Best Homemade Cheesecake Crust from Scratch
The crust is the best part of cheesecakes. These are three simple and easy recipes for homemade cheesecake crust from scratch. Include the classic crust, as well as, the graham cracker crust from scratch.
Have you ever wanted to make a cheesecake and then realized you have not graham crackers, digestive biscuits or Oreo cookies too for the cheesecake crust? It's happened to me more than once.
Honestly, I'm not one to drive to the supermarket every time I don't have an ingredient. In fact, quite the opposite. I look for ways I can substitute. So, when I don't have graham crackers, or other cookies for my cheesecakes and bars I just make it myself from scratch. Over time it has become the most preferred crust in our family.
So, today I'm making another addition to my baking basics series. Here is another one of those basic recipes you want to have on hand if you bake often.
Below you will find 3 different versions of my homemade cheesecake crust (Save/Pin)
- Homemade Graham Cracker Crust from scratch
- Shortcrust pastry-based cheesecake crust
- Chocolate shortcrust pastry-based cheesecake crust.
Useful Tips and Tools
- I like to use my food processor to crush the crackers so I can save time. And yet, you can certainly do it by hand. It's also a lot less messy in the processor.
- Cheesecakes are best made in springform pans, so you can take them off easily.
- Also, I like to use my kitchen scale when baking (read how to measure ingredients correctly here).
- Some of the ingredients will also need measuring cups and spoons.
- Always keep your cheesecakes on a baking tray for easy clean up in case of spills and overflows.
- Most baked cheesecakes are baked in water baths. Therefore, you will need aluminum foil to wrap the bottom of the springform pan or muffin pans.
- In addition, if you make a baked cheesecake, you will need a baking dish to place the springform in so you can pour water on the outside.
1. Homemade graham cracker crust for cheesecake from scratch
- In a food processor pulse the flours, sugar, baking powder, salt, and butter.
- Add the egg and pulse some more.
- Lastly, add the milk and let it all come together
- Pour the mixture into a springform pan and press into the base firmly with the back of a spoon.
- Chill for about 10 minutes.
- Bake in a preheated oven at 190 C / 380 F for about 10 to 12 minutes until nice a golden brown.
- Top with cheesecake batter bake further or chill for an unbaked cheesecake.
2. & 3. Homemade (shortcrust-based) classic and chocolate cheesecake crust recipe from scratch (Save/Pin)
This is the one I use most!! It's simple, quick and easy. The best part is, you can control the amount of sugar as well as butter.
- Combine sugar, (and cocoa) into the flour - mix well.
- Cut the chilled butter into cubes.
- Use a pastry cutter or fork and cut the butter into the flour mixture until it resembles coarse breadcrumbs.
- Add the water - mix well to combine.
- Pour the mixture into a springform pan and press into the base firmly with the back of a spoon.
- Chill for about 10 minutes.
- Bake in a preheated oven at 190 C / 380 F for about 10 to 12 minutes until nice a golden brown.
- Top with cheesecake batter bake further or chill for an unbaked cheesecake.
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Homemade Cheesecake Crust from Scratch
Print Pin RateCalories: 523kcal
Adjust Servings Here: 9 servings
Description
The crust is the best part of cheesecakes. These three simple, easy and effortless recipes for homemade cheesecake crust from scratch recipe including graham cracker crust from scratch will be the best crust you can make for your next cheesecake.
ADJUST SERVINGS HERE - 9 servings
Ingredients
Enough for one 9-inch spring foam pan
Homemade graham cracker crust from scratch
- 1 cup (125 g) All Purpose flour
- 1 cup (120 g) Whole wheat flour
- 1/4 cup (50 g) sugar
- 4 oz (113 g) butter (1 stick), unsalted, chilled, cubed
- 1 tsp baking powder
- 1 large egg
- 1/4 tsp salt
- 2 tbsp milk
Homemade Cheesecake crust from scratch
Vanilla based
Instructions
Homemade graham cracker crust from scratch
- In a food processor pulse the flours, sugar, baking powder, salt, and butter.
- Add the egg and pulse some more.
- Lastly, add the milk and let it all come together
- Pour the mixture into a springform pan and press into the base firmly with the back of a spoon.
- Chill for about 10 minutes.
- Bake in a preheated oven at 190 C / 380 F for about 10 to 12 minutes until nice a golden brown.
- Top with cheesecake batter bake further or chill for an unbaked cheesecake.
Homemade Cheesecake crust from scratch (vanilla and chocolate)
- Combine sugar, (and cocoa) into the flour – mix well.
- Cut the chilled butter into cubes.
- Use a pastry cutter or fork and cut the butter into the flour mixture until it resembles coarse breadcrumbs.
- Add the water – mix well to combine.
- Pour the mixture into a springform pan and press into the base firmly with the back of a spoon.
- Chill for about 10 minutes.
- Bake in a preheated oven at 190 C / 380 F for about 10 to 12 minutes until nice a golden brown.
- Top with cheesecake batter bake further or chill for an unbaked cheesecake.
Nutrition Information
Calories: 523kcalCarbohydrates: 63gProtein: 9gFat: 27gSaturated Fat: 17gCholesterol: 88mgSodium: 308mgPotassium: 212mgFiber: 4gSugar: 10gVitamin A: 810IUCalcium: 57mgIron: 3.4mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Did you make this recipe? Tag @veenaazmanov on instagram or #hashtag it #veenaazmanov
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Yanire
Thank you so much for this recipe :), I prepared the homemade classic for a 9inch spring form pan and it was too thin, I checked and the default was set to 8 servings. If I wanted one as thick as in this recipe https://veenaazmanov.com/no-bake-cheesecake/, how many servings should I use in the recipe calculator for the 9inch pan? thanks!
Veena Azmanov
Hey Yanire. The no-bake cheesecake has a cookie crumb crust made with crushed cookies and melted butter. Because it is using baked cookies it has the volume.
You can double this recipe for a thicker crust. (is that what you want?)
Alternatively, you can bake this crust on a baking tray. Then use it in the food processor to make a dry cookies crust with melted butter like above.
I hope I answered your question. Please feel free to ask again.
Thank
The Book of Food
Thank you very much, that was much needed today ! 😀
Veena Azmanov
You are welcome
Helen of Fuss Free Flavours
I like to play around with cheesecake crusts, by using different biscuit bases. Using a ginger crunch biscuit can add a little extra flavour. But this is a classic and trustworthy recipe, that you simply cannot knock and always makes a great base for any cheesecake.
Veena Azmanov
Me too I love trying new things with my cheesecake. I love this shortcrust because it's so versatile.
Denise
I don't know how you do it with all these beautiful and delicious looking cakes! I've just become fond of cheesecakes so I have to give this a try.
Veena Azmanov
Thank you Denise. I love decorating cakes and cheesecakes is my absolute weakness. You will love this.
Anonymous
It is Gorgeous!!