I always use this when I make cheesecake. The balsamic vinegar is a rather interesting touch. You really need to watch it after you put a cover on it. Too many times have I checked on it, and then had it boil over a minute later. It really seems to ruin the consistency of the sauce - makes it thinner, I think. One thing I've started doing is leaving it in the blender with the cover off after pureeing it. I've found that it makes the sauce a little thicker. Anyway, I love this recipe!
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I always use this when I make cheesecake. The balsamic vinegar is a rather interesting touch....