Basic Cheesecake Crust: Recipe


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

 

 

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Categories: Cheesecake; Dessert


The History of Recipes

It is quite possible to follow the history of transcribed cooking instructions far back into ancient history, at least as far as pharonic Egypt, and possibly even further. Interesting though that is, sadly, these old recipes were just very simple hieroglyphic or cunieform recipes for preparing meals.

Progressing into Roman times around 25BC a roman called Apicius compiled some scripts describing recipes enjoyed by wealthy roman citizens. He recounts how the meals of wealthy Romans were separated into hors d`oeuvre, entrees and dessert, a style of dining still practiced today. Additionally, he tells us how the Roman chefs made use of a good variety of aromatic flavors, including some familiar names like bay, fennel and parsley.

Later on in the 1400s, people returning from the crusades brought us many foods and spices from Arab cooking, including spices such as coriander, parsley, basil and rosemary. These new foods and tastes prompted an outbreak in recipe manuscripts, many of which still exist in private libraries.

By the advent of the twentieth century, cookery books were in high demand, as a result of more people being able to read, more spare time and a general increase in wealth.

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