General fitness, health and nutrition · Public discussion

Re: Cheesecake crust

Started by Michael · · Last activity · 4 posts · 158 views

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General fitness, health and nutrition
Published
16 May 2006
Last activity
16 May 2006
Original author
Michael
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4
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  1. Thanks to everybody for posting. Although I like the graham
    cracker crust, our favorite restaurant has a cheesecake that
    has a very soft and smooth crust that I also like. I'd like to
    give that a shot. Several of the recipes that you described
    sound like they might give me something close to this. At
    the bookstore, a cheesecake cookbook regularly recommended
    crumbled butter cookies and butter.

    And although I know there are strong arguments for minimal
    or no crust, I'll probably stick with a quarter-inch crust on the
    bottom on the sides.

    Thanks again, Michael

  2. Michael said:

    And although I know there are strong arguments for minimal
    or no crust, I'll probably stick with a quarter-inch crust on the
    bottom on the sides.

    Thanks again, Michael

    A quarter inch? That sounds really thick to me, for a cheesecake
    crust. You should probably bake the crust, break it into chunks, and
    use the cheesecake mixture as a dip. ;-)

    N.

  3. On Tue 16 May 2006 08:42:24a, Thus Spake Zarathustra, or was it Nancy2?

    Quoted message said:


    Michael said:

    And although I know there are strong arguments for minimal
    or no crust, I'll probably stick with a quarter-inch crust on the
    bottom on the sides.

    Thanks again, Michael

    A quarter inch? That sounds really thick to me, for a cheesecake
    crust. You should probably bake the crust, break it into chunks, and
    use the cheesecake mixture as a dip. ;-)

    N.

    My preference for many cheesecakes is to heavily butter the springform pan,
    then toss around graham cracker or other crumbs to coat nicely, tossing out
    the excess. It's frequently just enough of a "crust", and it absolutely
    never hard or tough. I have never cared for totally crustless cheesecakes.

    --

    Wayne Boatwright
    _____________________________________________________________

    "How can a nation be great if it's bread taste like Kleenex?"

    Julia Child

  4. Nancy2 wrote:

    A quarter inch? That sounds really thick to me, for a cheesecake
    crust. You should probably bake the crust, break it into chunks,
    and use the cheesecake mixture as a dip. ;-)

    ****************
    Alright! That's about enough of that! Next thing I'll hear about is
    my crust falling off a shelf and killing a man. ;-)

    Michael

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