Ingredients
1 1/2 cup crushed graham crackers (1 package)
1/4 cup sugar
5 tbsp melted butter
Directions
Mix the graham crackers and sugar, then add butter and mix with a fork
until completely moistened. Press mixture into the bottom and up
1/3rd of the side of a 9-inch springform pan. Refrigerate for 1 hour.
Variations: Use ginger snaps instead of graham crackers for a spicier
crust or for cakes like pumpkin. Use chocolate wafers instead of
graham crackers for a chocolate, white chocolate, or certain
fruit-flavored or ~topped cheesecakes like raspberry, cherry, or
orange. For a sweeter, moister crust (do this only if the cheesecake
is going to get eaten quickly, because it gets mushy faster) use
brown sugar instead of white.
(see also Basic Cheesecake Filling and Basic Cheesecake Method &
Toppings)
* The Polka Dot Palace BBS 1-201-822-3627. Posted by FAYLEN
Servings: 1 crust
Basic Cheesecake Crust: Recipe brought to you by Recipe Ideas
Categories: Cheesecake; Dessert
The History of Recipes
Experts have tracked the existence of recipes back into the far past, in truth as far back into recorded history as the ancient Egyptians, and potentially, even further back. However, these, old cookbooks were just very basic pictorial, hieroglyphic or cunieform recipes for meal preparation.
Fascinatingly, the most ancient recipe discovered, according to experts are a few stone tablets in the Sumerian language which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel `wonderful`. As we move into The time of the roman empire 25BC a man called Apicius created a few documents which described recipes enjoyed by wealthy Romans. In his works, he recounts how the meals of wealthy Romans were split into hors d`oeuvres, entrees and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also tells us how the ancient cooks were skilled in the use of many different aromatic flavors, including some familiar names for example thyme, mint and parsley. In the 15th century, knights returning from the crusades brought us many new spices and herbs from the holy lands, including spices like basil and coriander. The introduction of these new foods and spices caused an outbreak in recipe manuscripts, some of which are now in private cookery archives. Over the next few centuries, the rich families of Wesstern Europe tried to serve the most exotic banquets, and consequentially the best chefs and their recipe collections became highly prized. Nevertheless, it wasn`t until the 1800s that haute cuisine and recipe publications became really popular. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted much of their lives to assembling, trying out, and writing down the recipes of their peers. By the arrival of the twentieth century, cooking publications are increasing in popularity mostly due to better eduction, people having increased leisure time and disposable income. |
We hope you enjoy this Basic Cheesecake Crust_ recipe.
