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Crust Variations, Cheesecake


GRAHAM CRACKER:
30 Graham cracker crumbs, finely chopped
3 tablespoon Sugar
1/4 cup Butter or margarine, melted

CHOCOLATE CRUMB:
1 1/2 cup Chocolate wafer cookies finely ground, 24 cookies
3 tablespoon Sugar
1/4 cup Butter or margarine

GINGERSNAP:
1 1/2 cup Round gingersnaps, finely ground, 30 cookies
3 tablespoon Sugar
1/4 cup Butter or margarine

NUT CRUST:
3 oz Pecans, almonds, pistachios, hazelnuts, toasted, finely ground
3/4 cup Plain or chocolate graham crackers, finely ground
3 tablespoon Sugar
1/4 cup Butter or margarine, melted

In bowl combine all ingredients except butter. Stir in butter until well blended. For nut crusts, press crust in pan and bake in oven preheated to 325 F for 10-12 minutes or until lightly browned. Let cool completely before filling with cheesecake batter.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.