Graden Profile - (18762608)

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Recipe Reviews 99 reviews
Perfect Cheesecake Everytime
It was so difficult to turn the oven off at only 30 minutes! It was even harder to not peek! I had to trust the other reviewers on this and turn the oven off and not peek, and I was at war with my curious nature. Trusting in something not yet seen or experienced = FAITH : ) When I put the cheesecake in the oven, on a lower shelf I placed a 9x13 pan of water filled with hot water. The air was dry here today and I didn't want to risk it cracking. It turned out absolutely beautiful. Not a crack one, a beautiful vanilla color, rather than the darker brown color I get from other recipes. It looks very professional. I haven't tasted it yet, I am reviewing on faith that it is delicious, but giving it 5 stars on ease and appearance. It it doesn't taste like a five star cheesecake, I'll update this review. Thanks for sharing your recipe.

0 users found this review helpful
Reviewed On: Nov. 24, 2012
Hot Fudge Sauce I
I added about 2 rounded tablespoons of cocoa powder and boiled mine for around 6 minutes, stirring contantly. I didn't bother with the double boiler, I think that the reason some people had trouble with it being too thin and gritty was because it needed to boil for a few minutes. Mine was perfectly smooth thick sauce. I poured into a quart jar, and it was almost full. Thanks for sharing your recipe : )

3 users found this review helpful
Reviewed On: Nov. 11, 2012
Mine were flat so I couldn't cut them in half for my tiramisu. It didn't matter, they were still light and sweet, and worked perfectly for my tiramisu. I'm pretty sure I did something wrong to cause them to be so flat, over stirred maybe? I loved saving money making these at home, well worth the extra trouble. Thanks for the recipe!

0 users found this review helpful
Reviewed On: Jul. 28, 2012
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