"Nothing can be more satisfying than the first bite of a homemade cheesecake - except, of course, for every bite thereafter! With so many delightful styles and recipes to choose from, it is vital to use the proper ingredients in the right ratios. While it is tempting to limit the amount of butter in your cheesecake recipe, this fat is a necessary ingredient to ensure the structural integrity of your crust."
"A simple graham cracker crust recipe calls for at least 6 tablespoons of melted butter. This ingredient helps to bind everything together and prevent the crumbs from getting too crumbly. Whether oven-baked or a no-bake style that sets in the refrigerator, keeping your crust held together with the rich ingredient is of the utmost importance to provide a sturdy foundation on which to add your creamy cheesecake topping."
"While store-bought varieties often use stabilizers and other unique ingredients to hold a cheesecake crust together, using enough butter is essential for a homemade version. Consider the steps for a classic New York cheesecake recipe which begin by mixing 4 tablespoons of melted butter with graham cracker crumbs, sugar, and salt, all of which is combined and gently pressed into a springform pan for parbaking."
Melted butter functions as the binding fat that holds graham cracker crumbs together and prevents a crumbly crust. A simple graham cracker crust typically requires at least six tablespoons of melted butter, though some recipes use four tablespoons and parbaking; no-bake crusts may need even more butter to set firmly in the refrigerator. Store-bought crusts rely on stabilizers, while homemade crusts depend on adequate butter quantity and thorough mixing. Test crumb cohesion in the bowl before pressing into a springform pan and reserve extra butter to adjust consistency. Gently press the mixture into the pan for an even, sturdy base.
Read at Tasting Table
Unable to calculate read time
Collection
[
|
...
]