How to make a good cheese cake crust?!
Cheese cake is not a traditional cake in my country!. That is why I first tasted it only a few months ago when I started studying abroad!. I loved it!. I asked my friend for the recipe and I tried to do it according to it back home!. Almost everything went well and the cake was great!.
The only problem was that the crust which was felling apart!. It only consisted of crushed maria biscuits (something like crackers but a bit sweet, dunno if they are popular in your country) http://www!.madeira-shopping!.com/catalog/!.!.!. and butter!.
How do you make the crust so it does not fall apart and how long do you bake it!?Www@FoodAQ@Com
The only problem was that the crust which was felling apart!. It only consisted of crushed maria biscuits (something like crackers but a bit sweet, dunno if they are popular in your country) http://www!.madeira-shopping!.com/catalog/!.!.!. and butter!.
How do you make the crust so it does not fall apart and how long do you bake it!?Www@FoodAQ@Com
Answers:
I don't know what Maria biscuits are but I can bet you needed a bit more melted butter!. Butter helps hold the ingredients together!.Www@FoodAQ@Com
I have been making cheesecakes for years!. This is what I always use!.
This is the crust recipe I use!.
1 1/2 cup Crushed graham crackers
1/4 cup Sugar
5 tablespoons Melted butter
Mix the graham crackers and sugar, then add butter and mix with a fork until completely moistened!. Press mixture into the bottom and up 1/3rd of the side of a 9-inch springform pan!. Refrigerate for 1 hour!.
======================================!.!.!.
Here are some more variations you can do with this recipe:
Use ginger snaps instead of graham crackers for a spicier crust or for cakes like pumpkin!.
Use chocolate wafers instead of graham crackers for a chocolate, white chocolate, or certain fruit-flavored or topped cheesecakes like raspberry, cherry, or orange!.Www@FoodAQ@Com
This is the crust recipe I use!.
1 1/2 cup Crushed graham crackers
1/4 cup Sugar
5 tablespoons Melted butter
Mix the graham crackers and sugar, then add butter and mix with a fork until completely moistened!. Press mixture into the bottom and up 1/3rd of the side of a 9-inch springform pan!. Refrigerate for 1 hour!.
======================================!.!.!.
Here are some more variations you can do with this recipe:
Use ginger snaps instead of graham crackers for a spicier crust or for cakes like pumpkin!.
Use chocolate wafers instead of graham crackers for a chocolate, white chocolate, or certain fruit-flavored or topped cheesecakes like raspberry, cherry, or orange!.Www@FoodAQ@Com
You can use any cookies at all (or graham crackers) - crush them and mix with some melted butter!. (Oreos are really good, because the filling helps it stick together)!. Then pat over the bottom and about 1" up the side of the springform pan - bake about 10 min and cool before fillingWww@FoodAQ@Com
Maybe you just need to add a bit more butter or something!. I just use cracker crumbs and butter when I make it!. I don't bake it on its own at all I usually let it set up in the fridge for a bit so it cools before I put in my cheesecake filling!. Then it bakes for an hour or so till the cheesecake it set!.
My crust recipe
1 1/2 cps graham cracker crumbs (I'm would imagine that your biscuit crumbs would be the same, more or less)
1/3 cp butter or margarine, melted
Do not use any kind of "light" margarine as it will negatively effect the crust due to the water in the margarine
Makes one 9" crustWww@FoodAQ@Com
My crust recipe
1 1/2 cps graham cracker crumbs (I'm would imagine that your biscuit crumbs would be the same, more or less)
1/3 cp butter or margarine, melted
Do not use any kind of "light" margarine as it will negatively effect the crust due to the water in the margarine
Makes one 9" crustWww@FoodAQ@Com
I love cheesecake and here's a few recipes for the crust!. I think you're problem was the amount of butter and the thickness of the crust!. It needs to be thick enough to hold up!.
2/3 c!. flour
3 tbsp!. sugar
2/3 c!. ground almonds
1 tsp!. cinnamon
4 tbsp!. butter, in bits
Preheat oven to 350 degrees!. In food processor or with a pastry blender, blend ingredients until consistency of fine crumbs!. Press into bottom and sides of a 9 inch spring form pan!. Bake 15 to 20 minutes!. Cool completely!.
**************************************!.!.!.
GINGERSNAP CRUST
1 c!. gingersnap crumbs, about 20 cookies
1/2 c!. ground pecans (see note)
1/4 c!. granulated sugar
6 tbsp!. butter, melted
Note: To grind pecans, place in food processor or blender; using on/off motion, process until finely ground, watching carefully to prevent nuts from becoming a paste!.
Prepare Crust: Heat oven to 350 degrees!. In 9 inch springform pan using fork, combine gingersnap crumbs, pecans and 1/4 cup sugar; stir in melted butter until thoroughly mixed!. press mixture firmly and evenly over bottom of pan; bake 10 minutes!. Cool crust in pan
**************************************!.!.!.
CHEESECAKE CRUST
1/4 c!. butter
2 tbsp!. sugar
1/2 tsp!. vanilla extract
1/2 c!. all-purpose flour
Preheat oven to 400 degrees!. In large mixer bowl, beat butter until soft!. Gradually add sugar; beat until light and fluffy!. Add vanilla, then stir in flour!. With floured fingertips, press dough evenly on bottom of ungreased 9 inch springform pan!. Bake until golden, 10 to 12 minutes!. Cool completely
**************************************!.!.!.
COCONUT CRUST
Mix 1 1/2 cup vanilla wafer crumbs with 1 cup flaked coconut!. Stir in 1/3 cup melted butter!. Press into bottom of 8 to 9 inch springform pan!. Bake at 350 about 110 minutes!. Let cool!.
**************************************!.!.!.
PRETZEL CRUST
INGREDIENTS
* 1 1/4 cups crushed pretzels
* 1/2 cup white sugar
* 3/8 cup butter, melted
# Preheat oven to 400 degrees F (200 degrees C)!.
# To Make Crust: In a medium bowl, combine pretzel crumbs, sugar and butter!. Press mixture into the bottom and 1 3/4 inches up the side of a 9 inch springform pan!.
# Bake in preheated oven for about 10 minutes, or until firm and lightly browned!. Remove from oven and let cool completely!.
**************************************!.!.!.
gingersnap Crust
* 2 cups ground gingersnap cookies
* 6 tablespoons (3/4 stick) unsalted butter, melted
For crust:
Preheat oven to 350°F!. Stir cookie crumbs and butter in medium bowl until evenly moistened!. Press mixture onto bottom of 9-inch-diameter removable-bottom cheesecake pan with 3-inch-high sides!. Bake crust until deep golden, about 12 minutes!. Cool completely!. Reduce oven temperature to 325°F!.Www@FoodAQ@Com
2/3 c!. flour
3 tbsp!. sugar
2/3 c!. ground almonds
1 tsp!. cinnamon
4 tbsp!. butter, in bits
Preheat oven to 350 degrees!. In food processor or with a pastry blender, blend ingredients until consistency of fine crumbs!. Press into bottom and sides of a 9 inch spring form pan!. Bake 15 to 20 minutes!. Cool completely!.
**************************************!.!.!.
GINGERSNAP CRUST
1 c!. gingersnap crumbs, about 20 cookies
1/2 c!. ground pecans (see note)
1/4 c!. granulated sugar
6 tbsp!. butter, melted
Note: To grind pecans, place in food processor or blender; using on/off motion, process until finely ground, watching carefully to prevent nuts from becoming a paste!.
Prepare Crust: Heat oven to 350 degrees!. In 9 inch springform pan using fork, combine gingersnap crumbs, pecans and 1/4 cup sugar; stir in melted butter until thoroughly mixed!. press mixture firmly and evenly over bottom of pan; bake 10 minutes!. Cool crust in pan
**************************************!.!.!.
CHEESECAKE CRUST
1/4 c!. butter
2 tbsp!. sugar
1/2 tsp!. vanilla extract
1/2 c!. all-purpose flour
Preheat oven to 400 degrees!. In large mixer bowl, beat butter until soft!. Gradually add sugar; beat until light and fluffy!. Add vanilla, then stir in flour!. With floured fingertips, press dough evenly on bottom of ungreased 9 inch springform pan!. Bake until golden, 10 to 12 minutes!. Cool completely
**************************************!.!.!.
COCONUT CRUST
Mix 1 1/2 cup vanilla wafer crumbs with 1 cup flaked coconut!. Stir in 1/3 cup melted butter!. Press into bottom of 8 to 9 inch springform pan!. Bake at 350 about 110 minutes!. Let cool!.
**************************************!.!.!.
PRETZEL CRUST
INGREDIENTS
* 1 1/4 cups crushed pretzels
* 1/2 cup white sugar
* 3/8 cup butter, melted
# Preheat oven to 400 degrees F (200 degrees C)!.
# To Make Crust: In a medium bowl, combine pretzel crumbs, sugar and butter!. Press mixture into the bottom and 1 3/4 inches up the side of a 9 inch springform pan!.
# Bake in preheated oven for about 10 minutes, or until firm and lightly browned!. Remove from oven and let cool completely!.
**************************************!.!.!.
gingersnap Crust
* 2 cups ground gingersnap cookies
* 6 tablespoons (3/4 stick) unsalted butter, melted
For crust:
Preheat oven to 350°F!. Stir cookie crumbs and butter in medium bowl until evenly moistened!. Press mixture onto bottom of 9-inch-diameter removable-bottom cheesecake pan with 3-inch-high sides!. Bake crust until deep golden, about 12 minutes!. Cool completely!. Reduce oven temperature to 325°F!.Www@FoodAQ@Com