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Chantal's New York Cheesecake

Reviewed: Apr. 20, 2013
I made this for the first time. I don't usually adjust recipes the first time I try them, but after reading the reviews, I decided to change a few things. I cut back slightly on the flour, adding about 2/3 cup instead of 3/4. I also replaced about 1/4 cup of the milk with fresh Meyer lemon juice. Finally, I made a sour cream topping, using about 1/2 cup sour cream, 1/8 cup sugar and a tsp. vanilla. I mixed this thoroughly. When the cheesecake was done, I gently spread the sour cream topping, put it back in the oven and let it sit for several hours as the recipe indicates. I served it with a fresh strawberry sauce (strawberries, water, sugar and a little cornstarch cooked on the stovetop). The result -- a delicate, creamy, perfect cheesecake.
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