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Chantal's New York Cheesecake
Reviews:
August 20, 2005

I found this recipe a few years ago, and have been making it ever since. I have changed a few things according to my taste. I bake mine in a water bath, and that helps to keep it more moist, and also to avoid cracking. Make sure you put it into boiling water instead of cold. Also, put your cheesecake in an oven bag before you put it into the water bath. Wrapping the pan in tin foil just doesn't seem to keep the water away from the crust. I also don't even add the flour. It allows the cake to be less like cake, and it makes it so creamy and rich. I also double the butter in the crust, and I add the whites of one egg. This allows it to hold together better, so it's a lot less crumbly. Lastly, I don't let mine sit in the oven for 5 to 6 hours, who has the time? I put mine straight into the fridge. It seems to turn out just as well. Good luck! :)

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