Sun, Dec-12-10, 11:29
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Senior Member
Posts: 270
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Plan: LC
Stats: 260/218/150
BF:Definitely!
Progress: 38%
Location: Ontario, Canada
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Cheesecake crust, tweaked
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Originally Posted by BawdyWench
The trouble is finding Brazil nuts. My grocery store doesn't carry them; at least I've never seen them. I'm going this morning and will look again. They don't have any "loose nuts" (sounds like a medical condition!) in the produce department, and I've never seen anything other than walnuts, pecans, and almonds in the baking aisle.
What's your complete recipe for the crust?
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So you got your loose nuts!  (It's snow tire season here in the Great White North, and last week I had my nuts tightened.)
My recipe is your recipe:
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If you like, you can make a crust out of 1 1/2 cups almond meal (ground almonds), 1/4 cup splenda, and 1/4 cup melted butter.
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So I'd start with 1 1/2 cups, heaped, of raw brazil nuts and grind 'em up in the food processor. Then measure and adjust.
I'm using only 1/2 the Splenda these days, so 2 Tbsp, and I like to add 1 tsp cinnamon. Bake this crust for 15 mins at 350 until it's golden brown. Meanwhile, you can make the filling. I then reduce the oven temp to about 300 for the cheesecake itself.
Your DH can have his crust, and you can eat it too!
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