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Method:
Mix together the cheese, butter or
margarine, sugar and soured cream until well blended. Stir in the
remaining ingredients. Spoon into a savarin mould, cover and chill
overnight. Dip the mould in a pan of hot water for a few seconds, run
a knife around the rim of the mould and invert the cheesecake on to a
plate. Chill before serving.
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