Do you like the graham cracker crust on cheesecake, or d you think it ruins it?!


Question: I don't like the crust. I eat the cheesecake and give the crust to my fiance. What do you think?


Answers: I don't like the crust. I eat the cheesecake and give the crust to my fiance. What do you think?

New York Cheesecake III

"A dense, thick cheesecake with a shortdough crust. This is THE definitive one! You'll never use another cheesecake recipe after you try this."

Original recipe yield: 1 - 10 inch springform pan

INGREDIENTS
1 1/2 cups all-purpose flour
1/3 cup white sugar
1 egg, beaten
1/2 cup butter, softened
2 1/2 pounds cream cheese, softened
1 3/4 cups white sugar
3 tablespoons all-purpose flour
5 eggs
2 egg yolks
1/4 cup heavy whipping cream

DIRECTIONS

Preheat oven to 400 degrees F (200 degrees C). Lightly coat a 10 inch springform pan with spray oil.
Note: You could use a 9x13 inch pan instead.

To make the crust:

Combine 1 1/2 cups flour, 1/3 cup sugar, 1 egg and 1/2 cup butter or margarine.
Spread to the edges of the pan.
Prick all over with a fork, then bake 15 minutes at 400 degrees F (200 degrees C).
Allow to cool.
Increase oven temperature to 475 degrees F (245 degrees C).
In a large bowl, combine cream cheese, 1 3/4 cups sugar, 3 tablespoons flour, 5 eggs and the yolks and mix thoroughly. Add cream and mix only enough to blend.
Pour filling over crust and bake for 10 minutes at 475 degrees F (245 degrees C).
Reduce temperature to 200 degrees F (95 degrees C) and continue to bake for one hour.
Turn oven off, but leave cake in for another hour.
Don't worry if it looks a little jiggly in the center.
Chill overnight.
This is imperative!
If desired, top with your favorite fruit or serve plain.

Best New York Style Cheesecake
Original recipe yield: 1 - 9 inch springform pan
Servings: 16

INGREDIENTS

4 (8 ounce) packages cream cheese, softened
1 cup unsalted butter, softened
1 1/2 cups sour cream
1/2 cup heavy whipping cream
1 3/4 cups white sugar
1/8 cup cornstarch
1 fluid ounce amaretto liqueur
1 teaspoon vanilla extract
5 eggs
1 egg yolks

DIRECTIONS:

Bring all ingredients to room temperature.
Place oven shelf in the center of oven and preheat to 375 degrees F (190 degrees C).
Wrap the outside of a 9 inch springform pan with foil. Generously butter the inside of the pan.
In a large bowl, beat cream cheese and butter until smooth.

Mix in sugar and cornstarch.
Blend in sour cream and whipping cream.
Add amaretto and vanilla.
Stir in eggs and egg yolk one at a time, mixing thoroughly between each addition.
Pour batter into prepared pan.

Pour mixture into prepared springform pan.
Place pan in another pan at least one inch wider than cake pan and add warm water to the outer pan to create a water bath for the cake (this prevents cracks in your cheesecake). Bake on the center rack of oven for 70 minutes.
Turn oven off and allow to cool with oven door open for one hour.
Then remove cake from water bath and chill at least 3 hours before removing from springform pan.

These two recipes do not have graham cracker or cookie crusts. You might like them better.

hope these help. enjoy.

No, it's awesome, especially if it's cherry cheescake!

me too! i don't like crust on a pie though...don't know why either.

I love it. I think it adds to it.

I don't mind graham cracker crust, but I prefer crusts made with vanilla wafers, chocolate wafers, or zwieback.

The graham cracker crust makes it! I like to make mine extra thick!

I think it gives it a better taste

I love the crust. The combination is a must! Well not really. But, yes. I love the crust.

I love the graham cracker crust

Sometimes it is too strong of a flavor for me. It's dark a bit spicy.

In that case, I use SHORTBREAD COOKIE or YELLOW CAKE as a crust.

I love all,next time you eat crust,plse call me i will help you to eat other,,,cherssss





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