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#1
08-08-2005, 10:00 AM
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 Hello from Las Vegas I recently made a Key Lime Cheesecake. The recipe calls for 1/2 cup of butter or margarine in the graham cracker crust portion - when I bake the cheesecake, the butter melts into my oven - even when I wrap the spring form pan in aluminun foil. Anyone have any suggestions?      |
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#2
08-08-2005, 02:14 PM
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 Hello Mary, You've posted your question in the Welcome Forum, which is for introducing yourself. Please return to the Welcome Forum and do so. We'd like to give you a proper welcome to our community! In the mean time, I'm moving your post to the Baking Questions forum where it'll get the responses you're looking for. You'll want to post the text of your entire recipe so bakers can get an idea for how to make suggestions. Mezzaluna
__________________ Moderator, Welcome Forum ***It is better to ask forgiveness than beg permission.*** |
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