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Cranberry Cheesecake
Took the suggestion of cooking the cheesecake more slowly and that really made it creamy. I put the topping in the blender, doesn't need to be drained if not used immediately, it gelled up nice and thick when put in a separate container for transporting. This recipe could easily be adapted to other fruits, chocolate, etc.
19 users found this review helpful
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Reviewed On:
Dec. 27, 2007
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