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PHILADELPHIA Classic Cheesecake

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video by: kraft
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:
4/11/2011
Maybe I did something worng, but the taste was terrible. The only thing I did different was the crumbs for the bottom, but it was the cheesecake itself that my family didn't like ... so much so that we tossed it! Sorry for the bad review.
posted:
2/15/2011
This was only the second cheesecake I have ever made and it is so easy and delicious!
posted:
2/10/2011
This is the best cheesecake I have ever made. Everyone loves it, they say it's better then Juniors and the The Cheesecake Factory.
posted:
1/9/2011
I made this cheesecake once following the recipe, and second time changing the bottom recipe. I had some chocolate cake leftover and ran that in a food processor until crumbly. I pressed these crumbs in the bottom of the springform, and followed the recipe with the rest. Both times very good. I whipped it too much the first time, so it looked more like a souffle, but when it sank evenly, I was very impressed. I ate all the wrinkled skin on top right there, before I even opened the form. It was so yummy, topped with homemade sour cherry topping. The second time was better, I simply mixed the cream cheese and eggs on slow, so there was no whipping. It did not rise as high and fall as low as the first one, and it's delicious.
posted:
1/8/2011
I have made a lot of cheesecakes and this is by far the best recipe.
posted:
12/27/2010
I made two of these for Christmas and gave one as a gift. Got lots of compliments, love the thick crust on bottom.
posted:
11/20/2010
I use this recipe every year for Thanksgiving and Christmas. My husband and kiddos favorite!!!!
posted:
11/8/2010
I JUST LOVED IT SO MUCH! IT IS REALLY ONE OF THE BEST!I THINK THAT EVERYONY SHOULD TRY THIS TOO!
posted:
10/28/2010
Truly a perfect cheesecake recipe! Hubby, my kids, and even my friend at work (whom I saved a slice for) loved it. Using an electric mixer, the cream cheese filling doubled in size. The recipe ended up good for 2 pie plates.
posted:
10/12/2010
This is the same recipe that I have used for over thirty years. It can't be beat...
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