Are you sitting down? Breaking news! Your Mommyblog/Recipe Hub has baked a cheesecake: Cookie Crust Cheesecake, with a sweet persimmon glaze! I get a psychic tingle when something has fallen off a truck. So I go to the mafia grocery store, because that is what the tingle means. I get there and swarms of nonnas were all over a box of almost-mushy persimmons. Persimmons!
Cookie crust is a Scandinavian thing. In Norway (and I'm sure Sweden, too), they're concerned you might not get enough cookies in your diet the normal way, so they're always looking for other avenues. I agree it's a legitimate concern, and am proud that my people (technically, my 1/8th people) have addressed it.
This happened to me once, too. I don't think it's the salt (but I'm not really sure, because I just never made that recipe again).
You may have over-beaten the butter resulting in too much air in the dough, or maybe you used too much flour. It's best to go by weight rather than volume when baking, but if you don't have a kitchen scale, you should measure your flour after you've sifted it once.
Cookie crust is a Scandinavian thing. In Norway (and I'm sure Sweden, too), they're concerned you might not get enough cookies in your diet the normal way, so they're always looking for other avenues. I agree it's a legitimate concern, and am proud that my people (technically, my 1/8th people) have addressed it.
This happened to me once, too. I don't think it's the salt (but I'm not really sure, because I just never made that recipe again).
You may have over-beaten the butter resulting in too much air in the dough, or maybe you used too much flour. It's best to go by weight rather than volume when baking, but if you don't have a kitchen scale, you should measure your flour after you've sifted it once.