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Chantal's New York Cheesecake

Reviewed: Dec. 24, 2012
I am giving this recipie four stars because I used it as my base for my holiday cheesecake. I use the word base loosely because really the only things I changed were; I bought pre-crumbled graham crackers and I subsituted the milk for Eggnog. The cheesecake turned out great with a wonderful creamy texture and a bold but sweet cream cheese flavor. It did have a giant crack downt the middle but I think that was my fault not the recipe's. I definately overbeat it (I figured the more I beat it, the smoother it would be) and I put a pan of water on the rack underneath but didnt think to fill it with HOT water (oi). Also I preheated my oven the 350 but then turned it down to 325 after putting the cheesecake in, due to some other reviews suggesting the oven temp was to high. I will definately be using this recipe again.
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