NEED YOUR HELP! ASAP, PLEASE!

[Laura B]

Since this crust is cookie-crumb based, not a flour crust, I think you could use the blender. You could even just put all of the cookies in a ziplock and use your hands to break them up and then use a rolling pin to crush them really fine. Then just pour into a bowl and add the sugar and butter.

Good luck! This cheesecake is worth the effort, I promise.

[SusanMac]

While we're on the subject.....do you find that a pastry blender makes a big difference vs. the 2 knives/2 forks method? I keep meaning to get a pastry blender and honestly just keep forgetting. I only remember when I'm in the throws of making the actual dish.

Also...this is about the 4th string of messages I've seen on how great the lemon swirl cheesecake is. I've just got to try it. It might rank up there as one of CL's best.

[chefandi]

I am making the lemon swirl cheesecake tonight and it says to make the crust in a food processor and i don't have one! Is there any other way to make this without a processor? Thanks!

[AndreaU]

I don't have a food processor, so I usually substitute my blender whenever possible. I've never made this recipe (though I think I need to after reading so many rave reviews!), but perhaps a blender would work.

[lindrusso]

chefandi -

Here's what many crust recipes say to do. You can use a pastry blender (the hand held thing) or two forks. First whisk together the flour and sugar. Then work the butter into the mixture with the pastry blender or forks. Then add the water and toss lightly until just blended. I'm not sure, but I think a regular blender would not work as well - maybe get too gummed up???? Good luck!

[This message has been edited by lindrusso (edited 04-13-2001).]

[woodsl]

I made this cheesecake and used a hand held pastry blender for the crust (the kind I use to make pie crust). It turned out fine.

[woodsl]

SusanMac,

I don't think the pastry blender makes a big difference in the final product; I just think it is easier.

By the way, this cheesecake is really good - except I had a couple of people tell me they thought the lemon curd was not sweet enough. Maybe they just don't like lemon that much, or maybe I needed to swirl it into the cheesecake batter more.

[This message has been edited by woodsl (edited 04-14-2001).]