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By Marsha Mazz on April 3, 2013
"This was my mother-in-law's recipe. This cheese cake is eextremely rich but light in texture. Keeping it from sinking in the middle after cooking is tricky - don't open the oven door until it is completely cooled. It tastes best after sitting in the refrigerator overnight. But, don't wrap it tightly or place it in a plastic container..."
Prep Time: 30 mins
Total Time: 31 mins