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Chantal's New York Cheesecake

Reviewed: Dec. 15, 2012
Don't ever really leave reviews but this one deserves it. Best cheesecake I have ever had, hands down. Made a few changes. Lowered the graham crackers to 8, doubled the melted butter to 4 tbs. Added 1 tsp of sugar and 1 tsp of cinnamon to the crust. Changed the milk to heavy cream. Lowered the flour to 1/8 cup. Let all the cold ingredients get to room temperature before making. Filled a cake 9x13 pan with boiling water and put it on the rack below the cheesecake. Baked the cheesecake for an hour & 15 mins at 325. Let cool in oven for 2 hours after baking. Then put the cheesecake in the fridge for another 4 hours. I did have cracking but I didn't really care because I covered it with a turtle style topping which hid the imperfections and I let it cool in the fridge for another 2 hours. It is extremely dense but that is what makes a good cheesecake. I've had cheesecake from many many many places and I would rate this the very best one with the modifications made. Though it was extremely time consuming, I will be making it again.
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Buttery Soft Pretzels

Reviewed: Oct. 21, 2012
After reading the user reviews and suggestions I made the following modifications. Changed the 5 cups of flour to 3 and 1/2 cups of flour. Changed the 1/2 cup of white sugar to 1/2 cup of brown sugar. Turned on the oven and then turned it off to get it slightly warm. Covered the bowl with a damp kitchen towel instead of the plastic wrap. Let sit in dark oven for 1.5 hours. Rolled the twists very long and thin. This allowed them to be airier. The rest of the recipe and directions I kept the same. I would possibly reduce the salt to 1 tsp for preference but its not necessary. For the ones we ate right away, I covered them in butter and dipped into a cinnamon and sugar mix. I also made a frosting drizzle using 1 cup of powdered sugar, 1 tsp of vanilla and 2-3tbs of half and half. These were amazing. Tasted just like any warm soft pretzel you would find in the mall. Keeping the modifications I would make these again.
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