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    You are in: Home / Recipes / New York Style Cheesecake (6-Inch) Recipe
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    New York Style Cheesecake (6-Inch)

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on December 21, 2010

      Obviously the first person that posted something on this recipe did something wrong. This recipe is great! I Added one extra egg and it turned good. It perfect for a fruit topping being that it is not terribly sweet. I would recommend adding a bit more sugar IF you do not plan to do a fruit topping if you like a little sweeter Cheesecake. Even whit out them though it is still delicious.

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    • on November 29, 2009

      This was very very DRY! The flavor was off, too. I was completely embarrassed over this disaster of a recipe. It needs to be made with a water bath like other good cheesecakes are made. I will not be making this again.

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    • on February 11, 2008

      I needed a recipe for a 6 inch springform pan also. It's just the right size for 2 people. The cheesecake was excellent. I like a little creamier texture so will try adding an extra egg the next time. This is a wonderful recipe.

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    • on July 15, 2008

      This was delicious! I made it in a 7 inch tin but followed the recipe to a T. I then served it with berries. Its really creamy and so good that next time I'll double the recipe! Thanks!

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    Nutritional Facts for New York Style Cheesecake (6-Inch)

    Serving Size: 1 (108 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 382.4
     
    Calories from Fat 269
    70%
    Total Fat 29.9 g
    46%
    Saturated Fat 18.1 g
    90%
    Cholesterol 118.5 mg
    39%
    Sodium 243.6 mg
    10%
    Total Carbohydrate 23.0 g
    7%
    Dietary Fiber 0.2 g
    1%
    Sugars 15.6 g
    62%
    Protein 6.4 g
    12%

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