Master Recipe for Rich and Creamy Cheesecake Recipe Reviews - Allrecipes.com (Pg. 9)
Reviewed: Nov. 28, 2006
I made the tiramisu cheesecake. It was pretty good. The texture was definitely light and fluffy. And it actually tasted better the next day. Not an earth shattering recipe, though it won an award on USA Weekend...
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Cooking Level: Beginning

Home Town: Teaneck, New Jersey, USA

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Reviewed: Nov. 25, 2006
The Master Cheesecake recipe was very light and flavorful with a wonderful soft and featherweight texture. I followed the recipe's directions exactly, struggling somewhat with configuring the foil around the springform pan, but finally got it right! Also, I used the Famous Chocolate Wafers to coat the sides and bottom of the pan...a very, very thin coating that really didn't leave a crust at all once the cheesecake came out of the oven. Couple of suggestions: the Master Cheesecake recipe says forty minutes in the oven (in the bain marie). My batch could have gone another 8-10 minutes (and my oven was calibrated at 325 degrees). Then, as the recipe stated, I turned off the heat and left the oven door ajar for thirty minutes. Also, I don't understand just using 3 tablespoons of crumbs to line the sides of the pan...not enough. Should I have not lined the bottom of the pan? I guess I am use to the traditional thick graham cracker crust. Anyway, bottom-line here: excellent taste and texture and so light that you "almost" feel guiltless eating it!
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59 users found this review helpful

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Cooking Level: Intermediate

Living In: Mount Airy, Maryland, USA

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Displaying results 81-82 (of 82) reviews

 
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