Comments on: Raspberry Chambord Cheesecake http://www.lucindadewitt.com/lucidia Musings on Baseball, Food, and the Rest of Life Mon, 28 Nov 2011 15:24:41 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Lucinda http://www.lucindadewitt.com/lucidia/raspberry-chambord-cheesecake/comment-page-1/#comment-2669 Lucinda Sat, 23 Apr 2011 17:13:55 +0000 http://www.lucindadewitt.com/lucidia/raspberry-chambord-cheesecake/#comment-2669 I'm sorry you were disappointed in the topping, but if you had read the post carefully, you would have seen that I clearly stated that I did not use the topping. I listed the topping as [optional] and before the topping instructions I said "I stop at this point and just enjoy the cheesecake the next day. The original recipe topped it with a foam made from 2 cups Chambord Liqueur (heated until reduced by half) combined with 1/2 cup heavy cream (heated separately) and combined and then blended in a blender until foamy." I could tell based on my many years of cooking that I wouldn't like the foamy topping. I included it only because the original recipe (from the Chambord website) included it and I thought perhaps some people might like it. It was clearly marked as optional. I certainly wasn't dishonest in any way. From what you say, I'm glad I didn't bother with the topping. I'm sure by now you know that all recipes, especially those you find on the internet, require your own use of knowledge and judgment. I stand by my adaptation of this recipe. The cheesecake method works great. I've adapted it to other cheesecake recipes and they have also turned out light and fluffy and delicious. An alternative topping you might try is to blend 1 pint sour cream, 1/2 cup sugar, and 1 tsp vanilla. Pour on top of the cooled (but not yet chilled) cheesecake and put the whole thing back in a 375° oven for 10 minutes. Remove from the oven, cool, and then chill in the frig overnight as indicated. Happy Cooking! I’m sorry you were disappointed in the topping, but if you had read the post carefully, you would have seen that I clearly stated that I did not use the topping. I listed the topping as [optional] and before the topping instructions I said “I stop at this point and just enjoy the cheesecake the next day. The original recipe topped it with a foam made from 2 cups Chambord Liqueur (heated until reduced by half) combined with 1/2 cup heavy cream (heated separately) and combined and then blended in a blender until foamy.”

I could tell based on my many years of cooking that I wouldn’t like the foamy topping. I included it only because the original recipe (from the Chambord website) included it and I thought perhaps some people might like it. It was clearly marked as optional. I certainly wasn’t dishonest in any way. From what you say, I’m glad I didn’t bother with the topping.

I’m sure by now you know that all recipes, especially those you find on the internet, require your own use of knowledge and judgment.
I stand by my adaptation of this recipe. The cheesecake method works great. I’ve adapted it to other cheesecake recipes and they have also turned out light and fluffy and delicious.

An alternative topping you might try is to blend 1 pint sour cream, 1/2 cup sugar, and 1 tsp vanilla. Pour on top of the cooled (but not yet chilled) cheesecake and put the whole thing back in a 375° oven for 10 minutes. Remove from the oven, cool, and then chill in the frig overnight as indicated.
Happy Cooking!

]]> By: janet http://www.lucindadewitt.com/lucidia/raspberry-chambord-cheesecake/comment-page-1/#comment-2668 janet Sat, 23 Apr 2011 15:09:07 +0000 http://www.lucindadewitt.com/lucidia/raspberry-chambord-cheesecake/#comment-2668 I have been baking cheesecakes for over 20 years. I am very disappointed with the topping. Poor directions and incorrect measurements. I wasted 2 cups of chambord. I finally made a second batch using my common sense. If you are going to post a recipe why not be honest. I don't understand peoples logic. I have given out recipes for years and have never not given a correct one. Thank you. Janet I have been baking cheesecakes for over 20 years. I am very disappointed with the topping. Poor directions and incorrect measurements. I wasted 2 cups of chambord. I finally made a second batch using my common sense. If you are going to post a recipe why not be honest. I don’t understand peoples logic. I have given out recipes for years and have never not given a correct one. Thank you.

Janet

]]> By: Sharron http://www.lucindadewitt.com/lucidia/raspberry-chambord-cheesecake/comment-page-1/#comment-1351 Sharron Thu, 23 Dec 2010 14:26:02 +0000 http://www.lucindadewitt.com/lucidia/raspberry-chambord-cheesecake/#comment-1351 Going to give your recipe a try for my Christmas meal. Thanks for all the special notes that should help me get it right! Going to give your recipe a try for my Christmas meal. Thanks for all the special notes that should help me get it right!

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