mycatthai

January 7, 2012 at 12:45pm

Have used this recipe and taste is wonderful. Crust does not stay crisp, however. I do use a water bath too bake the cheesecake. What can I do to keep my crust solid? Sadly, because the cheesecake needs to be refrigerated, it's difficult to keep the crust from softening in the cold storage. You can try spreading melted chocolate on the crust and letting it set before adding the filling. Another barrier is a lightly beaten egg white that you spread on the crust then bake at 350' for 3 - 5 minutes and cool before adding the filling and baking again. Happy Baking! Irene @ KAF
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