Crust for cheesecake

[Laurie M.]

Hello, I'm trying to envision all the problems I would run into if I try to make a cheesecake with a pastry crust rather than cookie crumb crust. The time it takes to bake a cheesecake would probably be the biggest issue, (burn the crust to ashes?) but I'm also wondering if it's likely to cause a soggy bottom? Although cheesecake batter seems less wet than apple pie filling and I don't get a soggy bottom if I use a glass pie plate on the lowest rack of the oven. I thought about baking a crustless cheesecake (using a parchment sling) and placing it into a pre-baked pastry crust, but I thought I'd come here and ask if anyone's done it differently and if so, how did it come out?

 

[retired baker]

I have always just baked it in a cake pan,

 

[Bakingtime3]

I find crust to some extent a matter of personal preference. There is no right/wrong type of crust and you should use whatever you like best. Personally, I prefer a more substantial crust for cheesecake compared to something like a chocolate custard pie that tastes better with a flaky crust. Have used ground up Nutter Butter (peanut butter sandwich cookies) instead of the traditional graham crackers for my cheese cake crust with good results. Cheesecake is a type of baked custard, so there isn't the liquid you would find in something like an Apple Pie to deal with.

Generally, I bake my cheesecake in a cakepan, let cook and freeze and then invert to remove it from the pan. If you use any type of springform pan, they are not watertight, so you should always cover the cover the outside with aluminum foil if baking in a water bath.

Every oven bakes differently, so you need to experiment to find the proper rack location in your oven that works best. My lowest oven rack tends to burn the bottom of things before they are done, so in general I bake using the middle or upper-middle racks regardless of what a particular recipe suggests.

 

[Norcalbaker59]

Hello, I'm trying to envision all the problems I would run into if I try to make a cheesecake with a pastry crust rather than cookie crumb crust. The time it takes to bake a cheesecake would probably be the biggest issue, (burn the crust to ashes?) but I'm also wondering if it's likely to cause a soggy bottom? Although cheesecake batter seems less wet than apple pie filling and I don't get a soggy bottom if I use a glass pie plate on the lowest rack of the oven. I thought about baking a crustless cheesecake (using a parchment sling) and placing it into a pre-baked pastry crust, but I thought I'd come here and ask if anyone's done it differently and if so, how did it come out?

Yes, cheesecake can be made with a pastry crust.

NY Cheesecake

Smooth, creamy, tangy-sweet cheesecake

www.kingarthurbaking.com

 

[EllyDee]

I like to use a pastry crust 80% of the time. It just gives more body to the cheesecake. A more satisfying eating experience, if you ask me. I use a german pastry crust (Mürbeteig) recipe. Bakes perfectly. Just press the dough into the springform and bake as usual. If you need it, I can provide the recipe for the crust.

 

[Laurie M.]

I like to use a pastry crust 80% of the time. It just gives more body to the cheesecake. A more satisfying eating experience, if you ask me. I use a german pastry crust (Mürbeteig) recipe. Bakes perfectly. Just press the dough into the springform and bake as usual. If you need it, I can provide the recipe for the crust.

Yes please, I've never tried a German pastry crust, I'd love to have the recipe, thank you!