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Valued Contributor
Posts: 739
Registered: ‎10-16-2010

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. 

Trusted Contributor
Posts: 1,390
Registered: ‎09-22-2011

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