I shouldn’t even have to say this, but graham cracker crust is an iron clad requirement. I bet a lot of you out there are reading this and thinking “well DUH”. I envy you.
I had a “cheesecake” that some idiot made in an ordinary pastry pie crust. Not enjoyable.
I would extend this to a proper thickness grade cracker crust. Miss me with that 1mm thick stuff that just gets wet and nasty. Give me that 5mm thick goodness thats just the right level of moist. Not dry, but not wet.
This pumpkin cheesecake recipe uses gingersnaps instead of graham crackers… it might change your mind about acceptable crusts, but it isn’t in the ‘plain cheesecake’ category because: pumpkin!
I shouldn’t even have to say this, but graham cracker crust is an iron clad requirement. I bet a lot of you out there are reading this and thinking “well DUH”. I envy you.
I had a “cheesecake” that some idiot made in an ordinary pastry pie crust. Not enjoyable.
I would extend this to a proper thickness grade cracker crust. Miss me with that 1mm thick stuff that just gets wet and nasty. Give me that 5mm thick goodness thats just the right level of moist. Not dry, but not wet.
Ooh. VERY important detail. Good one!
This pumpkin cheesecake recipe uses gingersnaps instead of graham crackers… it might change your mind about acceptable crusts, but it isn’t in the ‘plain cheesecake’ category because: pumpkin!
I’d definitely try that!
oh god. i have also suffered the first world horror that is a pie crust cheesecake. never again