CCHRANE Recipe Reviews (Pg. 1) - (1281116)

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Chantal's New York Cheesecake

Reviewed: Aug. 14, 2003
I loved this recipe. I used a water bath to prevent cracks and a different crust recipe using walnuts, pecans, cinnamon and nutmeg. Left it in the oven over night and then refrigerated unwrapped for 4 hours. It is creamy and has a delicate flavor. It was not as firm as a traditional NY Style cheesecake so I may have not baked it long enough (1 hour at 350 degrees). It is a definite hit.
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Best Ever Blueberry Cobbler

Reviewed: Jul. 21, 2003
I have made this recipe 3 times and it tastes great. The first time I doubled the topping recipe but not the fruit and it came out fine. The last two times the topping/crust has browned on the top and remained raw underneath. I think it is because I doubled the whole recipe but I also added cooking time. I am going to use less butter and add more flour next time and see if that helps. If anyone else has had the same experience, I would love suggestions on how to remedy this. It tastes wonderful and the first time I made it It was the best cobbler I had ever tasted.
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Amaretto Cheesecake II

Reviewed: Apr. 14, 2002
I decided to try this recipe since it sounded delicious. I baked it in a 450 degree oven as the recipe required and the top had a tough skin looking overcooked and brown. The kitchen smelled like I had burned something. I still had 22 minutes to go and decided to reduce the temperature to 350 and cover the cheesecake with foil. I do not think that I cooked it long enough but felt that the 450 temperature had to be a mistake. The cheescake was tasty and the macaroon crust/top was delicious. It was, however, not cooked enough in the middle but no one seemed to notice or care. It did not crack or split. I am curious about the cooking temperature and ways to prevent the over-browning of the top. 450 degrees seems a little too hot. Any suggestions?
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33 users found this review helpful

Chocolate Cappuccino Cheesecake

Reviewed: Mar. 24, 2002
This was an outstanding cheesecake and easy to prepare. The end result was rich and creamy. I used chocolate graham crackers in the crust and added more coffee the second time around. I took it to a dinner and I am still hearing raves about it weeks later. I will definitely make this one again. It is a very rich and elegant dessert.
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2 users found this review helpful

Autumn Cheesecake

Reviewed: Mar. 24, 2002
I loved this one. It was easy to make and my husband, who hates cheescake, had several slices. I will make this one again.
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Carrot Cheesecake with Crumb Crust

Reviewed: Mar. 24, 2002
I made this recipe for a meeting and was a little disappointed. Even using the water bath it cracked and a skin formed. I ultimately removed the unsightly skin and topped it with whipped cream and chopped pecans. My guests loved it and asked for the recipe, but I was not impressed with the flavor. It tasted more like a pumpkin cheesecake than carrot cake (and not a very good pumpkin cheesecake). I was really looking forward to a flavor more like an actual carrot cake. The crust was very good and the cheesecake was easy to make. I sent the leftovers home with one of my guests. I don't think that I will make this one again.
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