I'm toying with the idea of a crustless cheesecake in a high sided pie plate. Anyone ever tried this? Think it would work?
Crustless cheesecake?
- Thread starter Alix
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Dawgluver
Chef Extraordinaire
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- Apr 12, 2011
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I decrust everything. I would imagine you'd have to grease the pan up pretty well?
lightly buttered, same as you would do the sides of of the springform pan
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I love you guys. Done and waiting its turn for oven space.
Andy M.
Certified Pretend Chef
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I might do that next time. Oven space and timing is at a premium at the moment. I have a roast in the oven right now. I'm going to interrupt it and put in the cheesecake and pumpkin pie. I have little shortcake type molds. I thought it might be neat to try those with a cheesecake batter and fill the little centers with berries and sauce. Next time.
That sounds good.
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I haven't served it yet Tatt, its in the fridge awaiting the strawberry topping I made and the whipped cream too. I'll try to remember to take a picture but I'm going to be running again today. It looks perfect. I overbrowned the very edges of the cheesecake, but the consistency and everything else looks perfect. I'll post about the taste after dinner tonight.
