f the pan (tamping the crust with a heavy, flat-bottomed object
nd. Set springform pan with cooled crust on 18-inch-square doubled
br>Cheesecake filling:
In a stand mixer fitted with paddle
For the crust: Preheat oven to 350 degrees
.
Prepare Graham Cracker Crust (**See Recipe below).
Combine cream
blender, crush the gingersnaps with the 2 tablespoons sugar.
CRUST.
Preheat oven to 350\u00b0F with rack in middle position.
\" springform pan with vegetable oil spray.
Crust: In a plastic
up helps for an even crust). Bake 12 minutes, cool
Make this cake one day ahead.
For crust: Wrap foil tightly around
FOR THE PECAN CRUST: Preheat oven to 350 degrees
nch springform pan. Bake until crust is set. about 8 - 10
Make crust: Preheat oven to 350F with rack in middle. Pulse almonds,
Almond Crust:
Preheat oven to 350\
00b0F and then making the crust. I used my blender to
utter over, and mix with rubber spatula until evenly moistened
b>with Strawberry Glaze (** Recipe Follows).
Remove sides of pan and refrigerate cake
Transfer mixture to a colander with the bowl underneath. Cover and
CRUST--------------------.
Gently combine 1 1/
CRUST: Combine well the graham cracker