Use this crust for most cheesecakes – for example Banana Yogurt Cheesecake – or pies and you will be surprised how easy it is to prepare and bake! Due to its crispy texture your cheesecake will have an amazing taste combination of crunchy bottom and creamy filling.
For 1 crust:
- 2,25 cup of crackers (I used half honey Graham and half plain crackers)
- 10 tbsp of unsalted butter
- 0,5 cup of brown sugar
+ blender and plastic zip bag
I love making recipes on-the-go and adjusting them to my taste and available ingredients. You can use almost any kind of crackers, if you can’t find Graham. Mine was not of any special brand – I picked it up at a next door Vietnamese supermarket, but they only had 4 packs of Graham honey ones and I had to improvise and mix it up with plain crackers and it worked out very well! Grind crackers in a blender until it looks like this: Then, add sugar and mix well with a spoon. Brown sugar is always the best choice and it gives the crust this caramel-ish flavor, but if you’re using white sugar I’d suggest adding a 1-2 tbsp of honey. To make my life easier I put crackers and sugar into a zip plastic bag, then added 10 tbsp of melted butter, closed the bag and mixed it well until crumbs were well moisten with butter and had a consistent colour.
Press mixture into a round pie plate and make sure it’s evenly spread and has “collars” high enough for that pie filling you will add later. Use a knife or spatula to make the edges even and flat if you wish, or use a nice pie plate is you want to get that curvy pie edge. Bake crust for 8 minutes at 200C/400F and cool.
You can use this crust recipe for so many different pies and cheesecakes!
A little tip: don’t take out crust before finishing the pie and cooling it down first – it will make your crust crumbled and uneven. But I wanted to take a photo of it fast so I had to sacrifice the pretty look :)