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Chantal's New York Cheesecake

Reviewed: Dec. 14, 2012
I thoroughly enjoyed making this recipe and eating the product it produced after. I set out to make this cake for a co-workers birthday and was nervous to do so because this was my first cheesecake. Between the recipe and all the helpful comments, I felt confident in making this cheesecake and I'm pleased that I did. I decided to make up some salted caramel to top the cake which was a great fit. The little salt really helped cut through some the richness of the cake. NOTES: • My cake split but that's my fault for being to curious. You know what they say "Curiosity kills the cake!" • Use a heavy oil or grease for the pan • Increase the butter for the crust to 3 tbs. to help give a more moist crust.
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