On Fri, 26 Nov 2010 18:38:03 -0600, Damaeus
> wrote:

> In news:rec.food.cooking, Janet Wilder > posted on
> Fri, 26 Nov 2010 09:21:58 -0600 the following:
>
> > If the cheesecake has a crust, which mine did, letting it sit in the
> > holder outside of the fridge for 15 minutes or so, the butter in the
> > crust softens enough to make the slices slide off the bottom of the pan.
>
> The crust I use only had two tablespoons of butter for the crumbs from 15
> graham crackers, so the crust never even hardened after baking and sitting
> in the fridge overnight. It was actually a crust that was a little bit
> soft without being mushy.
>
Use more butter or fewer graham crackers next time. I'd ease up on
the graham crackers and make the crust thinner and not as high. You
don't need a hard crust when you're making cheesecake in a spring
form. You don't even need it to go all the way up. Butter the spring
form and scatter crumbs on it so there's just a hint of crust (you can
make the bottom thicker if you wish).

--

Never trust a dog to watch your food.