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SissyRe's Profile

SissyRe

About SissyRe
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SissyRe rated and reviewed the recipe Layered Pumpkin Cheesecake
Layered Pumpkin Cheesecake
full spoonfull spoonfull spoonfull spoonfull spoon

"Made this one for Thanksgiving 2012. It was so easy to prepare and bake. Everyone loved it. Will be making it again. "
Posted on 2/13/2013
SissyRe rated and reviewed the recipe Hot Buttered Rum Cheesecake with Brown Sugar-Rum Sauce
Hot Buttered Rum Cheesecake with Brown Sugar-Rum Sauce
full spoonfull spoonfull spoonfull spoonfull spoon

"This is my most favorite cheesecake recipe, ever. I've made this one several times, I've also tried it with sugar substitute. (FYI: The sugar substitute cheesecake was awful, I won't do that again.) I got this recipe from a little BC cookbook I bought at the checkout, years ago. There are tips in the booklet for baking cheesecakes. I think those tips are also on this website somewhere. I follow the recipe directions and the tips and everytime my cheesecakes are perfect. I've had a few people tell me that this cheesecake tastes like eggnog, and it does, some folks are not partial to eggnog. However, I love the taste, texture, and creaminess of this cheesecake so I HIGHLY recommend it or any occasion. Hope you try it and enjoy!"
Posted on 11/19/2012
SissyRe rated and reviewed the recipe Hot Buttered Rum Cheesecake
Hot Buttered Rum Cheesecake
full spoonfull spoonfull spoonfull spoonfull spoon

"I absolutely LOVE this cheesecake and have made it at least 6 times now. It has an eggnog taste and I think that it's perfect for the holidays. If you have never made a cheesecake before, let me tell you= It takes time and patience! Dont forget about the time it takes to soften the cream cheese too. I did try making this sugarfree once using Splenda, since my hubby is diabetic, but it was TERRIBLE. I always bake my cheesecakes on the middle rack of the oven and place a 13x9 metal pan, with about 1 inch of water in it, on the bottom rack below the cheesecake and DO NOT open the oven door while baking. Be sure to follow steps 3 & 4 completely. I also line the bottom of my springform w/parchment paper so that the crust doesn't stick the the bottom of my pan. (just pop the bottom out, cover with paper and pop back in- tear away the extra paper around the outside) This recipe will be one that I hand down to my daughter."
Posted on 8/7/2010
SissyRe's Recipes
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SissyRe's Recipe Reviews
Posted 2/13/2013 4:49:05 PM REPORT ABUSE
Layered Pumpkin Cheesecake
Layered Pumpkin Cheesecake
Rating:
Made this one for Thanksgiving 2012. It was so easy to prepare and bake. Everyone loved it. Will be making it again.
This reply was: Helpful  Inspiring
 
Posted 11/19/2012 12:05:38 PM REPORT ABUSE
Hot Buttered Rum Cheesecake with Brown Sugar-Rum Sauce
Hot Buttered Rum Cheesecake with Brown Sugar-Rum Sauce
Rating:
This is my most favorite cheesecake recipe, ever. I've made this one several times, I've also tried it with sugar substitute. (FYI: The sugar substitute cheesecake was awful, I won't do that again.) I got this recipe from a little BC cookbook I bought at the checkout, years ago. There are tips in the booklet for baking cheesecakes. I think those tips are also on this website somewhere. I follow the recipe directions and the tips and everytime my cheesecakes are perfect. I've had a few people tell me that this cheesecake tastes like eggnog, and it does, some folks are not partial to eggnog. However, I love the taste, texture, and creaminess of this cheesecake so I HIGHLY recommend it or any occasion. Hope you try it and enjoy!
This reply was: Helpful  Inspiring
 
Posted 8/7/2010 12:02:50 AM REPORT ABUSE
Hot Buttered Rum Cheesecake
Hot Buttered Rum Cheesecake
Rating:
I absolutely LOVE this cheesecake and have made it at least 6 times now. It has an eggnog taste and I think that it's perfect for the holidays. If you have never made a cheesecake before, let me tell you= It takes time and patience! Dont forget about the time it takes to soften the cream cheese too. I did try making this sugarfree once using Splenda, since my hubby is diabetic, but it was TERRIBLE. I always bake my cheesecakes on the middle rack of the oven and place a 13x9 metal pan, with about 1 inch of water in it, on the bottom rack below the cheesecake and DO NOT open the oven door while baking. Be sure to follow steps 3 & 4 completely. I also line the bottom of my springform w/parchment paper so that the crust doesn't stick the the bottom of my pan. (just pop the bottom out, cover with paper and pop back in- tear away the extra paper around the outside) This recipe will be one that I hand down to my daughter.
This reply was: Helpful  Inspiring
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