Homemade Cheesecake Crust - 3 Methods
Calories: 26
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.
Ingredients
Enough for one 9-inch spring foam pan
Cookie crust
- 8 oz Graham crackers
- 4 oz Melted butter unsalted
- 4 tbsp Sugar
Graham cracker crust from scratch
- 1 cup (125 g) All Purpose flour
- 1 cup (120 g) Whole wheat flour
- ¼ cup (50 g) Sugar
- 4 oz (113 g) Butter unsalted, chilled, cubed
- 1 tsp Baking powder
- 1 large Egg or two large egg yolks
- ¼ tsp Salt
- 2 tbsp Milk
Vanilla cheesecake crust - shortcrust
Chocolate cheesecake crust - shortcrust
- 1 ½ cup (190 g) All-purpose flour
- 2 tbsp (15 g) Cocoa powder
- 4 oz (113 g) Butter chilled and cubed
- 4 tbsp Chilled water
- 2 tbsp Sugar
- ½ tsp Salt
Instructions
Cookie crust
- Crush the graham cracker crumbs or /digestive biscuits in a food processor at medium speed. Add sugar and the melted butter and stir to combine.Pro tip - You can also place them in a ziplock bag and use a rolling pin to crush them.8 oz Graham crackers, 4 oz Melted butter, 4 tbsp Sugar
- Pour the crumbs mixture into the bottom of the pan (springform pan). Use the back of your spoon or measuring cup to press the crumbs firmly to the sides of the pan to form a crust.Pro tip - pressing down firmly will ensure a good base for the cheesecake and it won't fall apart when you cut slices.
- Baked in the oven for 10 minutes. Once baked set aside to cool on a wire rack for a few minutes before you pour the cheesecake batter. Pro tip - this crust can be used for a baked or unbaked cheesecake.
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. Finally, add the milk and let it all come together1 cup All Purpose flour, 1 cup Whole wheat flour, ¼ cup Sugar, 4 oz Butter, 1 tsp Baking powder, 1 large Egg, ¼ tsp Salt, 2 tbsp Milk
- Pour the mixture into a springform pan and press into the base firmly with the back of a spoon. Chill for 10 minutes.
- Bake in a preheated oven at 190 C / 380 F for about 10 to 12 minutes until nice a golden brown. Cool for a few minutes on the wire rack before you pour cheesecake batter. Pro tip - this crust can be used for a baked or unbaked cheesecake.
Shortcrust (vanilla and chocolate)
- Food processor - Add the flour (cocoa powder), salt, and sugar to the food processor. Pulse for 30 seconds. Then, add the chilled cubed butter. Pulse for 30 seconds at a time until you have a breadcrumb consistency.By hand - Alternatively, you can do this by hand in a medium bowl using a fork, pastry blender, or your fingertips to cut the butter into the flour until you reach breadcrumb consistency.1 ½ cup All-purpose four, 4 oz Butter, 4 tbsp Chilled water, ½ tsp Salt, 2 tbsp Sugar
- Add the ice water to the mixture, and combine well but do not over mix.Pro tip - The mixture will still be crumbly but when squished with your fingers it should form a dough.
- Pour the mixture into the inside of the pan (springform pan) and press into the base firmly with the back of a spoon. Chill for 10 minutes.
- Bake in a preheated oven at 190 C / 380 F for about 10 to 12 minutes until almost golden brown. Cool for a few minutes before you pour cheesecake batter. Pro tip - this crust can be used for a baked or unbaked cheesecake.
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? Share it with me.Tag @veenaazmanov_kitchen on instagram or #hashtag it #veenaazmanovkitchen