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PHILADELPHIA New York-Style Sour Cream-Topped Cheesecake

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video by: kraft
Philly meets NYC in this classic pairing of cheesecake and graham cracker crust. A deliciously sweetened sour cream layer ups the ante on this version.
15 min
5 hr 5 min
16 servings
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I am going to try this recipe sometime
This cheesecake is really good. My family loves it. And it is so easy to make. It don't last long around my house.
This looks like a great dessert recipe!!
This is one of the few cheesecakes I have made that turned out perfectly. I made it for Easter and everyone loved it. It was creamy and delicious. Next time I will macerate the strawberries to draw out the juices to make like a syrup for the topping.
I have made this cheesecake several times. It always turns out awesome. I usually don't even put the strawberries on it. I've also made it with 1/3 less fat cream cheese and Splenda and no one knew the difference!
This recipe is to die for. I would love to make this cheesecake in a 12" springform pan. Can anyone help me break down the ingredients to fit into the 12" springform pan? I'd appreciate anyone's help. Thanks.
This cheesecake is fabulous! I have never made a cheesecake before, and I was surprised to find that this is one is SO easy to make. I used 3 reduced fat cream cheeses and 1 regular, as well as reduced fat sour cream and you couldn't tell that it was reduced fat at all. I also bought the frozen strawberries with sugar and used that as a topping with chocolate syrup. I will definitely make it again!
I made this recipe and gave some to my mother and siblings. By the the time I was done I did not have that much left for my self and my family so I had to make another one. I made it without the strawberries and it was still delicious. I also took it out a little earlier and it was more rich the second time.
Yes, my family love it!
This is my 3rd time making this recipe and we all love it. My husband will this all until is completely gone!
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