I was talking to a friend today who loves to make cheesecake. He is thinking of doing it commercially, but is concerned that sometimes his cheesecakes don't slice as neatly as he would wish. This would be a problem in selling to restautants etc. I am thinking that the addition of flour or cornstarch added to the cheeecake batter corrects this, but I am not positive. He says he adds neither. Your thoughts, please. Be sure the cheesecake is cold when you cut it, and use a knife dipped in warm water (shake off the water). It should slide right through to make nice slices. Happy Baking! Irene@KAF

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