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Chantal's New York Cheesecake

Reviewed: Feb. 23, 2013
First, this is the best recipe!! I have made this many times and I have never had a crack. The only difference to the recipe is that I use 3 tbsp. cornstarch instead of flour, and yes, having ingredients at room temp is important, also stirring in ingredients keeps it nice and dense. I put my pan on a cookie sheet, but not a hot water bath, bake it at 350 for 15 minutes then turn the oven to 200 for 2 hours. After the 2 hours, run a sharp knife around the cake to loosen it from pan sides very carefully and then turn oven off for 2 hours. Remove cake from oven and let cool before putting in frig. Oh, and a little lemon extract or fresh grated lemon peel to the batter doesn't hurt either!! Yum!!
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