adjusting the ratio can also cause the flavor to be off in the finished product.

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Q: How can you make your cheesecake batter thicker?
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