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The Watercooler
Need help from a cheesecake baking expert...
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<blockquote data-quote="donna723" data-source="post: 485541" data-attributes="member: 1883"><p>It's the fat content. Most regular cookies already have a high fat content and cannot absorb much more. The things usually used to make a crumb crust (graham crackers, vanilla wafers) are very dry and can absorb the extra butter to make them hold together and keep their shape in the pan.</p><p></p><p>I've never tried it but if this is a baked cheesecake using a springform pan, you should be able to make a crust with any of the prepared cookie doughs you can buy in the grocery store. Just press it into the bottom of the pan and let it partially bake before adding the cheesecake batter to the pan.</p></blockquote><p></p>
[QUOTE="donna723, post: 485541, member: 1883"] It's the fat content. Most regular cookies already have a high fat content and cannot absorb much more. The things usually used to make a crumb crust (graham crackers, vanilla wafers) are very dry and can absorb the extra butter to make them hold together and keep their shape in the pan. I've never tried it but if this is a baked cheesecake using a springform pan, you should be able to make a crust with any of the prepared cookie doughs you can buy in the grocery store. Just press it into the bottom of the pan and let it partially bake before adding the cheesecake batter to the pan. [/QUOTE]
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