Perfect Cheesecake Crust

Yesterday I shared how to make the candied lemon peel garnish for the (trumpets, please) goat cheese cheesecake (which, coworkers gave an overwhelming thumbs up), but today I’m getting back to basics with the perfect cheesecake crust.

I don’t know about you, but I love a strong graham cracker crust on my cheesecake. Something crunchy, buttery…rough almost…to offset the heaviness cheesecake can often bring to your mouth. Personally, I think a classic graham cracker crust is the best way to go, and this particular Ina Garten crust has never failed me.

First, a tip for crushing the graham crackers (or those Teddy Grahams if you’re in a pinch). Most will tell you to put the crackers in a ziploc bag…then put that bag in another ziploc and go to town on it with a rolling pin. Well you know what! That still leaves me with a mess on my counter, so screw that! Plus it ruins two ziploc backs!!

Put the crackers in one bag, and put that bag in your mixing bowl. Grab a heavy-bottom glass (nothing that’s gonna break too easily) and pound the crap outta those crackers.

Mess contained. Graham crackers crushed. Capisce!!

Now that you have your crumb, follow the recipe (after the jump) to make your crust…’cause this is where we get down to brass tacks.

Now, follow me…pour your crust mixture into your springform pan…take a round glass, a measuring cup (don’t use your hand, trust me)…just something round and flat on the bottom…and start pressing the crust down starting in the center of your springform. Now work your way out gently tapping in a spiral motion with your glass/cup. Keep moving in circles around your pan until you reach the edges. Gently (GENTLY!!) press the crust mixture up the wall of the pan and keep tap-tap-tapping your glass/cup around the pan. Now…take a  step back…does the crust look even? Can you see the bottom of the pan in spots? Is there a mound of crust somewhere? Is the crust super high up one side of the pan while the other side is low? Use your glass/cup to re-orient the crust as needed.

DONE!! You have the perfect crust. Now for the recipe…

Graham Cracker Cheesecake Crust

From Ina Garten

  • 1 1/2 cups graham cracker crumbs (10 crackers)
  • 1 tablespoon sugar
  • 6 tablespoons (3/4 stick) unsalted butter, melted

Combine the graham crackers, sugar, and melted butter until moistened. Pour into a 9-inch springform pan and evenly distribute.

11 thoughts on “Perfect Cheesecake Crust

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  5. I used this crust to make cheesecake squares. Any thoughts on why, after cutting into bars, the crust separates from the filling when you pick up the squares? The crust isn’t stuck to the pan, I used parchment paper for lining. Help, please.

    • Hmmm…it might be the amount of fat (butter) in the crust recipe? Try reducing the amount of butter by a table spoon or two for a dryer crust…that might help the cheesecake stick to it better! Good luck! I hope it works out.

  6. Haven’t tried this crust, but I had a wonderful crust recipe (didn’t get soggy like the graham crackers ones can) using Swieback crackers which I cannot find any longer. Any hints about finding these or a substitute that is NOT graham crackers? Thanks

  7. Pingback: New York Cheesecake | Meet Me In Paradise

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