New York cheesecake from The America's Test Kitchen Family Cookbook, Revised Edition: A Best Recipe Classic by Corby Kummer and America's Test Kitchen Editors

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Notes about this recipe

  • Analyze on June 06, 2017

    This makes such an amazing cheesecake! Obviously that's a matter of taste, but I love the tang from the cream cheese and how incredibly creamy this cheesecake is, but yet not TOO creamy; it's got a suede-like texture. I've tried other crusts (they have a newer version called Easiest-Ever Cheesecake from Cook's Country that uses flour to maintain a crisp crust), but the all graham-cracker version is my favorite. It's key not to bake this past 150, or it won't be quite as creamy. The first time I served it, a guest said that it was the best cheesecake he'd ever had. Highly recommended!

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