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Blind bake nut based crusts?
Posted on 2/12/16 at 7:29 am
Posted on 2/12/16 at 7:29 am
Making a chocolate cheesecake with a pecan crust. Should I blind bake the crust first, or just refrigerate it well before adding the filling and baking it all?
Posted on 2/12/16 at 7:40 am to Schwartz
I brown my pecan crust for Mississippi mud. Seems to hold together better.
Posted on 2/12/16 at 7:44 am to Schwartz
How long does the cheesecake cook, and is it in a Bain Marie? If you blind bake it and then cook for, say, another 90 minutes not in a water bath, you run the risk of overly browned nuts and a too sturdy texture. A compromise is to lightly toast the nuts or nut flour before making the crust, then don't blind bake.
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