|
|
Leave a Comment
Current comments
 Light and delicious ....yummyyy |
| Random Guy, Guest | 2008 Sep 14 |
| Hello, I tried to make this but my filling was very watery. What did I do wrong? |
| Bahar, Rank: Top Chef | 2008 Sep 16 |
 Answer to Random Guy: I'm not quite sure. I wrote the instructions according to exactly how I made this cheesecake. Here are few things that comes to my mind in the order of importance: 1) Beat the whipping cream carefully according to the instruction and make sure that it is stiff and not runny. 2) Refrigerate the cheesecake for at least 6 hours and preferably overnight. The take holds way better the next day. 3) Let the melted marshmallow to be cooled slightly before adding it to the c |
| Random Guy, Guest | 2008 Oct 06 |
| Thanks for the reply. I think I messed up on the beating the whipping cream part. I'll definitely try this recipe again. Thanks. |
| Cakegirl, Guest | 2008 Nov 19 |
| HI, im tryin to mkae a small cake for my mom's bday, i decided i should use this one but instead of a triangular shaped cake, a circled one. ANNNND, i was goin to cover the cake with melted chocolate, let it cool and harden, and i was goin to sprinkle it with shaved pieces of chocolate. IM NOT SURE IF THIS WOULD RUIN THE CAKE OR NOT, PLEASE HELP ME SOOOON, MY MOMS BIRTHDAY IS NEXT WEEK< PLEASE HELP !!!! and, thanks in advance :) |
| Bahar, Rank: Top Chef | 2008 Nov 20 |
| Hi Tryin. The cake is round (as step 1 specifies, the recipe makes a 9-inch round cake. The photo shows a piece of the cake). You can definitely cover the cake with melted chocolate, but do this after you've refrigerated the cake for at least 5-6 hours. After you've covered it with melted chocolate, refrigerate it again so that the cake won't start melting. Good luck, and remember that this cake taste the best if you make it a day ahead :) |
| Martha, Guest from: Canada | 2008 Nov 27 |
| looking for a way to use up a bag of marshmallows and found your recipe. Just curious as to why the milk is listed as two separate amounts as I didn't find two different places to add it. Why not just put 3/4 cup? going to make this Sunday so will let you know the reaction. (sorry if this came through twice as the verification code wouldn't work the first time) |
| Bahar, Rank: Top Chef | 2008 Nov 30 |
| Hi Martha. You are right, we can just put 3/4 cup. If your marshmallows are very fresh (recently packaged) and not few weeks/months old (as mine usually are), I may suggest starting with 1/2 cup of milk and then add more (1/4 cup) if needed. (1/2 cup might be enough for very fresh ones). I should add this as a note to the recipe. Thanks for noticing it. Let me know how it turns out. |
| Poh Mei, Guest from: Malaysia | 2008 Dec 22 |
Hi Bahar,I've tried this cake with a little modification.but it turned out good(as it was my first cheesecake ever).everyone says Yummy! |
| Isabelle, Guest | 2008 Dec 23 |
i just found out that some cheesecake dont get bake and thats yours how its that posible i didnt try it yet cause i just made it all let you know later |
| Karen Marzo, Guest from: Alberta | 2009 Mar 15 |
| hi Bahar! I think I like baking cakes but i haven't tried yet.. is this cheesecake good for starter like me? i also like cheesecake that why I want to try it first. can you also recommend what cake should a start with. and last do i really need a beater to make cakes? or can i just do it manually? thanks! |
| Bahar, Rank: Top Chef | 2009 Mar 17 |
| Hi Poh. Thank you for your comment, I'm glad you liked the result. If you wish it would be great if you share your experience (modifications, etc) with us. |
| Bahar, Rank: Top Chef | 2009 Mar 17 |
| Hi Karen. This recipe is not the easiest one you can start with but is really not hard either. If you follow the recipe you should get a very good result. For some of the cakes you better have an electric beater (e.g. the recipes in which you have to beat the butter and sugar for few minutes) but there are cakes that you can make using a whisk, e.g. apple cinnamon cake and chocolate banana cake from our website which are very easy to make. Pound cakes are also generally easy to make. |
| Poh Mei, Guest from: Kuala Lumpur,Malaysia. | 2009 Mar 17 |
| I've tried with Oreo cookies (without the icing) for the crust and I also put the Oreo crumbs in the cheesecake,just for something to bite :)Do you have anymore recipes for cakes that do not require to bake in the oven?My family is pretty cautious when it comes to food and radiation,stuff like that.I'd be happy to try more of your recipes :) |
| Livia208, Guest | 2009 Sep 22 |
| looks easy.. i am going to try and make it today.. one question .. this cake dose not need to be baked ? |
| Bahar, Rank: Top Chef | 2009 Sep 27 |
| To Livia208: No, it doesn't need to be baked. |
| Eli, Guest from: Iran | 2009 Oct 11 |
| hi bahar whats the graham cracker crumbs?i live in iran and i dont know what is itthanks |
| Bahar, Rank: Top Chef | 2009 Oct 16 |
| Hi Eli, I think you can use any sort of simple biscuits, crush them and use instead of graham cracker crumbs. |
|
