Perfect Cheesecake Crust
56151
Food & Beverage > Cooking
Nov 21, 2007
Mandyt
Perfect Cheesecake Crust
Perfect Cheesecake Crust
When making a cheesecake, it is important to get the base or cheesecake crust right otherwise it can become crumbly and fall apart when you cut it or try to eat it. Follow these simple directions for a perfect cheesecake crust everytime.
Generally speaking, you need to use half the amount of butter compared to the amount of biscuits required. For example, if your recipe requires 180g of biscuits then you would use 90g butter.However, if you are using biscuits such as a shortbread, you can use a little less butter because of the butter content that is already in shortbread.
1. Put biscuits into a plastic bag and crush with a rolling pin or put biscuits into a food processor and pulse to the desired texture of fine crumbs. Add butter and any other required ingredients and mix with a spoon until all ingredients are combined. To test that you have the right consistency, presssome of the mixture up against the side of your mixing bowl with the back of the spoon. If the mixture stays against the side then you have the right consistency. If it crumbles down, add a littlebit more melted butter.
2. Lightly grease the inside of your springform cake tin with butter or spray on oil. Press biscuit mixture into the base and up the sides of the tin (if required) using the back of a spoon or the tips of your fingers. Ensure that you have an even coverage all around.
3. Stand your cake tin on a bench and using a straight sided glass, work it over the biscuit base and around the sides of tin to smooth out the crust. Refrigerate crust for at least 30 minutes if baking is not required in your recipe.
4. If your recipe is for a baked cheesecake, don't try and remove the cheesecake from the pan until it has been refrigerated for a minimum of 4 hours, preferably overnight for bigger cheesecakes.This allows your cheesecake to set properly and makes it easier to cut.
When your cheesecake is set, stand the cake tin on an inverted glass. Release the catch on the side and gently lower it over the glass. Using a sharp knife, gently run it around the edge of your crust to neaten it up. Do this very carefully so that the crust doesn't crack.
5. If you wish to remove your cheesecake from the base of the tin, you need to make it with the base of the springform tin upside down. It is the ridge around the base that makes it difficult to remove the cheesecake once it has been made.
The other method you could use is to line the base with cling wrap for a no bake cheesecake or foil if making a baked cheesecake prior to making. Let the wrap or foil hang over the sides of the tin. This way you will be able to remove the base easier by gently sliding a spatula underneath and sliding the cheesecake onto a serving plate. Keep in mind though that youwill still have either cling wrap or foil underneath when serving.
For other helpful ideas go to My Cheesecake Recipes.
The author of this article is the owner of My Cheesecake Recipes. Site includes cheesecake recipes such as Apricot Swirl, Toblerone, Triple Chocolate, Mocha Choc Chip, Pumpkin, Low Fat Chocolate Ripple and many more. Also a handy hints and tips page for that perfect cheesecake everytime. send email to Mandyt
When making a cheesecake, it is important to get the base or cheesecake crust right otherwise it can become crumbly and fall apart when you cut it or try to eat it. Follow these simple directions for a perfect cheesecake crust everytime.
Generally speaking, you need to use half the amount of butter compared to the amount of biscuits required. For example, if your recipe requires 180g of biscuits then you would use 90g butter.However, if you are using biscuits such as a shortbread, you can use a little less butter because of the butter content that is already in shortbread.
1. Put biscuits into a plastic bag and crush with a rolling pin or put biscuits into a food processor and pulse to the desired texture of fine crumbs. Add butter and any other required ingredients and mix with a spoon until all ingredients are combined. To test that you have the right consistency, presssome of the mixture up against the side of your mixing bowl with the back of the spoon. If the mixture stays against the side then you have the right consistency. If it crumbles down, add a littlebit more melted butter.
2. Lightly grease the inside of your springform cake tin with butter or spray on oil. Press biscuit mixture into the base and up the sides of the tin (if required) using the back of a spoon or the tips of your fingers. Ensure that you have an even coverage all around.
3. Stand your cake tin on a bench and using a straight sided glass, work it over the biscuit base and around the sides of tin to smooth out the crust. Refrigerate crust for at least 30 minutes if baking is not required in your recipe.
4. If your recipe is for a baked cheesecake, don't try and remove the cheesecake from the pan until it has been refrigerated for a minimum of 4 hours, preferably overnight for bigger cheesecakes.This allows your cheesecake to set properly and makes it easier to cut.
When your cheesecake is set, stand the cake tin on an inverted glass. Release the catch on the side and gently lower it over the glass. Using a sharp knife, gently run it around the edge of your crust to neaten it up. Do this very carefully so that the crust doesn't crack.
5. If you wish to remove your cheesecake from the base of the tin, you need to make it with the base of the springform tin upside down. It is the ridge around the base that makes it difficult to remove the cheesecake once it has been made.
The other method you could use is to line the base with cling wrap for a no bake cheesecake or foil if making a baked cheesecake prior to making. Let the wrap or foil hang over the sides of the tin. This way you will be able to remove the base easier by gently sliding a spatula underneath and sliding the cheesecake onto a serving plate. Keep in mind though that youwill still have either cling wrap or foil underneath when serving.
For other helpful ideas go to My Cheesecake Recipes.
The author of this article is the owner of My Cheesecake Recipes. Site includes cheesecake recipes such as Apricot Swirl, Toblerone, Triple Chocolate, Mocha Choc Chip, Pumpkin, Low Fat Chocolate Ripple and many more. Also a handy hints and tips page for that perfect cheesecake everytime. send email to Mandyt
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