Shortbread Crust
The result should be crumbly and just barely holds together if you press it between your fingers. The above amount turned out to be twice what I needed for the cheesecake below, so take half of the above and press it into the bottom of a mini springform cake pan. Cheesecake
|
Results Hmm, no notes on this one. I'll have to try it again and get back to you. If it had been an utter disaster, I would have made notes. I recollect that the shortbread crust tended to stick to the allegedly non-stick pan, so it might work better going the piecrust route. Piecrust would also be more historically accurate for the dish, although this recipe is more in the "inspired by" than "exact reproduction of" category. Calories per batch: 1073 (Calories from fat: ca. 550) |
|
Copyright © 2004 Heather Rose Jones, all rights reserved |