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PHILADELPHIA Classic Cheesecake

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This is the real deal—everything you imagine a cheesecake to be. Creamy. Rich. Delicious. And you made it.
time
prep:
20 min
total:
5 hr 45 min
servings
total:
16 servings
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posted:
1/10/2007
This is a great recipe. Im a college student so Im not the cooking type of person but I love to make Cheesecake and this was the best I have ever made. Yes you have to wait what seems like forever to be able to cut into it but in the end its All Worth It.
posted:
12/28/2006
This receipe was very good. This was my first time baking something from scratch and the end result was unbelievable. I was old it could past for store brought. I am working on adding a personal touch but for now it works just fine. Very easy to make.
posted:
12/24/2006
To keep my cheesecakes from cracking, I place a pan of water in the bottom rack of the oven, leave the door shut!! This is very important. About 10 minutes before the baking time is over, I turn the oven off. Leave in the oven for at least one hour to cool naturally. Then I move it to a location where there are no drafts. A room with a ceiling fan is not a good idea!
posted:
12/17/2006
I read alot of people wanting advice on how to stop their cheesecake from cracking, what I do is wrap my 9inch spring form pan with tin foil up the sides, then i place the springform pan in a baking pan/drip pan. I then fill the pan with 1 inch of water, and bake it that way. Also do not open the oven no matter how tempted you are, that also causes the cheesecake to crack. The moisture of the water in the shallow dish will help stop your cheesecake from cracking
posted:
12/2/2006
Made this for my dad, as we are both huge cheesecake fans, and it came out with the perfect texture and flavor. I added the zest and juice of one large lemon as a variation, and it came out wonderful and refreshing. The graham cracker crust was so easy to put together. A few other reviewers mentioned a problem with cracking. Just make the cake in a standard glass pie dish and set in a baking sheet filled with water. The moisture from the evaporating water in the oven helps keep the cheesecake from cracking.
posted:
11/28/2006
This cheesecake came out dry.
posted:
11/23/2006
I was afraid to attempt Cheesecake and have had some disasters. Since I found & tried this recipe I am a "Cheesecake Expert" I use this as my base and the range of flavors you can add to it is limited only by your imagination.
posted:
11/23/2006
This is a great recipe. I didn't have a spring pan at the time but this makes enought for TWO store bought gramcracker crust.
posted:
11/22/2006
I have made an assortment of cheesecakes and this one was by far one of the easiest and the best. My very picky boyfriend loved it... anyone who is scared of trying to make a cheesecake for the first time should try this one, it was super easy.
posted:
11/9/2006
YUM! My family was amazed that I made a cheesecake that tasted this good. It was hands-down one of the best cheesecakes I've eaten and it was super simple to make. Don't look at the nutritional information if you really want to enjoy it though, it's definitely a special occasion dessert.
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