Comments on: “Cheesecake Extraordinaire,” Mary Crownover http://www.errantdreams.com/reviews/2006/12/01/cheesecake-extraordinaire-mary-crownover/ 800+ book reviews, kitchenware reviews, and more. We may be insane, but we're on your side! Fri, 19 Mar 2010 18:09:12 -0400 http://wordpress.org/?v=2.8.4 hourly 1 By: Jessica http://www.errantdreams.com/reviews/2006/12/01/cheesecake-extraordinaire-mary-crownover/comment-page-1/#comment-81047 Jessica Fri, 19 Feb 2010 04:11:53 +0000 http://www.errantdreams.com/reviews/?p=497#comment-81047 Judy, I've had the exact same experiences as you. I've tried several of these recipes in three different ovens, and checked the temperature with an oven thermometer in two of those ovens. My new oven is spot-on, but the cheesecakes take AT LEAST twice as long to bake as the recipe states. I make sure my ingredients start at room temperature. I've tried everything I can think of - even took my springform pan to a local gourmet kitchen store (the owner & his staff really know their stuff) to make sure I was measuring it correctly and they confirmed that it is indeed a standard 9" pan. When they are finally done, they taste great for the most part though! Just beware of the recipes that use liqueur - my husband likes the tang that comes at the end of a bite, but I sometimes find it lends a detracting aftertaste that isn't worth whatever it adds to the main flavor. Judy, I’ve had the exact same experiences as you. I’ve tried several of these recipes in three different ovens, and checked the temperature with an oven thermometer in two of those ovens. My new oven is spot-on, but the cheesecakes take AT LEAST twice as long to bake as the recipe states. I make sure my ingredients start at room temperature. I’ve tried everything I can think of – even took my springform pan to a local gourmet kitchen store (the owner & his staff really know their stuff) to make sure I was measuring it correctly and they confirmed that it is indeed a standard 9″ pan. When they are finally done, they taste great for the most part though! Just beware of the recipes that use liqueur – my husband likes the tang that comes at the end of a bite, but I sometimes find it lends a detracting aftertaste that isn’t worth whatever it adds to the main flavor.

]]> By: David http://www.errantdreams.com/reviews/2006/12/01/cheesecake-extraordinaire-mary-crownover/comment-page-1/#comment-58681 David Fri, 10 Jul 2009 16:59:05 +0000 http://www.errantdreams.com/reviews/?p=497#comment-58681 Hello, The cover photo for Cheesecake Extraordinaire is stunning. Does anyone know if the chocolate rose leaves and stems were made by Ms. Crownover or purchased? If purchased, where could I find them? I know that I can make chocolate rose leaves, but the stems (with thorns) in the photo look great. Thanks, David Hello,

The cover photo for Cheesecake Extraordinaire is stunning. Does anyone know if the chocolate rose leaves and stems were made by Ms. Crownover or purchased? If purchased, where could I find them? I know that I can make chocolate rose leaves, but the stems (with thorns) in the photo look great.

Thanks,
David

]]> By: heather http://www.errantdreams.com/reviews/2006/12/01/cheesecake-extraordinaire-mary-crownover/comment-page-1/#comment-52770 heather Sun, 12 Apr 2009 18:28:42 +0000 http://www.errantdreams.com/reviews/?p=497#comment-52770 Have you checked to make sure your oven temp isn't off? We've used the recipes in this book and had them come out beautifully, not undercooked at all. Have you checked to make sure your oven temp isn’t off? We’ve used the recipes in this book and had them come out beautifully, not undercooked at all.

]]> By: judy http://www.errantdreams.com/reviews/2006/12/01/cheesecake-extraordinaire-mary-crownover/comment-page-1/#comment-52765 judy Sun, 12 Apr 2009 17:20:34 +0000 http://www.errantdreams.com/reviews/?p=497#comment-52765 i have baked a few recipes from mary crownover's cheesecake books and have yet had one bake properly. starting out a cheesecake at 350 degrees for 15 minutes and then dropping the temperature to 200degrees for two hours and then letting the cake sit in the oven for 2 hours longer creates nothing more than a raw cheesecake. i use an oven thermometer to make sure the temperature is correct in the oven and to no avail i have created nothing other than raw mushy cheesecakes. i have followed other cheesecake recipes and the normal baking temperatures are between 325 degrees and 350 degrees. i have never had a failed cheesecake recipe until i tried mary crownover's instructions. i have baked a few recipes from mary crownover’s cheesecake books and have yet had one bake properly.
starting out a cheesecake at 350 degrees for 15 minutes and then dropping the temperature to 200degrees for two
hours and then letting the cake sit in the oven for 2 hours longer creates nothing more than a raw cheesecake. i use an oven thermometer to make sure the temperature is correct in the oven and to no avail i have created nothing other than raw mushy
cheesecakes. i have followed other cheesecake recipes and the normal baking temperatures are between 325 degrees and 350 degrees. i have never had a failed cheesecake recipe until i tried mary crownover’s instructions.

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