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Mr Libido Incognito
 
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Vox Humana wrote on 06 Sep 2005 in rec.food.baking

>
> "Chuck" > wrote in message
> ...
> > For cheesecakes I've made in past, I've always used a
> > flour-sugar-butter and one egg yoke dough for the crust. Keeping
> > spring form pan, and dough chilled, the dough could be sliced and
> > formed to thickness needed to go up side of pan and stay there till
> > filling was added.. (makes a "plain cookie" type crust..)
> >
> > Today (for the first time) I'm making a graham cracker crusted
> > cheesecake. The recipe called for crumbs, sugar and melted butter.
> > Even tried chilling "dough" I couldn't get it to stick to side of
> > chilled or room temperature pan. I instead settled on "ramping"
> > crumbs up to side of pan.. I think a higher butter content would
> > have helped.. Any ideas?
> > (It's still in the oven.. so I don't know results yet..)
> > Thanks
> > Chuck

>
> The crumbs don't make a dough. It looks like you figured out how to
> work with it. You could add more butter if you want. I generally put
> the mixture in the bottom of the pan and use a glass or mug to tamp it
> down and up the sides of the pan. Of course, it won't go to the top,
> just up an inch or two.
>
>
>


A dash of cinnamon helps the taste in a graham waffer crust.

--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.