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Chantal's New York Cheesecake

Reviewed: Jul. 15, 2013
This cake was edible, but I rated it one star because it doesn't deserve the five stars it gets by a long shot. There wasn't enough room in a nine inch springform pan for this recipe--it was so overfilled that it ended up breaking. I've never broken a cheesecake before! I recommend other testers use a ten inch springform pan. Secondly, one hour wasn't NEARLY enough time to cook this cheesecake. Since the recipe called for the cake to sit in the oven six hours after, I figured it would set better---WRONG. This cake was beautifully browned but TOTALLY raw in the middle. Really? I ended up cooking it another half an hour and since it was already broken, I just topped it and refrigerated it. My tips would ultimately be to use a ten inch springform (which I had at home anyway...ugh!)and to cook for an hour to an hour and a half. Overall, I would just choose a different cheesecake recipe. Disappointing!
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