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Recipe Reviews 10 reviews
Chantal's New York Cheesecake
I've made this cheesecake many times and it always gets rave reviews. However, I don't care for the crust so I use my own Oreo crust recipe - 2.5 cups ground Oreo cookies (centers removed), 5 tbsp melted butter, 1/3 c sugar, 1/8 tsp salt. I usually follow the directions and leave the cheesecake in the oven for 5 hours after baking but this last time I didn't because I was pressed for time. After it was done baking I cracked the oven door open and used a wooden spoon to keep it from closing. I let it sit for about 20 minutes then pulled it out and let it cool on the counter for about an hour before putting it in the fridge to chill. No cracks. I believe it's because I baked it in a water bath. I wrapped my 9" springform cheesecake batter filled pan with 2 layers of aluminum foil and set it inside a 12" round pan. I poured about 1" of boiling water into the larger pan. Then put it in the oven to bake. The steam from the water helps keeps the cheesecake moist and prevents cracks. In fact, once I didn't use a water bath and the cheesecake cracked even after letting it cool in the oven for 5 hours.

0 users found this review helpful
Reviewed On: Jan. 18, 2015
Old Fashioned Coconut Cream Pie
Amazing. Not too sweet nor too rich. Just perfect. Used homemade whipped topping (8 oz carton heavy whipping cream, 1 tsp vanilla extract, and 2 TBSP powdered sugar) but followed the rest of the recipe to a T. Next time will try frozen or fresh coconut in the filling.

2 users found this review helpful
Reviewed On: Jan. 21, 2014
Roasted Swiss Chard with Feta

0 users found this review helpful
Reviewed On: Sep. 26, 2013

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