Hi all, The other day I asked about knowing when a cheesecake is done based on cracks. It turns out that you can do a simple knife test to figure this out. Insert a butter knife (gently) into the center of the cheesecake. If it comes out with daubs of filling clinging to it, the cake is not done. If it comes out with a thin, even layer of partially set filling, it is done. If it comes out totally clean, you're probably in trouble. <smile> This worked on a pumpkin cheesecake, but I see no reason it would not work on other types as well.
Now, the question. The cake I made used a Graham cracker crust, my favorite ever. The next day, though, the crust was getting soggy on the bottom, which is too bad since the next day is really the best time to eat a cheesecake. I read online that you can lightly brush the crust with egg wash before blind-baking it, and I'll try that next time, but does anyone have any other tips for keeping your crumb crusts crunchy while letting a custard-based dessert set? Thanks. Have a great day, Alex (msg sent from Mac Mini) [email protected] _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
