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Authentic German Cheesecake

Reviewed: Sep. 6, 2012
I used Ricotta instead of cottage cheese. It was very good. The first few times I made it, it turned out great. Now I am having problems with the recipe. I have not changed any of the ingredients, but now it is turning very dark and wants to swell so much that it leaks out of the cake pan. I have always used cake pan for this, but it did not burn or leak out. I do not have any idea as to why. Can someone give me some advise?
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