ISO cheesecake crust ideas...
Ok, two years ago, I had a piece of cheesecake that had the BEST crust! Sweet, crispy, and tasted like caramel. I've been wanting to recreate that crust, but haven't really had the chance.
I made a cheesecake a little over a year ago, and my other half, PeppA, loved it. I used a standard short dough (think sugar cookie) crust, that I learned in college.
I've since realized that to get a decent "caramel-like" taste, I'm probably going to have to use brown sugar somewhere in the crust.
Two days ago, I made a cheesecake. 10" in diameter, tasted great, nice and thick, etc. Somehow I got it into my head to make chocolate chip cookie dough, minus the chips and nuts, and use that for a crust, which I did.
It tasted good. The one thing I hadn't counted on was the leavening in the cookie dough (I used a half-batch of the Nestle Tollhouse recipe). The resulting crust came out spongy and soft (like the cookies would have been).
I'm now thinking I want to go back to a short dough crust, but instead of white sugar, use brown sugar for the crust.
Heck, if I can't get a good caramel-like flavor then, I might just make the brown sugar short dough, bake it, the drizzle a little caramel over the crust before I pour the cheesecake batter in.
Any ideas, folks?
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