Pandora wrote:
> I've made sf cheese cake. I've used the recipe she posted in the cheesecake
> thread.
> You have told me that you liked it with few crust. I must say that crust was
> too much and filling was few. Another thing: crust wasn't very crispy!
> Pheraps it must stay more in the fridge!
> Taste was very good
> What do you think is happened?
> I send you these pics (don't look near the letter *f * : cat love
> chocolate!
> http://tinypic.com/einnrm.jpg
> http://tinypic.com/einnsz.jpg
>
> --
> cheers
> Pandora

LOL! Hey, those are my initials... I am honored! Thank you!

Let me explain that the crust isn't supposed to be crispy in the end.
It's fairly crispy when you take it out of the oven (pre-baked), but it
softens up after the filling is added. That recipe is really meant for
an 8 inch pie plate. If you'd used a smaller pan (yours looks like 10
inches), obviously the filling would have been thicker. Try an 8 inch
pan next time and if you think you need more filling, make more. I
make my cheesecake in springform pans, like you. But it turns out
better (using that recipe) in a pie plate. I double the filling when I
use a springform.

PS: Crust is a real "option" because you can make as much or as little
as you like. However it takes a couple of times to "tweak" the recipe
to your liking. My favorite store bought cheesecake barely has a
crust... it amounts to just a sprinkling of graham crackers sprinkled
on the buttered pan.


sf