Posted: 1/5/2013 3:19:08 AM
I have made many cheesecakes. Usually they advise you to wrap the outside of a springform pan when baked in a water bath to obviously not let water seep into the cheesecake while baking. They may advise it to make sure the crust or the outer edges dont burn or get overdone before the center sets. You want to wrap the outside of the pan making sure you cover the part where the bottom of the pan drops in.
Posted: 12/4/2012 3:53:28 PM
Do you put the foil on the inside of the pan or on the outside of the springform pan???
Posted: 9/1/2012 6:32:45 PM
I think they are saying to put the foil on the outside of the pan. Because it says to place on the bottom and the sides. It doesn't say on the inside. That is my guess?
Posted: 8/20/2012 12:27:11 AM
This is not a review . . . I have a question. Is the foil step in the beginning used to line the springform pan or is it wrapped around the outside? If used as a liner for pan, wouldn't need to run knife around edge of pan and don't understand what purpose it would serve on the outside. Thanks in advance for any help with understanding this.
Posted: 8/7/2012 7:48:34 PM
This is a fantastic recipe. The baking method is perfect. The only very minor changes I made were (1) to reduce the sugar to a scant 7/8 of a cup, (2) to not run the knife around the pan until after it finished in the oven. It was perfect. I made it for my husband's birthday dinner party because his 2 favorite desserts are cheesecake and mint chocolate chip ice cream and this combo was great. It's very rich, so the 9" springform can easily serve 8 - 10. I definitely recommend decorating as suggested, with the whipped cream and wedge of Andes. It looked lovely and tasted even better. Ever
Posted: 1/23/2012 11:35:43 AM
My whole family loved this cheesecake! I used peppermint extract and food coloring instead of the creme de menthe and it still turned out great!
Posted: 12/19/2010 12:50:38 PM
I made this for a party and it was a hit- as all of my cheesecakes are! The creme de menthe was just the right kind of mint for this cheesecake. The only tweeking I did: instead of waiting for the melted chocolate to sink, I used a wooden skewer and swirled it immediately.