Cheesecake Crust

nana59 · ‎05-12-2012

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....

Bri369 · ‎11-03-2018

I don't pre-bake it.

I really don't see the need

Citrine1 · ‎03-09-2010

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

sunshine45 · ‎03-09-2010

i will be making one tonight or tomorrow.

i never pre-bake my graham cracker crust.

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"The world is a dangerous place, not because of those who do evil, but because of those who look on and do nothing." - Albert Einstein

Group 5 minus 1 · ‎03-11-2010

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

CamilleP · ‎03-09-2010

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!

SilleeMee · ‎05-22-2016

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!

LizzieInSRQ · ‎12-27-2010

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

deepwaterdotter · ‎03-09-2010

@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.

chrystaltree · ‎05-10-2010

@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.