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Basic cheesecake crust:
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| Artist: |
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| Categories: |
Cheese & Eggs, Cheesecakes, Desserts |
| Yield: |
1 |
| Rating: |
0 |
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Ingredients:
| 1 1/2
| cup | Crushed graham crackers | | | -(1 package) | | 1/4
| cup | Sugar | | 5
| tbsp | Melted butter |
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Procedures:
| 1 | Mix the graham crackers and sugar, then add butter and mix with a fork until completely moistened. | | 2 | Press mixture into the bottom and up 1/3rd of the side of a 9-inch springform pan. | | 3 | Refrigerate for 1 hour. | | 4 | variations: use ginger snaps instead of graham crackers for a spicier crust or for cakes like pumpkin. | | 5 | Use chocolate wafers instead of graham crackers for a chocolate, white chocolate, or certain fruit-flavored or ~topped cheesecakes like raspberry, cherry, or orange. | | 6 | For a sweeter, moister crust (do this only if the cheesecake is going to get eaten quickly, because it gets mushy faster) use brown sugar instead of white. | | 7 | (see also basic cheesecake filling and basic cheesecake method & toppings) | | 8 | * the polka dot palace bbs 1-201-822-3627 |
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