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This cheesecake sets the new gold standard for me...absolutely wonderful! Because I wanted to be able to serve this to the diabetics in my family I used a different crust ( a combination of graham crumbs and oatmeal, sugar free and only 2 1/2 Tbsp butter), and I also used Splenda instead of sugar in both the curd and filling. Mine baked in 45 minutes. Even after 3 days, the leftovers were great...served with fresh strawberry sauce...TDF...

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Sweet Baboo June 01, 2010

Loved this cheesecake. Time consuming but well worth it if you can spare the half day. Took well over the suggested 45mins to cook - closer to double that, and as such butter leeched from the base. Still an awesome cheesecake though.

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starcie August 25, 2006
Lemon Curd Marbled Cheesecake