aggieterpkatie
Swiss Army Wife
I was going to suggest making homemade graham crackers. King Arthur has a recipe that is really good. Just make substitutions for things like the veggie oil with other things you'd rather use. 
Graham cracker crust substitute
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freemotion
Food Guru
Oh, boy, now I have to make three cheesecakes..... 
lwheelr
Lovin' The Homestead
Round, square, the cheesecake really doesn't care. A springform pan is just nice because it holds the shape when you dish it out.
Pie pan works well too.
I like the old fashioned crust much better than graham cracker, because it is so much lighter tasting, and does not overpower or clash with the flavor of whatever topping we put on.
Pie pan works well too.
I like the old fashioned crust much better than graham cracker, because it is so much lighter tasting, and does not overpower or clash with the flavor of whatever topping we put on.
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freemotion
Food Guru
You win! But I have to try the oatmeal one next, and will have to make the graham crackers. I love a graham cracker crust!
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- #15
freemotion
Food Guru
I think I finally found the "keeper" recipe. Here is what I used for the crust for today's cheesecake:
I didn't really measure, so these amounts are approximate. I used a large....um....hmmm.....I knew the name of this pan once.....it is a kinda big round Corningware dish from the French White collection, has short straight sides, reminds me of a flan pan but is not indented....bigger than a pie plate, shorter sides than a cake pan. Someone here told me what it is called once....anyways, here is what I used and I had enough leftover to line a 20 oz bowl and make a smaller cheesecake, too, and had a bit of dough leftover besides.
3/4 c lard
3/4 c chevre
salt
2 c soft white wheat flour
1/3 c sugar
1.5 tsp cinnamon
Cut in the lard and cheese until well mixed. Roll out or pat into the pan. Fill with filling bake.
For the filling, I beat together:
3-4 cups chevre
kefir...maybe half a cup? Milk will do also.
1/3 c honey
dash of salt
2 eggs plus one yolk
a good glug of homemade vanilla extract
Baked at 350 until mostly set. It will finish setting as it cools. I probably had it in the oven for 50 min, maybe.
I made a sauce for it with raspberries, honey, and a bit of stevia.
I didn't really measure, so these amounts are approximate. I used a large....um....hmmm.....I knew the name of this pan once.....it is a kinda big round Corningware dish from the French White collection, has short straight sides, reminds me of a flan pan but is not indented....bigger than a pie plate, shorter sides than a cake pan. Someone here told me what it is called once....anyways, here is what I used and I had enough leftover to line a 20 oz bowl and make a smaller cheesecake, too, and had a bit of dough leftover besides.
3/4 c lard
3/4 c chevre
salt
2 c soft white wheat flour
1/3 c sugar
1.5 tsp cinnamon
Cut in the lard and cheese until well mixed. Roll out or pat into the pan. Fill with filling bake.
For the filling, I beat together:
3-4 cups chevre
kefir...maybe half a cup? Milk will do also.
1/3 c honey
dash of salt
2 eggs plus one yolk
a good glug of homemade vanilla extract
Baked at 350 until mostly set. It will finish setting as it cools. I probably had it in the oven for 50 min, maybe.
I made a sauce for it with raspberries, honey, and a bit of stevia.
