Top critical review
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Pretty pictures but.......
on 27 March 2015
I have been working my way through this recipe book and have done 10 recipes so far. I always annotate the recipes as I make them so I know which ones to go back to.
On the plus side, the pictures are of the cheesecakes look wonderful and there are some recipes that are delicious although do need a little tweaking.
Most of the recipes are not overly sweet.
The pictures give good ideas for presentation with my other cheesecake recipes that are tried and tested and work.
On the negative side however.....
*The quantities and size of some of the cheesecakes are enormous and serve 12.
*Some recipes don't have enough biscuits to cover the base of the tins.
*Any recipes that have a biscuit base have far too much butter in them and lots of the baked cheesecakes leave a pool of oil on the baking tray.
*The ones that I have used that have alcohol in have far too much.
*Whilst I do not like cheesecake to be too sweet the Raspberry and cranachan wasn't sweet enough and didn't taste of honey, and the raspberries, despite careful folding turned the cheesecake bright pink and the finished articles did not look or taste good.
* The Rum and raisin recipe is just plain wrong. The cheesecake is pleasant enough, although the amount of rum seems excessive even to me, but the sauce just doesn't work. It looks nothing like the picture it was an unappetising creamy looking,( and not in a good way), oily mess. And it tasted horrid. Yes I did follow all the recipes exactly. I had to fiddle with the sauce to get a sauce like the one in the picture and so I didn't waste the very costly ingredients.
* The plum crumble did not wow either. When made the cheesecake mixture was not a pretty pink, plum colour as in the picture, but more brownish and I had to add a little red food colouring to make it look edible. The taste was not earth shattering either.
It would have been helpful to have a few more tips, as in what size tin to use if you only wanted to make a cheesecake for 6-8 people rather than 12.
It would have been helpful to know which brand of gelatine she used as there are 2 main leaf gelatine brands and they are different sizes.
So far I have found the book to be style over substance, but will continue working my through the recipes and hope to be proved wrong.