topic Re: Cheesecake Crust in Community Chat

Cheesecake Crust

nana59 — Sun, 23 Dec 2018 15:51:56 GMT

time to make the cheesecake......do you bake your graham cracker crust before adding filling....i don't....but i've read where some recipes suggest you bake it.......what is your suggestion.....thanks....

Re: Cheesecake Crust

Bri369 — Sun, 23 Dec 2018 15:55:24 GMT

I don't pre-bake it.

I really don't see the need

Re: Cheesecake Crust

Citrine1 — Sun, 23 Dec 2018 16:10:06 GMT

Oh my gosh, I saw this thread and now have the biggest craving ever for cheesecake!

Re: Cheesecake Crust

sunshine45 — Sun, 23 Dec 2018 16:14:52 GMT

i will be making one tonight or tomorrow.

i never pre-bake my graham cracker crust.

Re: Cheesecake Crust

Group 5 minus 1 — Sun, 23 Dec 2018 17:03:12 GMT

When my Mom made cheese cake she always used Zweiback (sp) crumbs.

Re: Cheesecake Crust

CamilleP — Sun, 23 Dec 2018 17:26:34 GMT

I use almond flour mixed with butter, Splenda and sometimes cocoa powder, which gives my DH a low-carb cheesecake, and I just press it into the pan, pour in the cheesecake "batter", and bake, I never blind bake it. I think the cream cheese mixture is so thick it doesn't seep through any crust material we use, so pre-baking would just be a waste of time, and might lead to a bitter or burnt taste. Good luck on your holiday cheesecake, I hope everyone enjoys it!

Re: Cheesecake Crust

SilleeMee — Sun, 23 Dec 2018 17:47:17 GMT

I eat the crustless kind and I buy it from a local bakery here. The one I buy looks like a plain cheesecake. But when you cut into it, there's cherries inside!! YUM!

Re: Cheesecake Crust

LizzieInSRQ — Sun, 23 Dec 2018 19:05:34 GMT

I do. 8-10 minutes 325. I do to make sure it sets. I like a high sided thick crust.

Re: Cheesecake Crust

deepwaterdotter — Sun, 23 Dec 2018 19:17:12 GMT

@LizzieInSRQ wrote:
I do. 8-10 minutes 325. I do to make sure it sets. I like a high sided thick crust.

So do I. I feel it makes for a more cohesive crust when cutting into wedges for serving.

Re: Cheesecake Crust

chrystaltree — Sun, 23 Dec 2018 19:53:54 GMT

@deepwaterdotter wrote:
@LizzieInSRQ wrote:
I do. 8-10 minutes 325. I do to make sure it sets. I like a high sided thick crust.
So do I. I feel it makes for a more cohesive crust when cutting into wedges for serving.

Me too. I don't care for a crust that crumbles when you cut into it. Baking it for about 10 minutes sets the crust and enriches the flavor of the crust. And now I feel bad that I didn't make a cheesecake for my niece for Christmas. She loves my cheesecake.

Re: Cheesecake Crust

AuntMame — Mon, 24 Dec 2018 06:09:49 GMT

For the first time ever I prebaked the crust for the holiday cheesecake. Ten minutes at 325F. It made a big difference. The crust was more cookie-like and less crumbly than when it wasn't pre-baked. I'm going to prebake from now on.

Re: Cheesecake Crust

PamelaSue72 — Mon, 24 Dec 2018 12:24:01 GMT

Since getting Junior's cheesecake cookbook, I've been using a spongecake crust and, of course, that is pre-baked.