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Chocolate Cappuccino Cheesecake

Reviewed: Apr. 5, 2011
I followed this recipe exactly and the result was a delicious cheesecake, if you like the mousse-like type of cheesecake, you would think this was the no-bake type of cheesecake:). I wouldn't add the cinnamon on the chocolate crust, I'm not sure if it didn't work our because i used Oreo as my crust. Another problem was the part where i melt the chocolate with the whipped cream, i do not know why it became a paste, i have melted chocolates a lot of times but this was the first time it became a paste, at first i thought water was accidentally mixed in while i was melting it so i redo everything but still ended the same result. So there were lumps of chocolates in my batter, if this occurred to you as well, its okay:). I don't mind the chunks of chocolates, i actually strained mine and in the end added the chocolate chunks:), it turned out to be wonderful:), and added a new flavor and texture to my cheesecake:):):)
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Strawberry Torte

Reviewed: Oct. 27, 2010
I just made this a couple of weeks ago and it was immediately gone within a matter of days, what i love about this recipe is that it doesn't leave you this sickly feeling of eating too much?because it is light but you still get the cheesy taste, unfortunately for me, i didn't have strawberries at the moment so i improvised blueberries instead,it turned out to be a new kind of blueberry cheesecake in my opinion GREAT nonetheless!:) you get to really let creativity shine in this recipe!:)
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3 users found this review helpful

Glorious Sponge Cake

Reviewed: Sep. 19, 2010
i just finished putting pureed strawberries and whipped cream in this cake! and wow!it's really good:), there is this famous bakery that makes amazing strawberry shortcake and i think i might have guessed what her secret sponge cake is!:):) thank you so much!!
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Special Buttercream Frosting

Reviewed: Sep. 18, 2010
I was so excited to try this out when i saw the rave reviews but this recipe just didn't work out for me, i don't know if this had something to do with the weather here since it is really hot here,but the texture wasn't nice!it just tasted like powdered sugar, i even put more than the required amount of vanilla but still tasted like powdered sugar!i guess i will just stick with the swiss or italian buttercream
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Crispy and Creamy Doughnuts

Reviewed: Jun. 11, 2010
Not bad for my first attempt, however, i did change a few things because the packet of active dry yeast is quite expensive here, so i used instant dry yeast instead. I made some research and decreased the yeast amount needed by 25%, so i only used 6g of instant dry yeast assuming an envelope of active yeast contains 8g. then i just added in in the flour mixture because it doesn't require proofing, but i also added the water required for proofing the yeast, so my liquid ratio is still the same. I only let in rise one time. then i fried them,my first few donuts were burned do i reduced the temperature, after i few tries i decided to use the method of turning off and on the stove and i got a light golden brown color. I also stick with the sugar cinnamon coating because i sisn't like the glaze, maybe its because we only have vanilla essence in here:) overall i could try it again next time:)
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Angel Food Cake III

Reviewed: May 19, 2010
It was a very good cake, a little bit sweet but still good. I made sure i didn't add a lot of sugar in the whipped cream and strawberries since the cake was already sweet:). The only reason why i only gave 4 stars is because after cooling the cake and taking it our of the tube pan, i found that the top wasn't flat. It looks like some parts of the top was missing but it still came out pretty well:). nothing a whipped cream on top can't handle
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Ladyfingers

Reviewed: Apr. 20, 2010
This was a great recipe, because it turned out light and fluffy. This isn't the hard crispy type of lady fingers but more of the sponge-like type making it very useful for tiramisu. It did not taste eggy at all which is a very good thing, considering there's no flavoring added whatsoever:)
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Chantal's New York Cheesecake

Reviewed: Mar. 23, 2010
This is a great cheesecake recipe:), the taste was superb however, i would suggest to either make 2 cheesecakes out of this recipe, because it resulted a very thick filling. and i would also suggest using water bath method or bain marie to cook the cheesecake:). and i mean putting the spring-form pan inside a larger pan and putting hot water in the larger pan.
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Apple Bavarian Torte

Reviewed: Dec. 11, 2009
wow!i just made one yesterday and boy was it good!:).my brother even said that i could sell it and that it was unique!and trust me, my brother is very picky,my mother also liked it and she's not a dessert eater too!up thumbs!:) i already ate two slices myself!:). The crust was good, i did change a few procedures, i did microwaved the apples like everybody else suggested but only for 1 minute, i also sliced the apples thinly since i prefer thin apples when it comes to pies and that way it won't stuff the cheese filling!i also pushed the dough to the sides because it was a lot for just the bottom of the pan and since i was only using a 8" spring form pan. I was only able to use 2 regular fuji apples, i didn't use the granny smith since the cream cheese already has a slight tangy flavor. I also drizzled the syrup produced by the apples, cinnamon and sugar on to:). this is really a great recipe and i did made a few tinsy mistakes and yet it was still perfect!so anyone can do this!:)great for impressing:)
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