I Love Cheesecake

Cheesecake has a magnetic pull for me, so I usually enjoy a good cookbook on anything that hails that white brick of delight. That being said, this particular book title is a bit of a disappointment in that her first cheesecake book is far superior to this one and I would respectfully steer you to that one called "Cheesecake Extraordinaire". Allow me to explain.This book is basically a updated version of her first book, but with this one, there are absolutely no photo's of any cheesecake except for the cover. And because of that photo and her name, I assumed this was a new book altogether, but upon receiving it, I was disappointed in that it is empty of photography and new recipes.Also, the Foreward is the basically the same one from her other book with only a few altered sentences so it reinforced my thoughts. And even the 5 "new" cheesecake recipes are very similar to ones from her first print, with just an altered ingredient or two. I suppose that if I knew this was an updated version, I would have reconsidered its purchase.So I would strongly recommend Mary Crownover's "Cheesecake Extraordinaire" for it's sumptuous and delicious photography which makes you have a very difficult time in deciding which of the excellent cheesecakes to make.

I love this book, as well as its predecessor, CHEESECAKE EXTRAORDINAIRE. The fact that there are no photos does not bother me.If I could ask Ms. Crownover (now Ms. Gilbert, I think) one question, it would be this: why did you make so many changes to the Orange Vanilla cheesecake from one edition to another? The EXTRAORDINAIRE version has two layers (a cheesecake layer and a sour cream topping) and the orange and vanilla flavors are swirled. In I LOVE CHEESECAKE, however, there are no swirls of flavor and no sour cream topping.Was this just a way to simplify what is otherwise a bigger project, or is there some reason that the "homogeneous" version is superior to the two-layer swirled version?

Amazing recipes and beautiful pictures

My sister recommended this cheesecake cookbook to me. Said that all the cakes she has made were fabulous and she was right. Exceptional cookbook for a beginner like me. I have made two cheesecakes and both were perfect!

No photos & recipes just weren't that great.

I have tried a few of these cheesecakes and love them. The only thing I do a little different is I don't put the topping on as I found it is just to much sweetness. The cheesecakes always turns out extremely creamy.

IF YOU LOVE CHEESECAKE, YOU WILL LOVE THIS BOOK. CLEAR CONCISE EASY TO FOLLOW RECIPES.

The book is well written. I am making cakes for a resturant and wanted to have a variety. They are not the reciepes I would use a lot. I know that they would apeal to many that have a taste for more complex cakes. They are easy to make and would recommend to anyone that like cheesecakes that are a littly different than the plain cheesecake.

Attention : 100% US donc utilisation massive de colorants, arômes et autres composants louches, dont l'innocuité fait polémique. Sinon, bien pour s'inspirer mais prévoyez d'adapter les recettes !!!!

チーズケーキというとベイクやレア, スフレ、はたまたチョコレートやベリーとの組み合わせ…という既成概念を打ち破るチーズケーキのオンパレード！ピンクレモネードチーズケーキ?!えぇ?!…っていう意外性のある組み合わせのレシピがいっぱいです。まだ聞いた事のないチーズケーキにきっと出会えると思います。ただ、この本には写真がいっさいないので、日本ではお目にかかった事のない斬新なレシピが多いだけに『これでいいのかなぁ』と仕上がりに少々不安が残ります。目安としてもう少し写真がほしいなというところ。分量もオンスを使っていたり、注釈なしでアメリカンカップ(250cc)がつかわれているので要注意！オリジナルレシピを考えるのが好きな方にはアイディアの参考になると思います。そしてなにより、タイトル通りチーズケーキファンは必見!!の一冊です。