You'll find cheesecakes rarely have a crispy crust, even pre-baked crusts. That's what happens with custard-type cakes - it is the nature of the beast. You could seal the crust with a lightly-beaten egg white (pre-bake the crust; remove from the oven to cool; brush on beaten egg white and place in the oven again to bake a few minutes longer; cool crust completely before adding filling). This method works with both, sweet and savory cheesecakes. Another tip for sweet cheesecakes is to create a barrier by 'painting' the crust with melted chocolate. Allowing the chocolate to completely set, before pouring in the filling. And, there are times, when I omit the crust altogether, lining the pan with a round of parchment paper instead. Baked cheesecakes hold up well without a crust. Which reminds me, if you still want a crust on your cheesecake, add it on last. By that I mean, once the cake is baked and cooled, pat the loose crumbs onto the cake by hand (needless to say, this works best with small cheesecakes, as it would be awkward with cakes larger than 8-inches). Sol

God, I love Google. Here is Sue's recipe. Roasted (or Grilled) Vegetable Gratin 1 Red pepper 1 Yellow pepper 1 Green pepper 1 Large Zucchini, Peeled and trimed 12 Ounces Mushrooms, chopped 1 Tablespoon Butter, optional 3 Slices Prosciutto, optional 4 ounces Fontina cheese, or Goat or mozzarella olive oil 1. Cut peppers into sections, remove seens and white membrane 2. Slice zucchini lengthwise into 1/4" slices - set aside 3. Saute mushrooms in butter until juices are rendered and evaporated - set aside. 4. Coat peppers and zucchini lightly with olive oil and broil or grill until tender(approx 15 minutes) and skin on peppers blisters 5. When cool enough to handle, remove skin from peppers - set aside to cool 6. Grate or thinly slice the Fontina or mozzarella 7. Line a small loaf pan (6x3) with plastic wrap that extends 6" beyond the end of the loaf pan 8. Layer cooled zucchini and peppers, mushrooms, and cheese in alternating layers 9. Cover with plastic and gently compress Place in refrigerator for 24 hours with a heavy can or brick weighing the layers Place in freezer 25 minutes before serving, so slicing is easier Unmold, slice, and serve with mashed roasted garlic, pesto, or flavored oils, accompanied by toasted Italian bread slices

This is more of a cheesecake pie than a cake. But if you want something that tastes great and is quick to make and ready for dinner than you might like this. You can bake this in your oven, but the original recipe calls for baking it in the microwave. It is the only thing that I actually cook/bake in the microwave and it turns out perfect every time. Home Cookin Chapter: Recipes From Thibeault's Table Marble Swirl Cheesecake Pie =========================== 1 1/2 cups chocolate wafer cookie crumbs (Or substitute Graham Cracker Crumbs) 1/3 cup of finely chopped walnuts 2 Tablespoons sugar 6 Tablespoons melted butter Filling 2 packages (8 oz each) cream cheese 1/3 cup granulated sugar 2 eggs 1 1/2 teaspoons vanilla extract 1/2 cup semi sweet chocolate chips . To prepare crust: In a 9 inch glass pie plate place butter. Microwave on HIGH until melted, about 1 minutes. Mix cookie crumbs, walnuts and sugar and stir into the butter. Press on bottom and sides of pie plate. Microwave on HIGH for 2 minutes. Rotate 1/2 turn and microwave until crumbs are set, about 2 more minutes. Cool on a wire rack. Set aside To prepare filling: In a medium microwaveable mixing bowl place cream cheese; microwave on MEDIUM power until softened, 30 to 50 seconds. Add sugar; beat until combined. Beat in eggs, one at a time just until incorporated; beat in vanilla extract; pour into cooled crust; set aside. In a small microwaveable bowl place chocolate chips; microwave on MEDIUM until chocolate can be stirred smooth, 3 to 4 minutes. Drop spoonfuls of chocolate onto cream cheese mixture; using a fork, swirl chocolate through cheesecake for a marbling effect. Microwave, uncovered, on MEDIUM for 5 minutes; rotate pie 1/2 turn. Microwave on MEDIUM until edges are set but centre wiggles slightly when jiggled, about another 5 minutes. Cool on a wire rack, about 30 minutes. Refrigerate until cold about 4 hours. This one is also wonderful. But should be made a day in advance of serving. Home Cookin Chapter: Recipes From Thibeault's Table Praline Cheesecake ================== 1-1/4 cup crushed graham crackers 1/4 cup granulated sugar 1/4 cup finely chopped pecans toasted 1/4 cup butter melted 3 - 8 oz packages cream cheese 1 cup packed brown sugar 2/3 cup evaporated milk NOte: I used coffee cream 2 Tablespoons all purpose flour 2 teaspoons vanilla 3 eggs 1 cup pecan halves toasted. Caramel Sauce topping 1 cup corn syrup - dark 1/4 cup cornstarch 2 Tablespoon Brown sugar 1 Tablespoon vanilla Nnte: I use my regular caramel sauce instead of the one mentioned above: Caramel Sauce 1 cup butter 1 cup sugar 1 cup brown sugar 1 cup cream pinch of salt 2 teaspoons vanilla Mix all the ingredients together and simmer for about 5 or 6 minutes. Serve over Bread and butter pudding, apple pie and icecream, warm gingerbread, etc.. . Combine graham crackers, sugar, pecans and stir in melted butter. Press mixture over the bottom and 1 1/2 inches up sides of a 9" ich spring pan. Bake at 350F for 10 minutes. Beat cream cheese, 1 cup brown sugar, evaporated milk, flour and vanilla. Add egss and beat until just blended. pour into crust. Bake 50 to 55 minutes or until set. Cool in pan for 30 minutes. Loosen sides and remove rim. Cool completely. Arrange toasted pecans on top of cake decoratively. Make Topping by combining corn syrup, cornstarch and brown sugar in a small saucepan. Cook and stir until thickened. Remove from heat and add vanilla. To serve cake, Pour sauce over top and serve remaining sauce in a pitcher at the table. NOTE: I baked the cake in a Baine Marie. I wrapped foil around the outside of the springform pan to prevent any water from seeping in to the cake. (Toronto Star Newspaper: 1981)

Hi pattico, How great that you enjoyed the Lemon Cheesecake that was developed from the Kraft recipe book. I checked "my" Kraft recipe book, spring edition, to see whether it had lemon cheesecake (which wouldn't be a big deal to me, as I'm not a devotee of lemon). Not there - this is a Canadian edition. They sure do own a lot of our regular grocery items, though, don't they? This comes in step-aunt's name, who died over 5 years ago and I've never bothered notifying them to stop it, though I hardly ever make use of the recipes. It comes to the formerly correct address at a rural route, but now they've put a number on every house, for "911" reasons ... but the postmistress has a long memory. She's good at telling the mail "where to go". ole joyful