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Eric's Best New York Style Cheesecake

Reviewed: Dec. 28, 2010
Followed recipe; reduced/substituted part of the amaretto with vanilla (in addition to vanilla already called for in the recipe) since I was concerned about having too strong of an Amaretto taste but after tasting the cheesecake, I would stay with the original recipe (exactly as it was written). I bought a turkey pan (aluminum) to set the springform pan and water in; it worked perfectly with ample separation between the springform pan and the foil pan itself. Had some slight leakage even with the foil wrapped around the springform pan as indicated. Also, before you add eggs be sure to stop mixer and use silicone spatula to break up any cream cheese that forms at the base of pan just as you would do on side of pan. I didn't realize this until after I poured batter out and found a portion that was not mixed in. I scraped it into springform pan but if you want a perfect outcome its best to get ALL of the cheese mixed before adding eggs. Also, I bought a cheap temp gauge to hang on from of oven rack; it read 350 degrees even though my oven said 375 degrees. I let the oven stay on for an extra 10 minutes before turning off oven and opening door for the cooling process. I suspect the oven was more true than the cheap gauge since the top of the cheesecake was slightly browner than the photo depicted. As for the results, SPECTACULAR and I didn't need to use a knife to loosen cake from springform pan (be liberal with the butter when prepping springform pan).
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