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Need help from a cheesecake baking expert...
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<blockquote data-quote="InsaneCdn" data-source="post: 484957" data-attributes="member: 11791"><p>And yes, it has to be YOU, not your mom/aunt/cousin/friend/husband/... </p><p>Because... I have a semi-difficult child kid who will not take no for an answer on this kind of stuff. </p><p>(the supposedly tough stuff, isn't an issue... so it has to come out somewhere, right??)</p><p></p><p>She's made a chocolate cheesecake - that the fellows in our house INSIST be made on a weekly basis (well.. we don't. but... it will get from time to time). Problem is... She likes to <em>experiment</em>. Make something twice, and she's "bored" of making it. Doesn't matter if K1 would clean her room and do her chores for her just to get some.</p><p></p><p>So... she wants to make another cheesecake.</p><p>This time, "pumpkin".</p><p>I've vetted the recipe... the "cake" part looks no harder than the chocolate one... so, fine.</p><p></p><p>But... the base for it... calles for ginger-snap crumbs.</p><p>Can't buy them. (can get oreo, which is what we used for chocolate one).</p><p>So, made some. A few got over-baked, so she wants to use THOSE to make the cheesecake base.</p><p>They will make good crumbs, but not necessarily the right texture... won't absorb butter etc. to actually form crust...</p><p> </p><p>So.</p><p>Anybody else done this? </p><p>How do you get the crumbs to stick together when they won't absorb any more butter?</p><p>Any alternatives to the melted-butter route?</p><p></p><p>I don't want to put a whack of $$ into ingredients, and have it not turn out...</p><p></p><p>She needs a really good crust... or the fellows won't eat it, and I can't eat it.</p><p></p><p><meek little whimper></p><p></p><p>Thanks.</p><p></p><p></p><p>p.s. in case you're wondering... no, this is NOT the biggest problem on my list... just happens to be the only one I can do something about right now...</p></blockquote><p></p>
[QUOTE="InsaneCdn, post: 484957, member: 11791"] And yes, it has to be YOU, not your mom/aunt/cousin/friend/husband/... Because... I have a semi-difficult child kid who will not take no for an answer on this kind of stuff. (the supposedly tough stuff, isn't an issue... so it has to come out somewhere, right??) She's made a chocolate cheesecake - that the fellows in our house INSIST be made on a weekly basis (well.. we don't. but... it will get from time to time). Problem is... She likes to [I]experiment[/I]. Make something twice, and she's "bored" of making it. Doesn't matter if K1 would clean her room and do her chores for her just to get some. So... she wants to make another cheesecake. This time, "pumpkin". I've vetted the recipe... the "cake" part looks no harder than the chocolate one... so, fine. But... the base for it... calles for ginger-snap crumbs. Can't buy them. (can get oreo, which is what we used for chocolate one). So, made some. A few got over-baked, so she wants to use THOSE to make the cheesecake base. They will make good crumbs, but not necessarily the right texture... won't absorb butter etc. to actually form crust... So. Anybody else done this? How do you get the crumbs to stick together when they won't absorb any more butter? Any alternatives to the melted-butter route? I don't want to put a whack of $$ into ingredients, and have it not turn out... She needs a really good crust... or the fellows won't eat it, and I can't eat it. <meek little whimper> Thanks. p.s. in case you're wondering... no, this is NOT the biggest problem on my list... just happens to be the only one I can do something about right now... [/QUOTE]
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