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Master Recipe for Rich and Creamy Cheesecake

Reviewed: Sep. 25, 2012
I am just in the process of making a version of this recipe. I omitted the crust, and substituted the lemon zest for the vanilla flavor. I was not sure what temperature to bake it, so I did 325 on convention. I love the creaminess factor and it sounds like it would not be "too sweet". Looking forward to tasting it. If some knows the temp, please let me know!
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