Does anyone have suggestions for a different way to make the crust, please?
Smoosh the hell out of a couple sleeves of Ritz crackers & mix it with melted butter, a pinch of brown sugar, and nutmeg until it holds together. Teh Yum.
This is my boat. They're part of my crew. No one's getting left. Best you get used to that.
Mal ,'Ariel'
Natter 45: Smooth as Billy Dee Williams.
Off-topic discussion. Wanna talk about corsets, duct tape, or physics? This is the place. Detailed discussion of any current-season TV must be whitefonted.
juliana - Jul 03, 2006 10:32:52 am PDT #5169 of 10002
I’d be lying if I didn’t say that I miss them all tonight…
-t - Jul 03, 2006 10:33:06 am PDT #5170 of 10002
I am a woman of various inclinations and only some of the time are they to burn everything down in frustration
That's quite an adventure, Sheryl. Gla dthe power came back on.
I don't see why, Lee.
I've always made cheesecake crusts (when I've made crusts for them) with graham cracker crumbs. I believe you can also use GrapeNuts (which I think is nut free, but I could be wrong about that).
§ ita § - Jul 03, 2006 10:35:11 am PDT #5171 of 10002
Well not canonically, no, but this is transformative fiction.
From ichef:
1 1/2 c Graham Cracker Crumbs
1/3 c Sugar
1/3 c Melted Butter
Instructions
1. Mix ingredients and press into the bottom of a 9 inch springform pan. Bake at 350 degrees for 8 to 10 minutes; cool and fill.
I'm interested in the nut recipe now.
Calli - Jul 03, 2006 10:36:29 am PDT #5172 of 10002
I must obey the inscrutable exhortations of my soul—Calvin and Hobbs
Hmmm. Graham crackers and/or Ritz crackers and/or GrapeNuts. OK, I'll check those out. Thanks!
It's one of those things where I don't really need a recipe for the way I usually do it, but the thought of changing my cooking habits leaves me all, "Buh, wuh, huh, no nuts? Er . . . "
amych - Jul 03, 2006 10:37:50 am PDT #5173 of 10002
Now let us crush something soft and watch it fountain blood. That is a girlish thing to want to do, yes?
Yep, grape nuts are nut-free -- it's "nut" as in "ridiculously hard little nubbin" and "grape" as in "sweet". Ah, truth in advertising....
I'm interested in the nut recipe now.
I've always made nut crusts pretty the way I make graham cracker crusts, only with ground almonds (or more rarely, hazelnuts) in place of the crumbs. And only enough butter to make 'em stick, since they won't absorb it.
Calli - Jul 03, 2006 10:38:47 am PDT #5174 of 10002
I must obey the inscrutable exhortations of my soul—Calvin and Hobbs
I'm interested in the nut recipe now.
It's basically the Graham Cracker recipe you just posted, except there's about half a cup of flour and a cup of finely ground nuts in place of the Graham crackers. And I usually use brown sugar. And sometimes I throw in a little cinnamon and nutmeg.
§ ita § - Jul 03, 2006 10:39:55 am PDT #5175 of 10002
Well not canonically, no, but this is transformative fiction.
Interesting. I may try that nut thing. I've never even heard of it.
sarameg - Jul 03, 2006 10:41:47 am PDT #5176 of 10002
There's a crust I've made with pine nuts. Don't have it handy, though. I love pine nuts, so there's always the danger I'll eat all the crust before it makes it into the pan.
Mom used to refer to her grapenuts as baked gravel.
flea - Jul 03, 2006 10:47:14 am PDT #5177 of 10002
information libertarian
Depending on the flavor of the cheesecake, there's also the chocolate wafer/oreo without the middle approach.
This would not work so well with, say, a key lime cheesecake.
Yum, oreos.
Lee - Jul 03, 2006 10:58:41 am PDT #5178 of 10002
The feeling you get when your brain finally lets your heart get in its pants.
I don't see why, Lee.
Excellent.