On Sun 14 May 2006 05:49:28p, Thus Spake Zarathustra, or was it Karen AKA
Kajikit?

> On 14 May 2006 10:07:40 -0700, "Michael" > wrote:
>
>>Alan wrote:
>>
>>Try using more butter...say 4 tbsps... (I mean 1 more tbsp more than
>>you use now) see what that does...
>>
>>Add some cinnamonor some such to the crust mix... try adding
>>almond crumbs or both. But increasing the butter should work.
>>
>>************
>>Thanks for the suggestions, Alan. One of the things I didn't
>>mention is that my cheesecake springform pans leak a litte
>>bit, so I sit them on cookie trays to bake them. Butter always
>>leaks out into the cookie sheet. Does that perhaps mean that
>>I don't have the butter combined well enough with the graham crackers?
>>
>>Another thing: I use a rolling pin to smash the graham
>>crackers. That's not pulverizing them too much and making
>>the crust hard, is it? I don't have a food processor and don't
>>plan on getting one, so that's not an option.
>>
>>As far as additives, when I make a chocolate cheesecake,
>>I substitute crushed walnuts for some of the graham crackers
>>and add cocoa. I like it a lot, but it comes out hard also.
>>
>>Thanks again, Michael
>
> Quite the reverse... the finer you crush the biscuits, the softer the
> crust will turn out. Hard cookie crumbs make for a cheesecake crust
> that's very hard on the teeth. Put them in the food processer instead
> and grind them up smaller.

No processor? Buy graham cracker crumbs in the box. They are fine crumbs
and mix well with the sugar and butter.

--
Wayne Boatwright @¿@¬
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