Um, can you say CREAMY?! This is a great basic cheesecake recipe that Jacqueline's mother passed down to her along with a method to prevent cracking. Cheesecakes take time and patience to make (and can be intimidating), but if you follow these easy directions you'll have a decadent, crack-free cheesecake. It's light in texture...
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|Serving Size: 1 Serving (380g)|
|Recipe Makes: 8|
|Calories from Fat: 607 (78%)|
|Amt Per Serving||% DV|
|Total Fat 67.5g||90 %|
|Saturated Fat 36.7g||183 %|
|Monounsaturated Fat 18.6g|
|Polyunsanturated Fat 4.6g|
|Cholesterol 182.2mg||56 %|
|Sodium 7617.7mg||263 %|
|Potassium 476.1mg||13 %|
|Total Carbohydrate 35.5g||10 %|
|Dietary Fiber 5.2g||21 %|
|Sugars, other 30.3g|
|Protein 12.7g||18 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 777
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