Comments on: Who Says Less is More? Lusciously Extravagant Caramel Cheesecake with Marshmallow and Spanish Peanuts http://barbaraadamsblog.com/2009/11/12/who-says-less-is-more-lusciously-extravagant-caramel-cheesecake-with-marshmallow-and-spanish-peanuts/ Beyond Wonderful Mon, 19 Jul 2010 16:07:39 +0000 hourly 1 http://wordpress.org/?v=3.0 By: Cathy Christiansen http://barbaraadamsblog.com/2009/11/12/who-says-less-is-more-lusciously-extravagant-caramel-cheesecake-with-marshmallow-and-spanish-peanuts/comment-page-1/#comment-4583 Cathy Christiansen Thu, 25 Feb 2010 16:13:09 +0000 http://barbaraadamsblog.com/?p=1137#comment-4583 Hi Rachel! Sorry the cheesecake did not work for you! I've made it several times without a hitch. The crust is a little different than most, I tried to cut the butter as much as possible as the rest of the cheesecake is quite rich. Feel free to add more butter if it works better for you, but 3 tablespoons is usually adequate to get the crumbs to come together. As for baking times and temps, 350 will get the job done, but if 250 works better for you and you have the time and patience to bake for 2 hours, go for it! You could also place a pan of water on another rack of the oven to keep moisture in the oven as it bakes, I've found that water baths often leak into the cheesecake, no matter how well you wrap the pan in foil. Take care! Cathy. Hi Rachel!
Sorry the cheesecake did not work for you! I’ve made it several times without a hitch. The crust is a little different than most, I tried to cut the butter as much as possible as the rest of the cheesecake is quite rich. Feel free to add more butter if it works better for you, but 3 tablespoons is usually adequate to get the crumbs to come together. As for baking times and temps, 350 will get the job done, but if 250 works better for you and you have the time and patience to bake for 2 hours, go for it! You could also place a pan of water on another rack of the oven to keep moisture in the oven as it bakes, I’ve found that water baths often leak into the cheesecake, no matter how well you wrap the pan in foil. Take care! Cathy.

]]> By: Barbara Adams http://barbaraadamsblog.com/2009/11/12/who-says-less-is-more-lusciously-extravagant-caramel-cheesecake-with-marshmallow-and-spanish-peanuts/comment-page-1/#comment-4554 Barbara Adams Wed, 24 Feb 2010 02:21:40 +0000 http://barbaraadamsblog.com/?p=1137#comment-4554 Hi Rachel! I've sent your comments to Chef Catherine Christiansen, who created the recipe. She's the best person to address the issues you've raised, I've asked her to respond here but if she emails, I'll pass the message to you. That said, I've made the dessert three or four times and not had any issues. The only comment I get from some guests is that the cheesecake itself is not sweet like others. That's because of the marshmallow and caramel. Hi Rachel!

I’ve sent your comments to Chef Catherine Christiansen, who created the recipe. She’s the best person to address the issues you’ve raised,

I’ve asked her to respond here but if she emails, I’ll pass the message to you.

That said, I’ve made the dessert three or four times and not had any issues. The only comment I get from some guests is that the cheesecake itself is not sweet like others. That’s because of the marshmallow and caramel.

]]> By: Rachel http://barbaraadamsblog.com/2009/11/12/who-says-less-is-more-lusciously-extravagant-caramel-cheesecake-with-marshmallow-and-spanish-peanuts/comment-page-1/#comment-4552 Rachel Wed, 24 Feb 2010 00:31:06 +0000 http://barbaraadamsblog.com/?p=1137#comment-4552 I tried it, didn't work out well. I did it exactly per reciepe. I have done a lot of cheese cakes in the past. The grahm cracker crust needs about 3 times the butter. Then bake it for 10 minutes. DO NOT cook the cheese cake at 350! Cook it at 250 in a water bath for about 2 hours, or until set, then cool outside fridge, then cool inside fridge so that it doesn't break. The smaller the container you cook in, the lower the oven tempature. I tried it, didn’t work out well. I did it exactly per reciepe. I have done a lot of cheese cakes in the past.
The grahm cracker crust needs about 3 times the butter. Then bake it for 10 minutes.
DO NOT cook the cheese cake at 350! Cook it at 250 in a water bath for about 2 hours, or until set, then cool outside fridge, then cool inside fridge so that it doesn’t break.
The smaller the container you cook in, the lower the oven tempature.

]]> By: Rachel http://barbaraadamsblog.com/2009/11/12/who-says-less-is-more-lusciously-extravagant-caramel-cheesecake-with-marshmallow-and-spanish-peanuts/comment-page-1/#comment-4525 Rachel Tue, 23 Feb 2010 00:22:35 +0000 http://barbaraadamsblog.com/?p=1137#comment-4525 thank you so much for this reciepe! I am going to try it tomorrow :). thank you so much for this reciepe! I am going to try it tomorrow :) .

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