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Need help from a cheesecake baking expert...
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<blockquote data-quote="SRL" data-source="post: 485002" data-attributes="member: 701"><p>I think recipes for homemade gingersnaps contain too much fat to stick together well as crumbs. Think of how dry the most common ingredients for cheesecake crusts are (vanilla wafers and graham crackers) compared to the texture of a homemade gingersnap.</p><p></p><p>If she's set on a gingersnap crust, you might see if you can find these--they're cheap at my stores.</p><p><a href="http://www.amazon.com/Annas-Ginger-Thins-150g-5-25oz/dp/B000LRH4LU" target="_blank">Annas Ginger Thins, 150g (5.25oz): Amazon.com: Grocery & Gourmet Food</a></p><p>They absorb moisture very quickly once they're open, as in open at night and the next morning they'll be soft.</p><p></p><p>If she's set on using the crumbs she made you might try using the base for the Chocolate lush recipe, only fold in some sugar and gingersnap crumbs instead of the nuts. It will have a different texture (more crust/bisquitlike) but it might work. </p><p></p><p>You know--I'll tell you what I'd do with that. I'd mix gingersnaps and vanilla wafer crumbs to form the crust. Try a little and see if it works.</p></blockquote><p></p>
[QUOTE="SRL, post: 485002, member: 701"] I think recipes for homemade gingersnaps contain too much fat to stick together well as crumbs. Think of how dry the most common ingredients for cheesecake crusts are (vanilla wafers and graham crackers) compared to the texture of a homemade gingersnap. If she's set on a gingersnap crust, you might see if you can find these--they're cheap at my stores. [URL="http://www.amazon.com/Annas-Ginger-Thins-150g-5-25oz/dp/B000LRH4LU"]Annas Ginger Thins, 150g (5.25oz): Amazon.com: Grocery & Gourmet Food[/URL] They absorb moisture very quickly once they're open, as in open at night and the next morning they'll be soft. If she's set on using the crumbs she made you might try using the base for the Chocolate lush recipe, only fold in some sugar and gingersnap crumbs instead of the nuts. It will have a different texture (more crust/bisquitlike) but it might work. You know--I'll tell you what I'd do with that. I'd mix gingersnaps and vanilla wafer crumbs to form the crust. Try a little and see if it works. [/QUOTE]
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