For crust 18 crackers is way too much especially for the little butter he adds. I would use only NABISCO original graham ..About 12-15 crackers should do it, finely crushed -add 6tbs melted unsalted butter, a dash of kosher salt and 2 tbs of white sugar if you wish along with dashes of cinnamon/ nutmeg powder. I baked crust for 10 minutes at 350 (others bake theirs at 375 for 7 minutes). I foil a cookie/sheet pan not the actual springform as I don't place mine in a water bath (I simply fill a rectangular pan with hot water and place it on the lowest rack of the oven -- cheesecake/ cookie sheet on middle rack). I zest lemongrass rather than a lemon, and orange zest. I use high grade vanilla extract (haitian vanilla essence is amazing in my opinion). I mix light or heavy cream with lowfat or regular milk to total 2/3 cup of "milk". Sour cream, eggs, cream, milk, butter all at room temp and have to be very very very soft or warm because I mix everything by hand/spoon. I bake my cake at 325 not 350 for just under 1 hour ( 57-58 minutes does the trick with toasted sides puffed up and a bit of jiggle in the middle. I crack oven door open to cool with no heat for exactly ONE hour. No cracks EVER! Cool on counter for ONE hour - chill in fridge overnight covered with foil or plastic wrap. When taken out of oven I run warm butter knife around edges to prevent from sticking to ring. AMAZING!! Amazing!!????
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For crust 18 crackers is way too much especially for the little butter he adds. I would use...