My feed
Premium

Please
or
to access all these features

For related content, visit our food content hub.

Food/Recipes

Biscuit base for cheesecake

6 replies

jalopy · 08/12/2012 14:16

I cant seem to get the base right. It's either way too dry,flakey or crumbley or solid where I can't cut it into slices. Where am I going wrong.

I've got the topping sorted out but need a fail-proof biscuit base. My dish is 9" or 23cm.

Please give me your successful recipes for a decent base.

Thanks. Back later.

OP posts:
Report
HazeltheMcWitch · 08/12/2012 14:24

I'd do a biscuit to butter ratio of 2:1. So 1/2 the weight of butter to biscuit.
Re biscuit, you want one that's not too dry. Flakey/crumbly base sounds to me like it's too dry. So no to rich tea, oreos or 'nice', unless you want to use more butter. Shortbread probably a bit too buttery. Digestives are good, whether chocolatey or not.

The you want pat it down evenly, but don't push it down. If you really compact it, and then chill it, it'll be impossible to cut.

Report
wannabedomesticgoddess · 08/12/2012 14:24

Mine do this too. Some recipes have too much butter and some too little. I do it by eye now.

I add a spoon of demerara sugar to my bases. I dont know how or why, but it makes them so much nicer!

Report
jalopy · 09/12/2012 10:25

Thanks. I'll give it another go.

OP posts:
Report
AgentProvocateur · 09/12/2012 10:32

I use ginger nuts and butter, but then I bake my base for about five minutes or so.

Report
StNickHasHisXmasTeakozyOn · 09/12/2012 11:12
.
Report
PolterGoose · 15/12/2012 21:20

This reply has been deleted

Message withdrawn at poster's request.

Please create an account

To comment on this thread you need to create a Mumsnet account.