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

>
> Michael wrote:
>
>> 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