Hi moms...i need everyone that bakes to HELP ME!!!!!!! I am making a cheesecake....this cheesecake requires baking.....well the recepie asks to bake the oreo cookie crumbs or chocolate waffers for 350' for 10 minutes then take it out to cool off....then after im done by pouring in the cream stuff to bake it at 325' for 40-50 minutes more.....wellthe problem that i am having is that the cookie part at the bottom....when it is time to cut it is hard like cement and u cannot cut through it....and of course cannot eat it......MOM'S PLEASE HELP!!!!!!!!!!!!
Thanks SOOOOOOOO much:)
Thank you to All the ladies...that gave me ideas.....and to the "allrecipes" site...this site was very helpful.....thank you so much!!!!!
Dear C.,
The samething happened to me, until I learned it was when you pat the crust in the bottom of the pie plate, Do Not pat it so hard, just gently pat it on to the pie plate and it will cut through when ready to eat. Try again . My problem is my cheese cake cracks in the middle. Any suggestions?
Also try putting that in in a "water bath" put that pan into a larger glass dish like a cassarole dish with water. the water is suppose to keep cake moist.
It may be the pan that you are using. I found online an oreo cookie cheesecake recipe that uses a silver springform pan. The recipe can be found at:
http://cheesecake-recipes.kraftfoods.com/cheesecake_16.html
Since this website is sponsored by Kraft, I would think that their recipes would turn out fine. Good luck to you! :-)
C., I make cheescakes all the time. I never bake the crust prior to baking the cheesecake. Melt your butter and mix it in with the crumbs and sugar, butter your pan and press the mixture into pan, pour your cheesecake batter over this and bake according to the directions. The crust will be crunchy but should not be hard. M. B
You probably already know this by now... but
I use butter/graham cracker crumbs and sugar in my cheesecake crust, and I don't bake it first. I put it in the freezer while I am making the creamed part THEN I bake it all together.
Try the recipe on the back of Keebler Graham Cracker Crumbs for "New York Cheesecake"... it's fantastic.
You could use chocolate wafer cookies to crumb or whatever you like...
Good luck.
usually those cookie crumb crusts require butter to hold it all together. Does your recipe call for butter? Are you using a springform pan? Other than those two things, it should be coming out okay. If you want, you can cheat and go buy the premade crumb pie crusts.
Good luck,
K.
I just baked a similar cheesecake yesterday! Coincidence! I found that the cookie crumbs have to be pulverized (I use the food processor) and when I add the butter to them it is melted butter. If the butter isn't melted completely the crust can become very hard. It's the same with sugar cookies. If that doesn't solve the problem, I'd suggest asking Martha (as in stewart) at her website.
well here's my rec: break the oreo cookie crumbs down in a food processor.... blend them w/ melted butter...then press down to form crust on the bottom and sides of pan...
add cheesecake mixture and then bake. No need to bake the crust separately before you bake cake. Are you baking this in a 'water bath' -- submerging cheesecake pan in a larger pan filled halfway with boiling water? I wrap foil around my cheesecake pan to make sure water doesn't seep through. But the water bath is supposed to allow for more even cooking. and then when the baking time is up....turn oven off but allow cake to cool down its temp slowly by still keeping in the oven....
here are some tips....
http://allrecipes.com/HowTo/Perfect-Cheesecakes/detail.aspx
I only bake mine for 5 minutes then I put the filling in and bake it.
Try a different recipe from betty crocker she has a cheescake recipe that is good. Don't bake the bottom for too long or don't bake it at all. It will bake when you bake the cheese cake. Also how are you making the bottom crust? Like how much butter and what kind?
Hi,
I prepare the cream part while the oreo crust is in the oven for 10 min, then take it out and pour the cream part on top of the hot crust. Turns out just fine. Don't overbake to avoid cracks in the cream part and let cool completly before putting in the fridge.
Hope this helps.
How much butter are you adding to the crust when you bake it? That is usually where the problem is.
Okay, first of all, calm down!!!
Second of all, I am sort of surprised that the recipe has you baking the crumb crust and then going back to bake the whole thing. Was the crust recipe separate from the cheesecake part? I would try just sending the crust through baking w. the cheesecake together.
I would recommend going to allrecipes.com and looking up cheesecake crumb crust to see if there are other recipes with comparisons on how they instruct to do it...then maybe pick a method that's between what you are doing and what they have??
pat down the crumb crust, brush it with an egg white and a basting brush and only bake it for 5 minutes. This will keep it together, the crust will be "sealed" without getting unbearably hard and you wont taste the egg white.
Good luck
Try baking the crust for a little less time. If you think about it, its baking for about an hour total, maybe just put it in for 5 minutes initally and see if that helps.
Perhaps you should add a bit more butter, margarine to the mix or spray the pan with Pam before you put in oven to set. Or maybe you should reduce the heat or not cook for as long 8 min instead of 10 because the crust will cook again with the pie filling.
