bakeholic Profile - (15985707)

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Member Since: Jan. 2012
Cooking Level: Not Rated
Cooking Interests: Baking, Frying, Vegetarian, Dessert, Kids
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Recipe Reviews 7 reviews
Chantal's New York Cheesecake
This turned out so beautiful!! The third cheesecake recipe I've tried and this one I will keep as a staple. Perfect texture, very creamy, very cheesy, with just the right amount of cakey. My batter did come out lumpy because I used fresh-out-of-the-yogurt-maker homemade sour cream, but after it's baked you can't really tell. I used a smaller pan so I scaled all the ingredients to 2/3 of the original, used 1/2 cup truvia (2 diabetics in the family), and used seeds of a vanilla bean instead of the extract. Those are the only changes I made. Oh, and I also used a waterbath. I blind baked my crust first, cooled, wrapped plastic wrap tightly around the bottom, then added 2 extra layers of aluminum foil. No soggy crust. My cheesecake did have a brown skin forming on top though, not sure why, but probably because the top was burning. Next time I'll try baking with a loosely covered foil on top. Great recipe, but probably wont turn out as well if you don't know tips & tricks or have experience.

0 users found this review helpful
Reviewed On: Aug. 8, 2014
Cheesecake Supreme
I can't accurately rate this since I really didn't follow the steps as written in the instructions. I did want a really creamy texture throughout my cheesecake so I took some of the other cooks' suggestions - I baked without preheating for about 3 hours, did a water bath, cracking the oven door open and leaving it in for about an hour or so to cool. However, my cheesecake came out way to creamy. It was basically like a thick, cheese-flavored baked pastry cream. Maybe I added a little too much cream in the mixture since I estimated the amount while pouring and didn't measure. The surface of the cake was also shiny like plastic when it just came out of the oven. It was yellower than I expected. I'll read more suggestions and tips on NY cheesecakes and get back to this recipe.

0 users found this review helpful
Reviewed On: Dec. 30, 2013
Tiramisu II
Right after exams i was in the mood of baking so I tried to make meringues. But I failed and it brought me down, so I decided to make something different and tried this recipe. The ingredients were very costly, since I currently live in china and much of the ingredients were imported from Europe and America. Still did it anyway, very time consuming, but fantastic. The night I made it i tried some of the cream and it was kind of disgusting, but I followed the recipe and refridgerated my 9-inch tiramisu overnight. The next morning I sprinkled the cocoa and had it for breakfast. It was AMAZING!!!! And yes, I did double the coffee, or else the rum flavor would be too strong for me. However, the the lower layer of cream was still kind of soggy in the morning, so I had to refrigerate it at 32 degrees for another day to have it stand upright. I would cut the milk in half next time. Still a wonderful and easy recipe to follow, and it wasn't overly sweet or plain. Just the way it should be. Tastier than the ones in restaurants. Christine y are my life saver!!! :D

2 users found this review helpful
Reviewed On: Jun. 23, 2012
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Cooking Level: Expert
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Cooking Level: Professional
About me: I received my culinary degree from Paul Smith's… MORE

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