I have fallen in love with America's Test Kitchen's recipe for lemon cheesecake. Animal crackers in a crumb crust...who knew? It's really good. I just made it f
When a receipe uses cookie crumbs mixed with melted butter for a base, it usually requires it to go into the oven for about 10 minutes. I am wondering why it ne
I have a recipe that calls for one cup of graham cracker crumbs. How many crackers am I going to need to crush? I'm having trouble finding an answer partly b
I'm trying to find a general and reliable Cookie-to-Butter ratio (or weights) that I can use when I make crumb crusts for no-bake pies. My old baking textbook,
No matter what I do, my recipe produces bread that is pretty dense, I get none of those nice huge holes in the crumb. My recipe goes like this
My first cheesecake was too salty, particularly around the crust, and I want to know what could have caused it. One possibility is that I mismeasured the salt,
I'm thinking of changing a Mocha-Mint Cheesecake recipe of mine to a more plain Peach Cheesecake. Among the other things that need to be modified, I was thinki
I recently made a no bake blueberry cheesecake with its crust made of cookie crumbs(Used Digestive Biscuits as cookies), Brown sugar and melted butter. After ke
Where I live, we don't have any kind of Graham crackers. I've used other cookies before instead of the regular Graham crackers without a problem. I now came acr
For a bake sale, I made a pumpkin cheesecake with a ground ginger-snap cookie crust. It's the first time I had ever made the recipe. As I do whenever I make c
I'm making a cannoli cheesecake from this recipe (http://www.delish.com/cooking/recipe-ideas/recipes/a43604/cannoli-cheesecake-recipe/). I will be adding 1-2 t
I made a delicious pumpkin pie for Thanksgiving using Trader Joe's triple-ginger gingersnaps. The ginger flavor really complements the pumpkin. Following a basi