"sf" > ha scritto nel messaggio
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> 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!

Ohhhhhh! Welcome back!
>
> 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.

Ahhhh! I understand! The taste was so good!!!! It's a pity don't make it
again
>
> 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

Noo! Your crust went well for me. but I had to add more cheese! Only this!
Thank you very much for recipe and explanations.

--
cheers
Pandora
>