Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Sign in to follow this  
KMPickard

All About Cheesecake Crust

Recommended Posts

Well, since my advice seems to go against what everyone else is saying, I looked it up. The America's Test Kitchen Cookbook recommends 16 Oreo Cookies (whole) with 2 tablespoons butter. I think I use about 24 cookies and 3 tablespoons butter.

Share this post


Link to post
Share on other sites

when you grind whole or chopped cookies in the food processor, you want to make sure they are well ground. When I was having trouble with Oreo crusts (for cheesecakes) last year, (the crusts would weep when I was unmolding them; I use a removeable bottom pan lightly buttered before pressing the crumbs on), one piece of advice talked about the texture of the crumbs and sure enough, the problem went away when I left the crumbs in the processor for longer than usual so it was more well ground.

Share this post


Link to post
Share on other sites

Hee hee.... :laugh:

Did we actually help, or just confuse the hell out of you? :laugh:

Share this post


Link to post
Share on other sites
Hee hee.... :laugh:

Did we actually help, or just confuse the hell out of you? :laugh:

I think we might have told her as long as it has some form of Oreos in it she can't go wrong ;o}

Share this post


Link to post
Share on other sites

hmmm, partially hydrogenated fats?

wafers wafers wafers and REAL butter. I want real fat, give me real fat.

Share this post


Link to post
Share on other sites
Hee hee.... :laugh:

Did we actually help, or just confuse the hell out of you? :laugh:

Hee Hee Hee. Maybe she'll have to make two cheesecakes and do a taste test.

Share this post


Link to post
Share on other sites
Well, since my advice seems to go against what everyone else is saying, I looked it up.  The America's Test Kitchen Cookbook recommends 16 Oreo Cookies (whole) with 2 tablespoons butter.  I think I use about 24 cookies and 3 tablespoons butter.

Yes, I have used this crust for making the Chocolate Cream Pie in Baking Illustrated (the pie is fabulous). The headnote says they tried Famous Wafers, but "we didn't care for the flavor of these crusts unbaked and found them somewhat tough baked." With Oreos "we hoped that the creaminess of the centers would lend flavor and softness to the finished crust." It's extremely easy because you just pulverize the cookies in the food processor. These quantities are for a 9-inch pie shell.

Share this post


Link to post
Share on other sites

I made a cheesecake recently and used Pepperidge Farms double chocolate milanos for the crust (chocolate ovals with chocolate filling).

Off topic, I know, but I really liked it, quick and easy chocolate cookie crust.

Just wanted to share.

Share this post


Link to post
Share on other sites

I made this cheesecake recipe (sorry if it takes a long time to load - it was slow today, the screen said 'done' on the bottom left, but it still took a minute to pop up). It is everything that my note says it is. Wonderful, rich, intensely strawberry-y :raz:! But I would like to improve the crust. It was overly moist and soft almost cake-like. I would like something crisper. Is that possible with such a moist cheesecake? Would it help to use shortbread cooky crumbs instead?

Share this post


Link to post
Share on other sites

My very favorite crust for my cheesecakes has always been made with Pepperidge Farms Butter Chessmen cookies... crushed up in processor and melted butter is added ... no sugar needed ... pressed into a 10 inch springform pan (chilled) then filled... I love that heavenly buttery taste along with the creamy vanilla-y cheesecake!! :wub:

Share this post


Link to post
Share on other sites

Thanks, Melissa! I really thought that that would be the answer. I love those freakin' cookies. I am an utter snob about 'store boughten' cookies, but those things are crack to me. I almost never buy them unless we are having overnight guests (you have to have something a little nibbly for guests, right :wink:) - those and the Pepperridge Farm gingerbread men were our everyday cookies when I was growing up and I've never recovered :laugh:!

Share this post


Link to post
Share on other sites

Agree with the cookie idea - and if still not happy - brush with egg white and bake a few minutes to seal the bottom before adding the filling.

Share this post


Link to post
Share on other sites
I would like to improve the crust.  It was overly moist and soft almost cake-like.  I would like something crisper.  Is that possible with such a moist cheesecake?  Would it help to use shortbread cooky crumbs instead?

Try using an almond crumb crust:

1-1/2 c almonds

3 T sugar

3 T butter (softened)

1/4 tsp cinnamon

Pulse everything together in a food processor until you get fine crumbs, then press into the pan.

Share this post


Link to post
Share on other sites

I actually use a cookie/nut combo for my crusts -- usually about a 2:1 cookie:nut ratio. I think you get the best of both worlds that way.

Share this post


Link to post
Share on other sites
I really thought that that would be the answer.  I love those freakin' cookies.  I am an utter snob about 'store boughten' cookies, but those things are crack to me.

The only real challenge is not eating them before pouring in the cheesecake filling .. all told, this could shorten one's life by at least three months! :laugh: Fat, butter, sugar .. yeah, life is worth living!!

Share this post


Link to post
Share on other sites

my mom hates soggy crusts for cheesecake so i always crush up cookies and pour them into the pan, no butter or sugar. they don't get all mushy that way. :smile:

Share this post


Link to post
Share on other sites
my mom hates soggy crusts for cheesecake so i always crush up cookies and pour them into the pan, no butter or sugar.  they don't get all mushy that way. :smile:

Oh that is a good idea, thanks Dailey. I love vanilla wafers as crust, plus you get to eat the leftover wafers. :unsure:

Unfortunately, the crust always ends up soggy, because I use a good amount of butter, so I will try this next time.

Share this post


Link to post
Share on other sites

For a spicier crust, I use a combination of ginger snaps (Trader Joe's, if available!) and pecans...

Heavenly!

Share this post


Link to post
Share on other sites

We're wrapping the springform pan in foil. Double foil even, but the water is still seeping in and causing the edge of the cheesecake crusts to be soggy. Any help would be great. Thanks.

Share this post


Link to post
Share on other sites

I mean we would just go around the edge with a knife and then whack the pan and they plop out--that was at work. At home I line the bottom of the pan with a cardboard circle then foil or parchment and it just falls out of the pan. But I freeze my cheesecakes in order to handle them. Cheesecake freezes beautifully of course. Some people are allergic to freezing things but I do it.

You don't really need the cardboard circle but I like the insurance. Especially if it's like a weird shape or a half sheet or something like that.

Umm, my spring form pans can retain moisture in the rolled edges too. So that's another good reason to avoid using them.

Just some cheesecake thoughts. :biggrin:

Share this post


Link to post
Share on other sites

Like K8Memphis, I use a regular 9 x 2 cake pan. I don't freeze my cheesecakes (I'm not agin' it, I just usually don't), and they come out fine. I line w/parchment and chill thoroughly, go around edges with thin plastic, then invert (usually onto plastic wrap but not absolutely necessary). Usually after 30 seconds there's a PLOP and the cheesecake is unmolded. If not, a hot towel or torch does the trick. Re-invert and voila - no seepage, perfect cheesecake.

Sometimes I make my crust separately to keep it crunchier. It's little PITA to re-invert squarely (or is that roundly) on the crust, but not terrible.

Share this post


Link to post
Share on other sites

I make a lot of cheesecakes and I use solid 9 x 3 pans. spray with nonstick spray, pat in my crust (kind of a sable cookie crust) and bake and then pour in my filling. bake in a water bath. Cool. Chill thoroughly or even freeze. Place briefly (like 10 seconds) in a sink or larger pan filled with hot water. Invert onto something and out it slides. Reinvert onto cardboard circle. Voila! Also easier to slice when almost or partially frozen.

Share this post


Link to post
Share on other sites
Sign in to follow this  

  • Similar Content

    • By Needshave
      I’m trying to find a recipe to make caramel suitable for varegating or swirling into Ice cream when the ice cream is loaded out of the ice cream maker to the ice cream storage container. When swirled at this stage it crams a nice caramel swirl when dipping.
      I have made several attempts, first attempt tasted great but got stringy and difficult to cut with a spoon. If you wanted to you could pull it out like a Spiders web. A typical caramel sauce will just disappear into the ice cream and seems to break down into the ice cream. Another attempt it got very sandy when cold and had to be hot to be dispensed into the ice cream, causing the base to melt away. 
      Most useable commercial products seem to be heavy with corn syrup. I have tried that without success. Somehow I think that might be the key since the ingredient list for commercial caramel Variegate has it as the first ingredient and sweetened condensed milk the second item.
       
      Appreciate any recipes or formulas for a Variegating caramel creme ripple you might be able to offer or your suggestions.
       
      Thanks in advance!
    • By pastrygirl
      A mistake was made with my Albert Uster order this week and I received it twice.  Since it's shipped from CA, doesn't go bad, and I'll use it eventually, I'm not going to mess with trying to return the second delivery.  But now I have a huge amount of inventory so I thought I'd see if anyone here was looking for Felchlin by the bag. 
       
      Each bag is 2kg (4# 7oz) in the following varieties and prices:
       
      Maracaibo Creole 49%, $48
      Sao Palme 60%, $30
      Arriba 72%, $46
       
      As for shipping, I can fit 2 bags in a medium flat rate box for $14 or 3 bags in a large box for $19 to go anywhere in the USA.  
       
      If you'd like some, PM me with your selection, email, and shipping address.  I'll invoice you via Square and you can pay securely online with a credit card.
       
      Thanks for reading!
    • By Porthos
      @Smithy Your request gave me the imputes to finally word-process the recipe. My DW use Excel, which drives me to distraction.
       
       
      Mom's Apple Raisin Walnut Cranberry Pie
       
      4 baking apples, peeled, cored, and sliced
      1 cup golden raisins
      1 cup walnuts
      1 cup fresh cranberries
      1/4 cup flour
      1 cup sugar
      2 tablespoons margarine or butter
      2 pie crusts to fit a 9- or 10-inch pie pan
       
      Heat oven to 425F.
      In a large bowl, mix the first four ingredients.  In a small bowl, mix the flour and sugar together.  Sprinkle the flour/sugar mixture over the large bowl, mixing lightly with fingers.  Place first pie crust
      into pie pan, pricking with a fork.  Pour the fruit mixture into the pie shell.  Dot with the margarine or butter, then cover with second pie crust, crimping
      edges together and making sure top crust is vented.
       
      Bake at 425F for 15 minutes, then turn down oven to 350F for about 45 minutes.
       
      *** I use Braeburn apples ***
    • By Mullinix18
      I dont believe that any English translation of Carêmes works exist. An incomplete version was published in 1842 (I think) but even the that version seems lackluster for the few recipes it does cover. I think it's time the world looks to its past, but I don't speak great French and it's a huge task to undertake. I hopefully plan on publishing this work and anyone who helps me will get a very fair cut, and if we decide not to publish it, I'll put it out on the internet for free. I'm working in Google docs so we can collaborate. I'm first cataloging the index to cross reference the pre-existing incomplete English version to give us a reference of what yet needs to be done, and from there we will go down the list of recipies and Translate them one by one. Simple google translate goes only so far, as it is 1700s French culinary terms and phrases being used. I'd like to preserve as much of Carêmes beautiful and flowery language as possible. Who's with me? 
    • By fanny_the_fairy
      So I'm not sure whether you remember it or not but a few month ago I posted a new thread here because I was slightly scared with an upcoming internship.
       
      Now I am actually an intern at Pierre Hermé and I thought you'd like to have some update.
       
       
      Thanks for all the amazing feedback you guys provided!!!
       
       
      Love
       
       
      - fanny
       
       
      First week: Ispahan, Emotions, Sensations & baked treats
       
       
      Just one week after I arrived from New Zealand I'm already off to Paris for the long awaited internship at Pierre Hermé.
       
       
      After waking up at 4.30, I head towards the 15° arrondissement shop, enter the apparently empty shop sur la pointe des pieds. Where is everyone? Luckily I quickly stumble onto Sebastien, the morning team head chef, who gives me the locker keys. I can finally go downstairs and get changed.
       
       
      Hmmmmm the pâtissier outfit! While I was over-excited when I bought it because it represented the first step towards my dream, this outfit is anything but dreamy. Think oversized jacket, high-waist pied-de-poule pants and Pierre Hermé baseball cap; the most fashionable item being the shoes – white sabots.
       
       
      Honestly, who could look good wearing that? Well ok, some girls do but I don’t. And just in case I still had some hopes, one of the guys said 'oh mais fanny vous etes beaucoup plus belle comme ca, vraiment' [fanny you look way better with these clothes on] when he saw me leaving the building wearing my normal everyday clothes. He looked shocked, trust me!
       
       
      Once this first step is checked and I've understood how pointless it is to look at myself in the mirror, I can actually go upstairs and meet the chefs. Before that, I have to put an apron – well two actually: a cotton one and a plastic one; but this is only an anticipatory action as I know I tend to get quite dirty (and this is a total euphemism) when I cook.
       
       
      Then I arrive in the laboratoire, wash my hands and shake everyone's hands. At this point, I am completely lost. Who is who? Hmmm names, so many different names. Luckily, I'm quite good with names so after a few minutes I am familiar with everyone just like we've known each others for years. That's totally not true though, and the use of vous is here to remind it.
       
       
      Indeed saying vous instead of tu is like the first basic rule in the pastry shop survival guide.
       
       
      The second one being to say chaud [litteraly: hot] whenever you're carrying something (usually really heavy) and not necessarily hot, as the term suggests, and you don't want anyone to get in the way. Basically, chefs say chaud not to be gross and say 'dégage' although the meanings of both words are really close. Once this rule is mastered, you have to start applying it. And believe me it feels quite weird to yell chaud every other minute. Though, it appears to be quite useful because you don't want to spill 118°C sugar syrup on your boss, do you? Well some of you might - sometimes, but please before doing so you should strongly consider a career change and/or an escape from your country, a face makeover and a name change.
       
       
      By now it's just after 6am and I am awake (holly jetlag). Like not just awake – I am widely concentrated on everyone's moves and there are many many moves. In the morning team, everyone is here to produce all the cakes, entremets, emotions, yeasty treats... with the most dedicated passion.
       
       
      The variety of tasks makes for the most interesting job. While every member of the team is responsible of a specific area, I wander from poste to poste to help the chef do the tasks they can't do because of their super-extra-busy schedules.
       
       
      Thus in one week I got to do many different things: from sorting almonds to prepare candied lemon peels.
       
       
      I started by weighing the ingredients for the crème onctueuse au chocolat. This was straightforward and was the perfect task to give me confidence on the first day.
       
       
      However, I was quite – and happily – surprised when the manager told me to go with Simon to decorate the Ispahan entremets.
       
       
      The Ispahan entremets are definitely one of the it-pastries at Pierre Hermé, so I was really excited to know that I was about to decorate them.
       
       
      This part was overwhelming – first I had to arrange raspberries on the rose-flavoured buttercream, fill with chopped and fragrant litchis, and then decorate the top macaron by piping a drop of glucose on rose petals and then sticking them, along with some raspberries, on the macaron.
       
       
      Assembling the Emotions was also a great job. Emotions are Pierre Hermé's signature desserts presented in glasses and eaten with a spoon - well unless you like to lick your fingers!
       
       
      I had the chance to make both Emotions Mosaic (griotte jelly, pistachio jelly, pistachio mascarpone cream) and Celeste (rhubarb compote, fresh strawberries, passion fruit and mascarpone mousse, passion fruit marshmallows).
       
       

       
       
      These are entertaining to make (basically I piped a fixed quantity of jelly with a piston into glasses - see Sensations below for more details) and are really yummy. I must say I have a weak spot for the passion fruit guimauves, even though it was a really-teeny (don't want to sound like I'm complaining because I am not) pain when I had to separate hundreds of them and roll them in icing sugar.
       
       
      As you might imagine I was happy to get to make so many different things and I was really proud when they actually let me make a whole batch of Sensation Celeste. Sensations are glasses filled with different jellies and generally topped with a macaron.
       
       
      First, I had to make the rhubarb compote: gelatine, rhubarb purée, lemon juice and sugar, pour a fixed quantity of it into small glasses with a piston, and allow to set before doing the same with both strawberry and passion fruit jellies.
       
       
      On the same note, I also piped some banana and strawberry jelly into small round shapes for the entremet Désiré, which is totally delicious by the say.
       
       

       
       
      However, I couldn't do just what I had to and couldn't restrain myself from peeking here and there. Anna, who I didn't really get to work with, is responsible for all the treats that have to go through the oven step. Hence, she makes all the brioches, croissants and other yeasty treats. But she also makes the cannelés and millefeuilles.
       
       
      The cannelés are probably the best ones I've ever had: fresh, soft and fragrant.
       
       

       
       
      As for the millefeuille I picked a Mosaic millefeuille because I love the pistachio-cherry combination. This was a real winner: the slight tanginess of the griottes nicely balances the creaminess of the pistachio cream. I can't wait to work in the dough team because their feuilletage is excellent! Hopefully in two weeks...
       
       

       
       
      Next week: c'est la folie des macarons [it's all about macarons].
       
  • Recently Browsing   0 members

    No registered users viewing this page.

×