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Chantal's New York Cheesecake

Reviewed: Mar. 10, 2013
I made this recipe today for the first time and my husband and I LOVED it!! The only thing I improvised was the crust, as graham crackers and butter seemed a little bland to me. For the crust I used: 1 1 /2 c. graham cracker crumbs, 1/2 c. white sugar, 1/4 c. finely chopped Unsalted nuts (walnuts, pecans), 6 tbsp. melted butter, 1 tsp. cinnamon and a 1/4 tsp. nutmeg...and it was amazing. We don't have a convection oven, so I had to bake the cheesecake for an hour and a half instead of an hour. I put it in a water bath on the middle oven rack and after an hour and a half I turned the oven off and left the door open. I let the cheesecake sit in the oven for one hour and then put it in the fridge uncovered (so it didn't condensate). There was absolutely no cracking or browning at all! I'm really not sure how people got weird results with this recipe, ours was absolutely perfect. Wow!! I will make this for every event from now on!
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