Contact MeDeborah from South Africa wrote: How gentle and encouraging your "Tips" I had a tear in my eye, Bless you! I immediately went out brought the spring pan +apron, I am Armed & Dangerous where Cheesecake is concerned. Thanks to you!!!! God Bless, D Deborah: I'm glad you found my site and have decided to try making cheesecakes. I hope to hear from you again on my Contact Me page to find out how your attempt at making a cheesecake turns out. Candee from West Virginia wrote: The Chocolate Pretzel Cheesecake Recipe you you prepared and brought to work today was fantastic. I loved the salty/sweet combination. Yum! Candee I'm glad everyone like it. It was quick and easy to make and it's a little different from what you would normally consider a no bake cheesecake. Gary from Florida wrote: Debbie, I was wondering why do some recipes call for flour and others nearly the same do not ? What does the flour do for a cheesecake? Gary: From what I understand, the flour adds a little more body and a slightly different texture to certain recipes for a little bit of a variation. Just a note...I was looking over my list of subscribers to my newsletter and I don't see you listed. I'd love to have you sign up for future newsletters for new recipes, tips, etc. Susan from Pennsylvania wrote: Hi, I recently bought 4" pans. Any suggestions on how to figure out how many 4" pans I could make using a 9" recipe? Susan, Thanks you for submitting to my contact me page. I guess it would depend on how deep the pans are. I would think it would probably be two or possibly three if the pan is shallow. Good luck with the cheesecakes! Kyle from Utah wrote: First of all I have not tried any of the recipes yet but they all look very good. I am going to culinary school and like some of the ideas. Second, is that your daughter in the video on how to make the crust. She is very cute and seems fun. Kyle: Thanks for your submission om my contact me page and for the compliments. The video is one I found on youtube. I hope you keep checking back for more ideas and recipes. Gary from Florida wrote: Debbie, we just bit into the Brownie Cheesecake you have supplied the recipe for and it is great tasting. I would recommend it to anyone to make. It is easy and fast to put together and darn near impossible to mess up. I didn't have a brownie mix for the bottom, and I had to find one on the net and modified it to fit this application. I am sending it to you here and on your recipe page. Along with one other change I made. This is for the Brownie Bottom for a 9" spring form pan. Preheat oven to 350* F. Spray pan with non stick spray. Ingredients: 3/4 cup All purpose flour 1 cup sugar 1/2 tsp salt 1/3 cup cocoa 1/3 cup butter 2 eggs. Procedures: Melt butter and cocoa in Microwave 30 seconds at a time until butter is melted mix well. Combine all ingredients in a bowl,Mix well. Pour mixture into spring form pan and bake for 15 minutes and remove from oven. Pour cheesecake mixture over top of brownie and replace in oven that has been preheated to 375 * F as recommended by your recipe and bake for 35 minutes. I also didn't have milk chocolate chips so I used Hershey's milk chocolate candy bar about 6 oz. When finished this cake had tiny bits of chocolate bits throughout. It was really different with those little bits of chocolate in this and it is a nice touch for the cake. Anyway this wound up to be really a great cheese cake with a minimum amount of effort. Gary: Thank you for submitting this on my contact me page. Your changes make it sound delicious. I will also post it on the other page as well.
|
