Cooking For Engineers

[mumu33]

Can some one answer this, on a kraft magz. for a cheesecake you bake it in a 13x 9 pan lined with foil using a graham cracker crust mixture. The recipe says nothing about greasing the foil before you put graham cracker mixture in,in fact they dont even says to grease a spring form pan before you put graham cracker mixture in . Other recipes that use this crust all say to grease pan or foil before adding crust ,(graham cracker crust). So which way are you suppose to do this method? I assume with foil it is to get the cheesecake out of pan better,but wouldnt the crust stick to foil if i dont grease it or even the springform pan?

Mumu

[Michael Chu]

The cheesecake recipe on Cooking For Engineers also does not grease the springform pan. I'm surprised that any graham cracker crust recipe asks you to grease the springform pan since a large amount of butter is contained in the crust (it's usually graham crackers, sugar, and melted butter). It's not going to stick... What might stick is the cheesecake itself (the portion not protected by the crust) but usually you run a knife along that egde to loosen it from the pan during cooling.

[mumu33]

Mr. chu,

Correct me if i am wrong but the new york plain cheesecake you have it does mention to butter bottom of spring form pan. 1/2 for bottom other 1/2 for sides when crust is done? Confused?


Mumu

[mumu33]

Mr. Chu,

Please read my post before.

THanks

[Michael Chu]

Ah, apparently 2-1/2 years ago I buttered the pan. I don't seem to be doing this anymore, which means it was never really necessary.

[mumu33]

thank you,

Mumu

[aniketvichare]

Cheesecake is a sweet dessert consisting of one or more layers. The main, and thickest layer, consists of a mixture of soft, fresh cheese, eggs, and sugar. If there is a bottom layer, it often consists of a crust or base made from crushed cookies, graham crackers, pastries, or sometimes sponge cake.