Crust for Cheesecake or
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- graham crackers, not the cinnamon or honey type, or ginger snaps, vanilla wafers.
- 1/2-3/4 stick
- unsalted butter or light marganine.
1You have to judge how many crackers/cookies you would use for a 10-11 inch spring form pan. Run thru food processor until they are almost consistency of cornmeal, or a little larger. Place in mixing bowl.
2Line bottom of springform pan with parchment paper.
3Melt butter/margarine, pour over crumbs, mix well. Plase in springform pan covering bottom and about half way up sides. Bake in 350 degree oven for about5-7 minutes.
4Let cool, add your cheesecake mixture, pie mixture, cover and let sit in fridge for awhile until firm. Enjoy. This is how I make my ckheesecake crusts. Oh, and by the way, best way to cut something, made in one of these crusts, is to use dental floss. Saw thru to the bottom and slide out. No more snags on top when using knofe. I have done up to 32 slices on a 11 inch cake; but do not recommend more than 16.