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New York Cheesecake II

Reviewed: Aug. 22, 2008
Yum, yum, yum!! This was my first cheesecake try, and I'm so glad I came across this recipe! It's very good. The crust came out excellent! Followed the tips from previous reviewers about adding cinnamon to the graham crackers, adding a little fresh squeezed lemon juice, and breaking up the baking time (400 deg. for 10-15 min, 200 deg. for 45 min). Left all the ingredients out overnight to come to room temp, then whipped up the cream cheese first before adding anything to it at all. Didn't open the oven door at all till the oven cooled down completely, about 2 hours or so. Refrigerated the first one for a few hours, and will leave the second one in the fridge overnight. Absolutely perfect. No cracks, no air bubbles, so smooth and velvety. Yay! I can make cheesecake!!!
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