Wednesday, November 16, 2011


This is what the cheesecake looks like when it is finished baking in its pan of hot water and wrapped in aluminum foil. 
the chilled and ready to eat cheesecake
My wife suggested that I try a crust made with gingersnaps.  The first thing you learn when trying to make a crust of ginger snaps is you can't roll them into crumbs.  I had to put them in a small food processor to turn them into crumbs.  For this recipe we used 2 cups of ginger snap crumbs and 1/2 cup of butter to make the crust.  The gingery crust was excellent, the texture was almost identical to the graham cracker crust and the only difference we noticed was the exotic addition of the ginger.

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