Comments on: The Daring Bakers Make Cheesecake: Bourbon Chocolate Pecan Cheesecake http://andreasrecipes.com/2009/04/27/the-daring-bakers-make-cheesecake-bourbon-chocolate-pecan-cheesecake/ making life delicious blog Wed, 08 Feb 2012 21:10:33 +0000 hourly 1 http://wordpress.org/?v= By: Andrea http://andreasrecipes.com/2009/04/27/the-daring-bakers-make-cheesecake-bourbon-chocolate-pecan-cheesecake/#comment-13878 Andrea Fri, 26 Feb 2010 12:00:00 +0000 http://www.andreasrecipes.com/?p=2018#comment-13878 Hi Dan. Baking cheesecake in water (aka a water bath) helps the cheesecake to retain moisture and keep it from cracking on top. You can use sour cream instead of heavy cream and it shouldn't have a very noticeable difference in the texture. You can sprinkle plain pecans on top, though remember they will be in the oven for a long time and might dry out. Hi Dan. Baking cheesecake in water (aka a water bath) helps the cheesecake to retain moisture and keep it from cracking on top. You can use sour cream instead of heavy cream and it shouldn’t have a very noticeable difference in the texture. You can sprinkle plain pecans on top, though remember they will be in the oven for a long time and might dry out.

]]> By: dan http://andreasrecipes.com/2009/04/27/the-daring-bakers-make-cheesecake-bourbon-chocolate-pecan-cheesecake/#comment-13876 dan Thu, 25 Feb 2010 01:48:55 +0000 http://www.andreasrecipes.com/?p=2018#comment-13876 I have never made a cheesecake before, so perhaps it isn't wise to start with such a delicious looking complicated one. But I haven't seen any recipes that require baking the cake in a roasting pan of boiling water - how come this is necessary? Also, can I sub sour cream for heavy cream? Will it make any structural difference or just taste? I think the pecan topping will be too much for me to handle - would the pecans stays if I just sprinkled them on top? Thanks! I have never made a cheesecake before, so perhaps it isn’t wise to start with such a delicious looking complicated one. But I haven’t seen any recipes that require baking the cake in a roasting pan of boiling water – how come this is necessary?

Also, can I sub sour cream for heavy cream? Will it make any structural difference or just taste?

I think the pecan topping will be too much for me to handle – would the pecans stays if I just sprinkled them on top?

Thanks!

]]> By: Nancy C. http://andreasrecipes.com/2009/04/27/the-daring-bakers-make-cheesecake-bourbon-chocolate-pecan-cheesecake/#comment-13341 Nancy C. Sun, 29 Nov 2009 03:00:17 +0000 http://www.andreasrecipes.com/?p=2018#comment-13341 The problem occurred while I was assembling it: the pecans more or less floated on top, but the topping sank right in. (It ended up in puddles on the bottom of the cheesecake layer.) That having been said, I figured out a work-around while the cake was still in the oven (but after I posted my previous comment). About 45 minutes into the baking, I made a second batch of topping and poured it over the cake and turned the oven temperature up to 400 degrees for 10 minutes, before shutting it off. (And yes, some hot water did get into the pan despite my best efforts with aluminum foil and string.)In the end, the result was DELICIOUS, even with the problem. So thanks for the terrific recipe. Two ideas: 1) You don't specify how "beaten" the eggs should be for the topping. It's possible that if they were extremely light, the topping might have floated, but I'm still skeptical. 2) I still maintain that this would work much better if the instructions said to assemble the crust, ganache and cheesecake filling, bake it for 40 minutes, then add the pecans and topping, turn the oven up to 400 for 10 minutes, and then leave the cake in a turned-off oven for one hour. What do you think? In any case, a DELICIOUS combination of flavors. I will definitely make it again. (And unlike a previous poster, I had no trouble with the ganache. If it was too thick to spread smoothly, I would have just added a little extra cream.) The problem occurred while I was assembling it: the pecans more or less floated on top, but the topping sank right in. (It ended up in puddles on the bottom of the cheesecake layer.) That having been said, I figured out a work-around while the cake was still in the oven (but after I posted my previous comment). About 45 minutes into the baking, I made a second batch of topping and poured it over the cake and turned the oven temperature up to 400 degrees for 10 minutes, before shutting it off. (And yes, some hot water did get into the pan despite my best efforts with aluminum foil and string.)In the end, the result was DELICIOUS, even with the problem. So thanks for the terrific recipe.

Two ideas: 1) You don’t specify how “beaten” the eggs should be for the topping. It’s possible that if they were extremely light, the topping might have floated, but I’m still skeptical.
2) I still maintain that this would work much better if the instructions said to assemble the crust, ganache and cheesecake filling, bake it for 40 minutes, then add the pecans and topping, turn the oven up to 400 for 10 minutes, and then leave the cake in a turned-off oven for one hour. What do you think?

In any case, a DELICIOUS combination of flavors. I will definitely make it again. (And unlike a previous poster, I had no trouble with the ganache. If it was too thick to spread smoothly, I would have just added a little extra cream.)

]]> By: Andrea http://andreasrecipes.com/2009/04/27/the-daring-bakers-make-cheesecake-bourbon-chocolate-pecan-cheesecake/#comment-13334 Andrea Wed, 25 Nov 2009 23:03:37 +0000 http://www.andreasrecipes.com/?p=2018#comment-13334 Hi Nancy. I'm sorry to hear the recipe didn't work for you. Did the pecan topping sink into the filling as you were assembling it or while baking? Did any hot water get into the cheesecake pan during baking? Hi Nancy. I’m sorry to hear the recipe didn’t work for you. Did the pecan topping sink into the filling as you were assembling it or while baking? Did any hot water get into the cheesecake pan during baking?

]]> By: Nancy C. http://andreasrecipes.com/2009/04/27/the-daring-bakers-make-cheesecake-bourbon-chocolate-pecan-cheesecake/#comment-13333 Nancy C. Wed, 25 Nov 2009 19:32:10 +0000 http://www.andreasrecipes.com/?p=2018#comment-13333 THIS RECIPE DOESN'T WORK AS WRITTEN. I made it EXACTLY as directed--using premium ingredients in the exact measurements called for--and the same thing happened to me that happened to alshoka48: the topping doesn't sit on top of the cake, it sinks into it. I've been baking for over 25 years, and I was skeptical of the ability of the topping to rest on top of the unbaked cheesecake filling, but I wondered if perhaps it would rise to the top during baking. No. It doesn't. The only way I can see this recipe working properly is if the cheesecake filling is baked first, and the nuts and topping baked on later. THIS RECIPE DOESN’T WORK AS WRITTEN. I made it EXACTLY as directed–using premium ingredients in the exact measurements called for–and the same thing happened to me that happened to alshoka48: the topping doesn’t sit on top of the cake, it sinks into it. I’ve been baking for over 25 years, and I was skeptical of the ability of the topping to rest on top of the unbaked cheesecake filling, but I wondered if perhaps it would rise to the top during baking. No. It doesn’t. The only way I can see this recipe working properly is if the cheesecake filling is baked first, and the nuts and topping baked on later.

]]> By: Andrea http://andreasrecipes.com/2009/04/27/the-daring-bakers-make-cheesecake-bourbon-chocolate-pecan-cheesecake/#comment-13220 Andrea Mon, 09 Nov 2009 03:35:13 +0000 http://www.andreasrecipes.com/?p=2018#comment-13220 Hi Aishoka. I hope I can help! First, make sure the ganache is warm and pourable. When you dip a spoon in the ganache it should run easily off the spoon. If it clings or clumps to the spoon, it's too cool. As for the pecan topping soaking into the cheesecake, was the cheesecake mixture appropriately dense or was it loose and watery? Hi Aishoka. I hope I can help! First, make sure the ganache is warm and pourable. When you dip a spoon in the ganache it should run easily off the spoon. If it clings or clumps to the spoon, it’s too cool. As for the pecan topping soaking into the cheesecake, was the cheesecake mixture appropriately dense or was it loose and watery?

]]> By: aishoka48 http://andreasrecipes.com/2009/04/27/the-daring-bakers-make-cheesecake-bourbon-chocolate-pecan-cheesecake/#comment-13219 aishoka48 Sun, 08 Nov 2009 22:47:19 +0000 http://www.andreasrecipes.com/?p=2018#comment-13219 Tried this recipe yesterday but had some trouble with it. Any suggestions as to what I may have done wrong? The first trouble I had was with the ganache--it didn't spread evenly, and when I tried to even it out it got very clumpy. That wasn't so bad, but for some reason the liquid part of the pecan topping didn't stay on top--it soaked through the cheesecake part, and the whole thing didn't really set. I'd like to try it again--can anyone help? Tried this recipe yesterday but had some trouble with it. Any suggestions as to what I may have done wrong? The first trouble I had was with the ganache–it didn’t spread evenly, and when I tried to even it out it got very clumpy.
That wasn’t so bad, but for some reason the liquid part of the pecan topping didn’t stay on top–it soaked through the cheesecake part, and the whole thing didn’t really set.
I’d like to try it again–can anyone help?

]]> By: Lan http://andreasrecipes.com/2009/04/27/the-daring-bakers-make-cheesecake-bourbon-chocolate-pecan-cheesecake/#comment-11852 Lan Wed, 06 May 2009 18:40:46 +0000 http://www.andreasrecipes.com/?p=2018#comment-11852 i liked that you combined the classic pecan pie with cheesecake, it's rather ingenius really. i'm not a fan of pecan pie, i just didn't grow up with it, but i think with your combo i could be convinced that it's a rather awesome dessert! :) i liked that you combined the classic pecan pie with cheesecake, it’s rather ingenius really. i’m not a fan of pecan pie, i just didn’t grow up with it, but i think with your combo i could be convinced that it’s a rather awesome dessert! :)

]]> By: Kim da Cook http://andreasrecipes.com/2009/04/27/the-daring-bakers-make-cheesecake-bourbon-chocolate-pecan-cheesecake/#comment-11777 Kim da Cook Mon, 04 May 2009 11:39:27 +0000 http://www.andreasrecipes.com/?p=2018#comment-11777 I am not a huge fan of cheese cake but this looks really delicious, and I am sure that my husband will love me forever if I make this for him. I am not a huge fan of cheese cake but this looks really delicious, and I am sure that my husband will love me forever if I make this for him.

]]> By: Christina http://andreasrecipes.com/2009/04/27/the-daring-bakers-make-cheesecake-bourbon-chocolate-pecan-cheesecake/#comment-11706 Christina Thu, 30 Apr 2009 14:36:29 +0000 http://www.andreasrecipes.com/?p=2018#comment-11706 Your cheesecake looks very beautiful and delicious! I love pecans, especially when there's chocolate involved :) Your cheesecake looks very beautiful and delicious! I love pecans, especially when there’s chocolate involved :)

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