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.

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