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November 30, 2009

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Kudos to you for making cheesecake in a kitchen other than your own as it can be finicky. It turned out great though. How nice of you to make it for your sister. I'm glad she enjoyed it. This recipe is definitely a keeper.

Great job despite the circumstances Rachel. I find it exceedingly difficult to bake in someone else's kitchen, especially without all my favorite kitchen equipment handy.

If I had to guess, I'd say your batter had a lot of air mixed into it, which is what caused your bubbly surface.

I haven't had any trouble finding canned pumpkin around here... it's everywhere. Must not have many bakers in the area. Good suggestion to use pureed squash as a substitute!!

Great post!
:)
ButterYum

I agree with both Hanaa & Pat, i can't cook or bake someone else's kitchen. It is just not the same. Your cheesecake turned out beautiful!

Thank you Faithy, Hanaa & ButterYum! I think your idea about the air bubbles is onto something - what's odd is there were absolutely no bubbles inside. Another idea is that there was a convection setting on the oven, which I thought wasn't on, but I remember reading that could harm something delicate like a cheesecake or butter layer cake.

that is a gorgeous dessert plate! not that your cheesecake didn't look wonderful, but WOW!

i also agree about cooking in other people's kitchens. when i go to my parent's this christmas i'm packing ALL my baking equipment! luckily mom has a kitchenaid :)

It looks great! I like how your caramel turned out. Mine was too light.

Glad that it was this cheesecake you made for your sister, since it is such a fab one.

I agree about the base being a bit wet and scant. Next time I will definitely increase the biscuit and decrease the butter.

Your caramel is uber impressive - I can't say I have what it takes to make caramel like that (even with a thermometer).

Vicki- My father in law has beautiful taste- I love those faux bois plates too.

Nicola- Thank you...all I can say is that I have had a lot of practice screwing up caramel! I don't think a thermometer is necessary for good caramel- just trial and error and enough light in your work area - or a light-colored pot and/or spoon to guage the color. But a thermometer sure helps.

Wow! Truly amazing! The images say it all! It really looks great and yummy!

In the United Kingdom, Australia and New Zealand, cheesecake is typically made with a base of crushed biscuits and butter and topped with a fruit compote. The most common filling is a mixture of cream cheese, sugar and cream and it is not baked - gelatine may also be used to keep the filling firm.

I bought an Amstron replacement battery for my Dell Inspiron 5150 and it takes three days to charge. Is this typical of new laptop batteries? Do off-brand batteries not work well with Dells? What should I do?

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