BakingBallerina Profile - Allrecipes.com (15358059)

cook's profile

BakingBallerina


BakingBallerina
 
Home Town: Mission Hill, South Dakota, USA
Living In: Vermillion, South Dakota, USA
Member Since: Dec. 2011
Cooking Level: Expert
Cooking Interests: Baking, Slow Cooking, Mexican, Italian, Healthy, Dessert, Kids
Hobbies: Scrapbooking, Knitting, Sewing, Gardening, Reading Books, Music, Charity Work
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About this Cook
I am a college student who grew up in a huge family. I cook dinner with my friends almost every night and we eat together like a big family.
My favorite things to cook
My favorite things to cook are desserts. I will bake anything dessert because it is delicious!!! If it has chocolate on it I will eat/make it. I also am a lover of soup and those are always fun to make after a long day at school.
My favorite family cooking traditions
Every year my dad and I cook a soup buffet for our christmas eve dinner. We of course have our family favorites that we make every year and then we make new soups and homemade bread bowls. Every year more and more of our family members show up at our house for homemade soup and bread bowls.
My cooking triumphs
The first dessert that I had ever made was a cheesecake. That was quite a daunting task for a 13 year old. My mother ever since that day has let me bake the cheesecake for anything. I made it and it never sunk she always told me that her cheesecake would sink every time she made them but mine never do it must be a special talent.
Recipe Reviews 1 review
Cheesecake Supreme
I thought that the cheesecake was creamy and delicious I made 15 of them for a graduation party and they were all gone in 3 hours. I made a few changes to the recipe. I used one sleeve of graham crackers for the crust and only 1/4 c. sugar. I also added 2 tsp. of vanilla. When I made the cheesecake so that it didn't fall in the oven I didn't preheat the oven and I baked at 200 for 3hours and 10minutes. The outer edges will not brown but it is baked all the way through and looks wonderful. I then turn off the oven and prop the door open leaving the cheesecake in for an hour to cool then remove and refrigerate for 24 hours. The process is time consuming but you won't be disappointed it will be delicious and won't sink a bit.

3 users found this review helpful
Reviewed On: Dec. 17, 2011
 
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