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    You are in: Home / Recipes / World's Richest and Most Delicious CheeseCake Recipe
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    World's Richest and Most Delicious CheeseCake

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

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    • on October 13, 2002

      Delicious! I read Meg's comments and decided to mix in a package of instant vanilla pudding. The cake firmed up beautifully and didn't even last the day! I think I'll try some lemon pudding next time, and add the lemon zest as well!

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    • on October 10, 2002

      Nice flavor - we finished it off pretty quickly, but it didn't ever firm up completely. Still was quite tastey! (thus the 4 stars) :)

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    • on January 09, 2010

      Though it won't firm up like a regular cheesecake, this is so wickedly rich and delectable that you probably won't care! I added the vanilla pudding mix and ended up with a dessert that had all the wonderful flavor of a New York cheesecake, but with an intensely creamy texture. And so easy . . . a keeper here!

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    • on November 29, 2009

      This is my mother's go-to, no-bake cheesecake recipe, although in our family it's called Cream Cheese Tart. If you find it doesn't firm up enough, you could try warming up the lemon juice, then dissolving a sachet of gelatin in it. Stir the lemon juice/gelatin mix through in Step 3, pur into crust and chill as usual. This works a charm to add a little more firmness to the filling.

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    • on August 31, 2003

      I tried freezing it and it turned out perfectly. So very rich and delicious!

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    Nutritional Facts for World's Richest and Most Delicious CheeseCake

    Serving Size: 1 (133 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 463.0
     
    Calories from Fat 208
    44%
    Total Fat 23.1 g
    35%
    Saturated Fat 11.4 g
    57%
    Cholesterol 53.9 mg
    17%
    Sodium 339.6 mg
    14%
    Total Carbohydrate 57.2 g
    19%
    Dietary Fiber 0.4 g
    1%
    Sugars 48.0 g
    192%
    Protein 8.7 g
    17%

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