Crumb Crust 

Recipe for Chocolate Cheesecake Success

Hints and Tips for Crumb Crusts

You will want to create a crumb crust that holds its shape without crumbling, and is easy to cut.  

To achieve this, you will need the correct proportions of butter and crumbs. The ideal ratio is half the amount of butter to the wieght of the biscuit crumbs.  

For example a crust using 230g (8oz) biscuit crumbs use 115g (4oz) of melted butter.

The exception to this is when a biscuit that has a high proportion of butter added to it  when manufactured, the short bread biscuit is a good example of this.  

When using this type of biscuit to make your crust you will need slightly less butter.

How much Crumb Crust do I Need?

The following is just a general rule.  You can also add some spices such as cinnamon, nutmeg to give addition flavor your your crumb crust.

18 cm (7 inch) sandwich tin with a removable base: use 170g (6 oz) plain sweet biscuit crumbs to 85g (3 oz) melted butter.

20 cm (8 inch) springform pan: use 230g (8 oz) plain sweet biscuit crumbs to 115g (4 oz) melted butter.

22cm (9 inch) springform pan: use 280g (10 oz) plain sweet biscuit crumbs to 140g (5 oz) melted butter.

25cm (10 inch) to 27cm (11 inch) springform pan: use 340g (12 oz) plain sweet biscuit crumbs to 170g (6 oz) melted butter.

20cm (8 inch) to 22cm (9 inch) pie plate: use 170g (6 oz) plain sweet biscuit crumbs to 85g (3 oz) melted butter.

Making the  Crust 

1.  Place the biscuits (see above for quantities) into a sturdy plastic zip lock bag, crush finely with a rolling pin.  

Or use and electric blender to break up the biscuits roughly.
         
2.  Add the melted butter and any spices that you like and mix well.

3.  Grease the inside of a pan lightly and scatter one third of the crumbs onto the base, then using a tablespoon press firmly.

4.  Do the sides by place the pan on its side and put large spoonfuls of crumbs in and press into the side.  Continue until all the sides are coated with the crumbs.

5. Place the pan on the table and using a straight sided glass work it smoothly over the base and sides.

6.  Chill for 1 hour to set the crumbs.

7.  You can now use the case for unbaked or baked cheesecakes.

Removing Cheesecake from Pan

Cheesecakes are removed easier if you use a springfrom pan. Springform pans can be purchased in  20 cm (8 inch), 22cm (9 inch), 25cm (10 inch) sizes.

If you are using a 18 cm (7 inch) sandwich tin with a removable base allow the cheesecake to cool completely, then remove the base by placing the base on a small bowl and gently press the sides downward.  

If you are using a springform pan. Release the catch on the side of the pan, place one hand firmly underneath, then gently push the base up, easing the side of  the pan away.

When you have removed the cheesecake from the pan, neaten the crust by pressing a sharp knife gently across the top.  

Work carefully to avoid cracking the crust.  Use a dry pastry brush to remove any crumbs on the filling.