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"This cheesecake turned out beautifully! I didn't have a deep enough pan to do a true water bath (the water only came up about 3/4" on the side, so I baked it until the internal temp was 160 degrees. It was gorgeous! No cracks or unsightly browning. We easily got 20 slices from this cheesecake. My husband said it was better than the peanut bu..."
May 10, 2011 on Food.com