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    You are in: Home / Recipes / Corby's Cheesecake With Strawberry Sauce Recipe
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    Corby's Cheesecake With Strawberry Sauce

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    • on April 10, 2014

      Apparently this recipe is for a 12-inch or larger cheesecake pan, as the batter could not fit in my standard 10-inch springform pan, and I cooked the extra 2 cups batter in a separate casserole dish (the much smaller size did not turn out well with this recipe's cooking method). I had a 26cm Kaiser springform pan with glass bottom; per Cooks Illustrated, the Kaiser pan promotes over-browning, which I experienced. I usually make (successfully) smaller cheesecakes in a pressure cooker, but I was successful when I used this same 26cm pan to make Absolutely the Best New York Cheesecake (Gluten-Free) in the oven. As for the taste: the cheesecake tasted okay to me; DH said he would be delighted to eat the rest of the cheesecake and was ready to give 5 stars. The sauce can cover any cracks in the cheesecake, but there was a bit too much lemon in it to suit me (and I love lemon!). Because it is off-season, my strawberries weren't great, even though I trimmed them down to only the juicy red parts. On the plus side, I used chocolate graham crackers for the crust, and that was perfect. All in all, I don't think I will try this baking method for cheesecake again, as it was a very large time investment before a disappointing unveiling. I'd rather learn earlier that I should start over for serving company. It's nice that DH welcomed the opportunity to polish it off, so this was not a total failure. Made for Spring 2014 Pick A Chef.

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    Nutritional Facts for Corby's Cheesecake With Strawberry Sauce

    Serving Size: 1 (472 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 1106.3
    Calories from Fat 579
    Total Fat 64.3 g
    Saturated Fat 35.4 g
    Cholesterol 317.2 mg
    Sodium 618.6 mg
    Total Carbohydrate 120.9 g
    Dietary Fiber 2.4 g
    Sugars 104.9 g
    Protein 15.1 g


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