CretaSah Profile - (10409111)

cook's profile


Home Town:
Living In: Orlando, Florida, USA
Member Since: May 2008
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Asian, Mexican, Indian, Italian, Vegetarian, Dessert
Hobbies: Hiking/Camping, Biking, Walking, Fishing, Photography, Music, Painting/Drawing
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Chocolate Cookie Cheesecake
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Recipe Reviews 2 reviews
White Chocolate Cheesecake with White Chocolate Brandy Sauce
I added a crust using 2 cups crushed honey graham crackers and probably half a stick of butter. I used 6oz of white chocolate vs 4oz in the batter & instead of buying squares of chocolate I bought 2 bags of nestle white chocolate chips. I have had bad luck with old bakers chocolate or maybe it was just a bad brand but I like nestles chips because they are already pretty small, however I still chopped them up for the sauce to assist in melting process. I used the 2oz of brandy and sauce is very thin when warm and the brandy tastes stronger but if you refrigerate it overnight it thickens up and the brandy flavor is more subtle. I poured the sauce into an empty water bottle for storing and refrigerating. I forgot to make the crust before the batter somehow and didn't make the crust until about the time to add batter to the pan, then realized oops forgot the crust! so it sat in the bowl for a bit while I was looking at the measurements for the crust from another recipe. Then accidentally looked at the WRONG recipe and poured the batter in without the vanilla and heavy cream and stuck it in the oven and sat down at the computer and realized I had looked at the wrong recipe, had to run back and pour it OUT of the pan and back into the bowl and mix in the last 2 ingredients and pour it back into the pan again! I thought I would have ruined it at this point but it STILL turned out delicious. I put the pan of water on the lower rack under the cheesecake. And I cooked an extra

2 users found this review helpful
Reviewed On: May 30, 2008
Chocolate Cookie Cheesecake
This was the best cheesecake I have made myself. I only made a few minor changes and everyone thought that it turned out great. I used the cinnamon and did not think it was too strong as some others have. I doubled the amount of butter in the crust. I added handful of extra cookie crumbs for the crust to get a good thick solid crust. When cooking I put a casserole dish full of water on the bottom rack to help avoid any possible browning, not sure if it was really necessary or not but I have had cheesecakes come out brown on top before so I always do this now. If you are not a big chocolate fan I would suggest drizzling the chocolate on instead of using a solid layer but I was extremely happy with this recipe.

5 users found this review helpful
Reviewed On: May 8, 2008

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