Alex, the egg wash is a very good idea.
But you could also sprinkle a very light coating of graham cracker crumbs
into the crust before baking as well. The crumb sprinkle would hold the
juice from the filling, leaving the bottom of the crust intact.
Try either idea and choose the one you prefer.
Carol B.
----- Original Message -----
From: "Alex Hall" <mehg...@gmail.com>
To: <cookinginthedark@acbradio.org>
Sent: Sunday, September 22, 2013 8:17 PM
Subject: [CnD] tip for knowing when a cheesecake is done, plus crust
question
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)
mehg...@gmail.com
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