Comments on: brownie mosaic cheesecake

By: Salz

Salz — Fri, 10 Feb 2012 22:49:04 +0000

Hey Deb!

I want to make this for my co-workers for Valentine’s Day, but wanted something a little more portable by using a cupcake pan. I was planning using the crusts at the bottom of the mold and then chopping up the brownies more finely and poking a few pieces into the cheesecake. My question is: how long would I bake these mini-sized cheesecakes? Thanks for all your help!

By: Beth

Beth — Thu, 09 Feb 2012 04:09:47 +0000

This looks awesome! I am hoping to make this for my love for valentine’s day. I have three mini heart spring form pans (4″ each). Do you have any recommendations for altering the cook time or temp, due to the smaller size? Thanks so much! I can’t wait to make this!

By: catherine

catherine — Mon, 09 Jan 2012 05:57:36 +0000

I’m planning to make this cheesecake soon and had a question about the crust–the directions say to press the crust only one inch up the side. That doesn’t seem very deep. Does the batter overflow the crust? From the photos, it looks like it might, but it is hard to tell due to the lighting.

Thank you! I’m so excited to make this. It looks delicious, and I know my boyfriend is going to love it!

By: deb

deb — Tue, 06 Dec 2011 21:06:53 +0000

I never, ever prebake cheesecake crusts. I think that most of them would become overbaked as they usually start with already baked cookies then go into the oven for at least an hour. I wouldn’t recommend it here.

By: Meredith

Meredith — Tue, 06 Dec 2011 21:02:13 +0000

Hi Deb, this recipe looks amazing; I can’t wait to try it! I’ve made a few cheesecakes in the past (bake, no-bake, water bath and without), but I have always baked the crust for a few minutes, let it cool and then put the cheesecake filling on top. You mentioned that you place the cake on a pan to catch drips here as you don’t bake the crust first. I realize it would add time to the recipe, but could you bake the crust before adding the cheesecake and brownie filling? Or would it get too dry and hard to bake it twice? Thanks.

By: deb

deb — Mon, 05 Dec 2011 18:08:14 +0000

A chocolate flavored digestive biscuit would work — do those exist?

By: AilsaB

AilsaB — Mon, 05 Dec 2011 13:45:33 +0000

English equivalent of Teddy Grahams anyone? Have no idea of their texture so a bit lost?

By: Paullett

Paullett — Sun, 25 Sep 2011 05:54:24 +0000

Just getting back to you to tell you the cake went over fantastically and I have you to thank for the idea. I skipped my idea to add most of the modifications and stayed true to your vision. I think it was a smart move.

By: Lily

Lily — Tue, 16 Aug 2011 01:25:57 +0000

Hi, Thanks for this awesome recipe. I made it for my hubby’s 39th birthday and he loved it! It was a longish process but each step was very easy so I enjoyed making it and it turned out great. The only thing was some parts of the cheesecake didn’t solidify completely. I am not sure what I did wrong. More cooking time? Longer in the fridge? I followed the instructions exactly. Maybe just my oven? Any insight would be great as Iwill very likely make this again! Thanks again!!! Super blog!!! LOVE your work! Very inspiring!

By: Rachel

Rachel — Sat, 30 Jul 2011 00:50:29 +0000

i just have one question. In the crust recipe, if im doubling the crust, do i measure the cookies [or teddy grahams] before or after crushing them? Is it 10 oz before or after they are crushed? thank you. i will be making this very soon and it looks divine.