Soggy cheesecake crust

Discussion in 'Food & Cooking' started by philosopherchef, Jul 21, 2004.

  1. philosopherchef

    philosopherchef

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    I use a crust made with zweiback or graham cracker crumbs, melted butter, lemon zest, etc., bake at 350 for 15 minutes, cool completely, top with cream cheese filling, bake further etc., cool completely before refrigerating. Flavors are great but crust is invariably soggy. Any suggestions appreciated.undefinedundefinedundefined
     
  2. scott123

    scott123

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    Bake, light egg wash and then bake briefly again. Egg is a good water proofer.

    You could also try dusting the crust with corn starch or flour before you add the filling.
     
  3. jock

    jock

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    Check out Cook's Illustrated. They have a good recipe for cheese cake with a nice, crisp crust.

    Jock
     
  4. momoreg

    momoreg

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    Pre-baking is essential. Toasted nuts ground into your crumbs will also add some texture, if not crunch. Also, a barrier of white or dark choc. before adding cake batter may help protect the crust. Unfortunately, moisture from the cheesecake will eventually settle into the crust, no matter what.
     
  5. beachbaby

    beachbaby

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    In addition to the melted butter, use an egg white in your crust mix. Then bake it off as you normally do--learned that from Alton Brown and haven't had a soggy crust since.