From The Hamilton Beach Test Kitchen
Added by Pat
Crust:
Filling:
Crust:
Filling:
Serves: 16
Success Tip: For a creamy smooth-textured cheesecake, bake it in a water bath. Tear off a sheet of aluminum foil that extends about 6 inches larger than the springform pan. Place springform pan in center of foil and form foil up around the sides. This prevents water from leaking into the pan. Place the springform pan in a larger pan and fill larger pan with about 1 1/2 inches of hot tap water. Bake as directed.
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