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#Post#: 365560--------------------------------------------------
Re: Baked cheesecake
By: animaniactoo Date: December 21, 2025, 3:43 pm
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My dad's cheesecake recipe - does not need to be made with the
apricot filling:
HTML https://sites.google.com/view/heymouxcookbook/pauls-cheesecake
For Vanilla - add 1 Tbsp Vanilla extract OR add a step by
scraping a Vanilla bean into the heavy cream and simmering for
20 minutes before chilling again.
For Lemon, add 1 1/5 tbsp lemon zest to the cream cheese batter,
OR use a thick lemon curd as the filling.
#Post#: 365998--------------------------------------------------
Re: Baked cheesecake
By: ShirtOfBlue Date: December 24, 2025, 10:44 am
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Thanks for all the replies. I found a very similar recipe to
Farmgirl’s which I wouldn’t have tried had you not posted about
the sour cream topping. This one has metric measurements instead
of cups so I felt a bit more confident. The cheesecake itself
came out really even and smooth and it’s currently in the fridge
with the topping on overnight. Let’s hope it tastes as good as
it looks as its dessert tomorrow!
#Post#: 366014--------------------------------------------------
Re: Baked cheesecake
By: acl-ny Date: December 24, 2025, 12:33 pm
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I meant to look up mom's recipe for you, but it looks like you
have everything under control. And I'm sure it will be
delicious!
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