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What a wonderful idea! Yr picture is stunning. You might even consider making different kinds or

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Posted to Thread #29719 at 10:14 am on Jun 30, 2017

flavors of cheesecake for the various tiers so one could be vanilla w/ a warm cherry sauce; one a Triple-Layer Cheesecake with chocolate, praline & vanilla layers and a chocolate glaze; one a liqueur-based with Irish Cream or Amaretto or Kahlua; another Bobby Flay's Caramel Apple Cheesecake which won a Throw Down competition against a chef from Junior's in NYC==> http://www.foodnetwork.com/recipes/bobby-flay/caramel-apple-cheesecake-recipe-1953859

The possibilities are endless! At the link below is the biggest vanilla cheesecake I've ever made--it weighed in at 6.5 pounds (had 3 pounds of cream cheese in it). The recipe for the warm cherry sauce was from Rachel Ray and can be found right after the Fullproof Vanilla recipe I listed below at the link.

Link: http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=227484


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