On Wed 28 May 2008 06:07:29p, Janet Wilder told us...

> sf wrote:
>> On Tue, 27 May 2008 18:21:54 GMT, Wayne Boatwright
>> > wrote:
>>
>>> Uh, *all* my cheesecakes have some sort of crust or other. Different
>>> strokes.
>>
>> My favorite cheesecake, which I can't duplicate either, has more of a
>> dusting of crumbs rather than a crust.
>>
>
> I've been making a "bottom layer" of ground nuts mixed with a little
> melted butter and a dash of Splenda to keep the carb count down. I
> haven't yet gotten the hang of baking a cheese cake with a naked bottom.
> I'd appreciate any suggestions.
>

I prefer some sort of crust, but have made cheesecakes without them for
people who prefer it without. All you really need to do is generously
butter the bottom and sides of the pan. If you're using a springform pan,
be sure to wrap the outside in a double layer of foil, as the butter may
seep out during the early stages of baking.

--
Wayne Boatwright
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Wednesday, 05(V)/28(XXVIII)/08(MMVIII)
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You can't believe anyone but yourself
-- and don't trust yourself too completely.
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