Soggy cheesecake crust

1
10
Joined Jul 21, 2004
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
 
330
11
Joined Dec 23, 2003
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.
 
1,310
15
Joined Dec 4, 2001
Check out Cook's Illustrated. They have a good recipe for cheese cake with a nice, crisp crust.

Jock
 
2,938
11
Joined Mar 4, 2000
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.
 
30
10
Joined Mar 29, 2003
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.
 
Top Bottom