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“If you're looking for a recipe that'll result in a light and fluffy cheesecake don't use this one. This is a standing-up-fork-holding, rib-sticking, thick, rich, teeny-tiny slice only cheesecake. Best served very cold with a huge glass of milk to wash it down.”
READY IN:
3hrs 25mins
SERVES:
10
YIELD:
1 cake
UNITS:
US

Ingredients Nutrition

Directions

  1. Soften cream cheese.
  2. Combine cream cheese, vanilla, flour, sour cream and sugar then blend until smooth.
  3. Add cloves and 1 egg, blend on low until just mixed.
  4. Add rest of eggs, one at a time, until just blended.
  5. **Very important to not overbeat the mixture.
  6. Pour into prepared crust.
  7. Bake at 350 degrees for 55-65 minutes until top is lightly browned and center is firm.
  8. Chill 2 - 4 hours, serve.

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