Because I made
my cheesecake in a square pan instead of a round one, I didn't make a crust on the sides, just on the bottom.
Not exact matches
Cracks at all sides, obviously cramming more than 700 grams of
cheesecake batter
in a 6 - inch
square pan is a no - no.
Press the crust evenly into the bottom of a
square pan, and set it
in the freezer while you make the
cheesecake!
I formed this
in a
square baking dish to cut into
squares, but you could also form it
in a spring - form
pan for a more traditional
cheesecake shape.