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In light of some very exciting travel plans next week which I hope will bring lots of fun things to write about, today’s recipe is called Hollywood Cheesecake. It’s actually a very old recipe, but I’d never tried it; and with its simple proportions, it was the perfect recipe for experimentation. Rather than make [...]
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This cheesecake is adapted from a vintage back-of-the Argo cornstarch recipe. It’s been updated over the years and there’s a new version on Argo’s web site, but this seems to be the recipe people love because I kept seeing requests for it on lost recipe forums. It had been in my files forever and I’d been [...]
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Today wasn’t the greatest, but one good thing came out of it – a terrific cheesecake! I started this recipe shortly before the air conditioner broke and resumed once it was fixed. It was an attempt to use up a bunch of cream cheese which I bought by accident last week, but his …
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Adapted from Southern Living, this recipe is impressive because it has three distinct layers of cheesecake. The original version was garnished with chocolate leaves, but I never make those. Chocolate-Glazed Triple Layer Cheesecake 8 1/2 oz chocolate wafer cookies, crushed 3/4 cup granulated sugar, divided 1/4 cup plus 1 Tbsp. butter, melted 2 (8 oz) [...]
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Last night’s cheesecake was a success. I was worried I’d overcooked it, and while I think it could have come out of the oven a bit sooner, it still had a good texture – that is, if you like thick and dense cheesecakes. I’ve typed up how I made it and shaved a couple of [...]
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This recipe is based on a cheesecake from Marlene Koch who writes cookbooks with recipes using Splenda. Please click here for the original recipe. Because I made quite a few changes, I’ve re-typed it below. I don’t like a very sweet crust, so I omitted the Splenda from the crust and skipped the step where [...]
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The cheesecake was a success and 100% free of cracks. Todd liked it and Emma seemed to, but after trying it, I knew why it had been so long since I’d made it. This cheesecake is ultra creamy. It stands up perfectly, but the texture is very smooth and creamy with less “give” then other [...]
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