Why did the crust get too hard on my Blueberry Cheesecake?
I recently made a no bake blueberry cheesecake with its crust made of cookie crumbs(Used Digestive Biscuits as cookies), Brown sugar and melted butter. After keeping the cake overnight in the refrigerator, the crust turned out to be too solid, so solid that not it was difficult to cut it using a knife. What did go wrong? Did i keep it in the refrigerator for too long? Or should i increase the cookie crumbs or the melted butter content to avoid it?
Best Answer
Your ratio of butter to cookie is probably the main problem here: using too much butter and refrigerating it overnight will give your crust the texture of... well... refrigerated butter.
So, change the recipe and use one of the following options:
- Lightly soak the cookies in coffee/tea/lemonade/Cognac/whatever liquid is to your taste.
- Use less volume of butter and add the same volume of cookies.
- Powder the cookies in a blender
- Use a mixture of oil and butter (take one with a neutral taste like grape-seed oil). Test out a few spoonfuls in some shot glasses (50/50, 60/40, ... until you get the texture you want)
You can also combine the above, but that would be riskier: change one parameter at a time...
Can I have a piece of that perfect blueberry cheesecake now? :-)
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Why is my cheesecake crust too hard?
If the digestive biscuit (graham cracker) crumb base of a cheesecake is very difficult to cut then it is most likely that the base has been compressed too much when it is put in the bottom of the pan. When the base is baked and/or chilled then it sets very hard and can become very difficult to cut through.Why does my graham cracker crust get so hard?
WHY IS MY GRAHAM CRACKER CRUST HARD? You may have added too much butter to the recipe, which hardens when refrigerated. Pressing too hard when forming the crust to your pan. You want to press hard enough to get a good shape and keep the crumbs in place, but don't go overboard.Is cheesecake crust supposed to be hard?
While every home cook wants to make sure their cheesecake has set, be wary of leaving it in the oven too long. You don't want to wait until the center is set, according to Taste of Home's prep kitchen manager Catherine Ward. \u201cIt doesn't need to be firm,\u201d she says.Why is my biscuit crust so hard?
If your biscuits are too tough\u2026 Biscuit dough is moist and sticky, so much so that it may seem too wet after you've added all your flour. If you do think this about your dough, fight the urge to add more dry ingredients \u2014 dough that isn't wet enough will bake into a hard, dry biscuit.Top 5 Cake Baking Mistakes! | Preppy Kitchen
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Answer 2
It’s often simply a case of compressing the mix too much! I have done this many times before - I press the cookie and butter mix down into the tin too hard. This can make it very hard to cut through once it’s set. Try compressing it more gently: it doesn’t need to be packed in to set well as a base.
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