Jessica Badalana

They know.

Got it.

And I think that feels stressful to people, because you're like, it's still raw on the inside.

But you have to remember, like, that carryover cooking...

And we haven't really talked about carryover cooking here, but, like, you know, you take something hot out of the oven, it doesn't, like, immediately cool and stop baking.

Like, it's going to gradually decrease in temperature.

And, you know, Carla was saying she cools hers in her water bath in the oven.

So, like, that's a very slow descent.

Which, A, prevents cracking, but also, like, if you've gotten it to set all the way through, and then it's sitting in, like, a slowly cooling oven, like, you are definitely going to...

You're overbaking it.

And an overbaked cheesecake, as we said, it can be, like, very unpleasantly grainy.

Yeah.

So, I don't know.

Did we answer their questions?

I think so.

I mean, long may they bake cheesecakes together.

Yeah.

Call us back with more questions.

I mean, that's the thing.

People sort of...