S'mee [AKA Jani] wrote on 05 Sep 2005 in rec.food.cooking

> Here's a recipe that I use (and post) a lot -- it calls for cream
> cheese, not ricotta (although that does sound good):
>
> Very Best Cheesecake
>
> CRUST
>
> 1½ C. Graham Cracker crumbs (about 18 crackers)
> ¼ C. sugar
> 5 T. melted butter or margarine
>
>

I like to add stuff to the crust...things like cinnamon, nutmeg or almond
extract depending on the actual recipe of cheese cake you make. Cinnamon
really improves the crust in general...got that from the Cake and pie bible
by Irma what'shernamestartswithaB. Almond extract works well with chocolate
cheesecakes. Nutmeg punches up the flavour in apple cheesecakes.
--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.