Comments on: chocolate caramel cheesecake http://smittenkitchen.com/2006/08/no-teddy-bear-guts-no-glory/ Mon, 21 May 2012 09:48:34 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: Eileen http://smittenkitchen.com/2006/08/no-teddy-bear-guts-no-glory/#comment-1728678 Eileen Tue, 27 Mar 2012 12:45:08 +0000 http://smittenkitchen.com/2006/08/no-teddy-bear-guts-no-glory#comment-1728678 I commented in August 2011 re the cracks but had not yet made this cheesecake. I was reviewing the comments to see if I did anything wrong. The cheesecake looked beautiful and did not crack as I did use alice medrich's method for cooling. It just did not taste that much like caramel! I was expecting a more intense caramel flavor rather than a background hint. I agree with Liz (comment 84) that the batter has a stronger caramel flavor. Usually the cheesecake batter has the same flavor before and after baking and I as looking forward to that. The cake is also denser than other cheescakes I have made which I initially attributed to my using a half ounce more chocolate due to being lazy and not getting my scale out. But others have commented that it is dense. So while I think it taste good, I am not sure that it is worth the extra time of making the caramel to put in the cake. I think I would prefer to make the caramel and drizzle it warm on top for a more intense caramel flavor. I did enjoy making the caramel. It was only my third time making it ( and the first time was a throw away) so that alone was worth trying this cake. Love all of your posts and enjoy reading the comments of others. Thanks! I commented in August 2011 re the cracks but had not yet made this cheesecake. I was reviewing the comments to see if I did anything wrong. The cheesecake looked beautiful and did not crack as I did use alice medrich’s method for cooling. It just did not taste that much like caramel! I was expecting a more intense caramel flavor rather than a background hint. I agree with Liz (comment 84) that the batter has a stronger caramel flavor. Usually the cheesecake batter has the same flavor before and after baking and I as looking forward to that. The cake is also denser than other cheescakes I have made which I initially attributed to my using a half ounce more chocolate due to being lazy and not getting my scale out. But others have commented that it is dense. So while I think it taste good, I am not sure that it is worth the extra time of making the caramel to put in the cake. I think I would prefer to make the caramel and drizzle it warm on top for a more intense caramel flavor. I did enjoy making the caramel. It was only my third time making it ( and the first time was a throw away) so that alone was worth trying this cake. Love all of your posts and enjoy reading the comments of others. Thanks!

]]> By: Elaine http://smittenkitchen.com/2006/08/no-teddy-bear-guts-no-glory/#comment-1634604 Elaine Thu, 23 Feb 2012 21:12:30 +0000 http://smittenkitchen.com/2006/08/no-teddy-bear-guts-no-glory#comment-1634604 I like the caramel sauce drizzle idea--see comment 74 above. To me, more cream (whipped or ice cream) would be overgilding the lily, though a dollop of tangy creme fraiche might work.Haagen Daz makes a dulce de leche ice cream if you'd like a little more caramel flavor, but just thinking about it, puts it over the top, for me. I like the caramel sauce drizzle idea–see comment 74 above. To me, more cream (whipped or ice cream) would be overgilding the lily, though a dollop of tangy creme fraiche might work.Haagen Daz makes a dulce de leche ice cream if you’d like a little more caramel flavor, but just thinking about it, puts it over the top, for me.

]]> By: Katie http://smittenkitchen.com/2006/08/no-teddy-bear-guts-no-glory/#comment-1616538 Katie Fri, 17 Feb 2012 16:14:46 +0000 http://smittenkitchen.com/2006/08/no-teddy-bear-guts-no-glory#comment-1616538 Hi all, a question: what would be good as a topping for this? I was thinking whipped cream or vanilla ice cream. Thoughts? Hi all, a question: what would be good as a topping for this? I was thinking whipped cream or vanilla ice cream. Thoughts?

]]> By: Liz http://smittenkitchen.com/2006/08/no-teddy-bear-guts-no-glory/#comment-1548142 Liz Wed, 01 Feb 2012 00:41:21 +0000 http://smittenkitchen.com/2006/08/no-teddy-bear-guts-no-glory#comment-1548142 I made this cheesecake for my boss' 60th birthday and I have to admit I was disappointed. I've made many many cheesecakes and this one was SUPER dense and too rich. We cut little sliver pieces and people could barely finish those. Also the caramel flavor was present in the batter but you couldn't taste it at all after it cooked. It just tasted like a super chocolate on chocolate cheesecake with no caramel. I do love your blog though and this was the first recipe I wasn't happy with. Can't win them all I guess! I made this cheesecake for my boss’ 60th birthday and I have to admit I was disappointed. I’ve made many many cheesecakes and this one was SUPER dense and too rich. We cut little sliver pieces and people could barely finish those. Also the caramel flavor was present in the batter but you couldn’t taste it at all after it cooked. It just tasted like a super chocolate on chocolate cheesecake with no caramel.

I do love your blog though and this was the first recipe I wasn’t happy with. Can’t win them all I guess!

]]> By: barbz http://smittenkitchen.com/2006/08/no-teddy-bear-guts-no-glory/#comment-1303868 barbz Thu, 15 Dec 2011 23:48:10 +0000 http://smittenkitchen.com/2006/08/no-teddy-bear-guts-no-glory#comment-1303868 Just made this 20 minutes ago, it all seems to have gone well, including the caramel. I haven't used a spring form pan in years and I'm realizing there's no way I can get this thing off the bottom with that little lip without screwing up the chocolate crust. Or is there? Just made this 20 minutes ago, it all seems to have gone well, including the caramel.
I haven’t used a spring form pan in years and I’m realizing there’s no way I can get this thing off the bottom with that little lip without screwing up the chocolate crust. Or is there?

]]> By: Karen Arkin http://smittenkitchen.com/2006/08/no-teddy-bear-guts-no-glory/#comment-982879 Karen Arkin Sat, 08 Oct 2011 21:18:09 +0000 http://smittenkitchen.com/2006/08/no-teddy-bear-guts-no-glory#comment-982879 This is likely a dumb question, but is your crust recipe already "doubled", or do I need to double it as it is to get the correct amount? To clarify, in my world the crust is the best part of any cheesecake (as long as it's not polluted with cinnamon, which I will never understand), so I want to make darn sure I have enough of it. p.s. I can't believe I'm contemplating this recipe on Yom Kippur. Shame on me. This is likely a dumb question, but is your crust recipe already “doubled”, or do I need to double it as it is to get the correct amount? To clarify, in my world the crust is the best part of any cheesecake (as long as it’s not polluted with cinnamon, which I will never understand), so I want to make darn sure I have enough of it. p.s. I can’t believe I’m contemplating this recipe on Yom Kippur. Shame on me.

]]> By: nida http://smittenkitchen.com/2006/08/no-teddy-bear-guts-no-glory/#comment-975956 nida Thu, 06 Oct 2011 13:11:41 +0000 http://smittenkitchen.com/2006/08/no-teddy-bear-guts-no-glory#comment-975956 I made this cheesecake yesterday and while I havent tasted it yet, I have to say the cheesecake batter was delicious!!! AND who knew I could make caramel at home from... sugar!!! I honestly had never thought about that before. Yes, it was a long process but YUM! This was my first cheesecake ever and it did not crack!!! I baked it in a shallow waterbath and then after 55 minutes, I turned the oven off but left the cheesecake in there (according to Google searches I did, the cake cracks because of cooling too fast), so after an hour or so, I took it out, loosely covered it with foil and left it outside for a little while and then moved it to the fridge to chill. It looks gorgeous and I'm so proud of it. Thanks so much Deb for a wonderful recipe. I love your blog and have tried multiple things here and will keep coming back!!! :) I made this cheesecake yesterday and while I havent tasted it yet, I have to say the cheesecake batter was delicious!!! AND who knew I could make caramel at home from… sugar!!! I honestly had never thought about that before. Yes, it was a long process but YUM! This was my first cheesecake ever and it did not crack!!!

I baked it in a shallow waterbath and then after 55 minutes, I turned the oven off but left the cheesecake in there (according to Google searches I did, the cake cracks because of cooling too fast), so after an hour or so, I took it out, loosely covered it with foil and left it outside for a little while and then moved it to the fridge to chill. It looks gorgeous and I’m so proud of it. Thanks so much Deb for a wonderful recipe. I love your blog and have tried multiple things here and will keep coming back!!! :)

]]> By: Eileen http://smittenkitchen.com/2006/08/no-teddy-bear-guts-no-glory/#comment-858561 Eileen Thu, 25 Aug 2011 12:58:49 +0000 http://smittenkitchen.com/2006/08/no-teddy-bear-guts-no-glory#comment-858561 Cheescake lover here. Followed this link from the plum tart recipe of 2011. I have made many, many chocolate cheescakes, but no caramel chocolate cheescake. So this is a must bake. Reading the comments I saw that many people have issues with the cheescake cracking. I have not had much of an issue with this. I have a standard recipe that I always use and a newer one from one of Alice Medrich's books. For that chocolate cheescake recipe she instructs the baker to cover the cheescake with a large pot or bowl right after the cake comes out of the oven (promptly) to slow the cooling and extreme temperature change. This method works well. I did not notice anyone commenting on this technique although I did not read every comment. Though I would add this idea to the comments. Looking forward to the caramel cheescake! Cheescake lover here. Followed this link from the plum tart recipe of 2011. I have made many, many chocolate cheescakes, but no caramel chocolate cheescake. So this is a must bake. Reading the comments I saw that many people have issues with the cheescake cracking. I have not had much of an issue with this. I have a standard recipe that I always use and a newer one from one of Alice Medrich’s books. For that chocolate cheescake recipe she instructs the baker to cover the cheescake with a large pot or bowl right after the cake comes out of the oven (promptly) to slow the cooling and extreme temperature change. This method works well. I did not notice anyone commenting on this technique although I did not read every comment. Though I would add this idea to the comments. Looking forward to the caramel cheescake!

]]> By: cat http://smittenkitchen.com/2006/08/no-teddy-bear-guts-no-glory/#comment-760583 cat Sun, 03 Jul 2011 07:25:52 +0000 http://smittenkitchen.com/2006/08/no-teddy-bear-guts-no-glory#comment-760583 Hi Deb, do you think its possible to completely omit the chocolate so that it would just be a caramel cheesecake? Hi Deb, do you think its possible to completely omit the chocolate so that it would just be a caramel cheesecake?

]]> By: Rick http://smittenkitchen.com/2006/08/no-teddy-bear-guts-no-glory/#comment-733340 Rick Mon, 20 Jun 2011 02:19:03 +0000 http://smittenkitchen.com/2006/08/no-teddy-bear-guts-no-glory#comment-733340 My son just made this cheesecake. I absolutely loved it. He felt the bittersweet was too overpowering. How would semisweet choclate work in this recipe? Also, he was hoping for a stronger carmel taste. Any suggestions for this? Thanks. My son just made this cheesecake. I absolutely loved it. He felt the bittersweet was too overpowering. How would semisweet choclate work in this recipe? Also, he was hoping for a stronger carmel taste. Any suggestions for this? Thanks.

]]>