Preheat oven to 350*. Place ingredients in order given in a large mixing bowl. Beat with electric mixer: Start on low speed, move to medium and finish with about 10 minutes on high speed. Batter should be smooth and liquid. Grease and flour a round baking pan (spring form pan) 8-10 inches in diameter. Pour batter into pan and bake 1 hour. Leave cheesecake in oven with door closed for an additional hour after heat is turned off. Then cool on rack and refrigerate for storage.
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|Serving Size: 1 Serving (195g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 320 (78%)|
|Amt Per Serving||% DV|
|Total Fat 35.6g||47 %|
|Saturated Fat 20.8g||104 %|
|Monounsaturated Fat 9.6g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 185.9mg||57 %|
|Sodium 8684.5mg||299 %|
|Potassium 211.9mg||6 %|
|Total Carbohydrate 10.5g||3 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 10.5g|
|Protein 11.7g||17 %|
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Calories per serving: 408
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