Graham cracker crust too salty for cheesecake
My first cheesecake was too salty, particularly around the crust, and I want to know what could have caused it.
One possibility is that I mismeasured the salt, although I do not make that mistake often. I doubt it was the use of sea salt as it is usually less salty.
So I got to wondering if it could be that I used salted butter. (I buy salted butter because the ingredients are salt and butter, whereas the unsalted has natural flavors added.) Is this something I should adjust for?
Best Answer
Yes! Try to avoid salted butter in cooking and baking. If you must use it you will need to adjust, but I am not sure there is a consistent way to do this. Different brands probably have different salt content.
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How do you fix a salty cheesecake?
How to Cut Saltiness & Fix Salty FoodDo you Prebake graham cracker crust for cheesecake?
Always prebake your crust before filling it with the cheesecake filling. Even if the recipe doesn't call for baking the crust first, place it in the oven for about 10 minutes. This will keep it perfectly crispy and ready for a delicious filling.Should you bake a graham cracker crust before filling?
When Should I Bake This Crust? If you're using this homemade graham cracker crust for a baked dessert (like a pie or cheesecake), I recommend baking the crust before adding in the filling to help set the crust. If you're making a no-bake dessert, there's usually no need to bake the crust first.Can you use salted butter in graham cracker crust?
A graham cracker crust consists of 3 basic ingredients: Graham cracker crumbs . Granulated sugar \u2013 brown sugar works great as well. Melted butter \u2013 you can use salted or unsalted, I opt for unsalted.How to bake the perfect cheesecake crust
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Answer 2
What has been said to you in the answer and comments are all correct. Let me add my 44 years of experience to you which should solve this problem. Make your own crust and use sweet, unsalted butter. You might have added salt instead of sugar in the crust if you made your crust. A very easy mistake. Also as a master cheesecake maker (creamy style baked, creamy style unbaked and a few of my own creations) do not ever use salt in your cheesecake, ever. I also make the NY style cheesecake, no salt. Cheesecake equals no salt, at any time. Some people have little bowls of salt and sugar on their counters and oopps you may have put a pinch of the wrong item. Oh well, it is over and done with and now you will not make any more oopps again with salt and cheesecake, right? I use regular Philadelphia Brand Cream Cheese
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