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Recipe Reviews 5 reviews
Chantal's New York Cheesecake
This is the bomb! This is the most fantastic cheesecake! I've made many, but I struggled to find the perfect texture. This is it. I'll never go back to the sub-par recipes. I took the advice to reduce the flour to 2 tbs because I prefer an ultra creamy texture. I avoided over beating, used a water bath, and allowed it to cool in the oven. And guess what? No cracking! For the first time ever! It's also delicious, way better than any cheesecake I've ever eaten. I like this with a gingersnap crust. My only issue was the very outer edge browned slightly. It didn't overset or become tough, just slightly golden in a couple of spots. Next time I will take the advice to lower the heat considerably and cook longer. I chalk this up to user error or a wonky oven. It's certainly not the recipe's fault. I absolutely love this!

2 users found this review helpful
Reviewed On: Oct. 17, 2011
Fluffy White Frosting
This worked like a charm! Perfect frosting for those of us who don't like confectioners sugar. I like to actually taste the cake, not just an overpowering frosting. This was exactly like marshmallows. It complimented the white cake I made perfectly. I love this, and it's my new go-to white frosting.

2 users found this review helpful
Reviewed On: Jun. 22, 2011
Heavenly White Cake
Absolutely amazing! This was by far the lightest, fluffiest cake I've ever had. The flavor was perfect, much better than any boxed white cake. I took other reviewers' advice and upped the milk to 1 1/2 cup, and I swapped the almond extract for additional vanilla. Instead of beating in the meringue, I folded it in with a spatula to be sure it retained it's lightness. Other than that, I followed the recipe, right down to the multiple siftings. This is now my go-to recipe for white cake.

2 users found this review helpful
Reviewed On: Apr. 27, 2011

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