How to Make Cheesecake Crust

Video Transcript

Okay, I've started crumbling up my vanilla wafers, and I'm crumbling them up first into the bowl because It's just easier than trying to crumble them over a little cup. This is almost a cup. Once I finish crumbling up this last one, I'll measure it out to be sure I have the right amount. You can add a little bit more or less, it just means you'll have a little bit thicker or thinner crust. But about a cup is what we're looking for, for a pretty standard crust. That's all looking nicely. Let's see how much we have in I'm looking for a cup. Oh, I think it might be just about right. Oh, perfect. There's a little bit left in the bottom of the pan. You can see it's just about to the top. So, that's just about perfect. Dump that back in. I think I'll crumble a few more in a minute. I'm gonna add my melted butter, and this is half a stick of melted butter. Now, depending on your altitude and where you live, you want the right consistency with this. So, if it's a little too runny, just add a few more vanilla wafers crumbled. If it's too thick, you need a little bit moisture in there, add a little bit more melted butter. Add a teaspoon of sugar, I'm eyeballing it, just a little bit more. That's about right, about a teaspoon of that. And I'm gonna show you what this looks like when it comes together. It needs to be something you can manage and press down in the bottom of your pan. You see how that's coming together. It's not runny, it's not too crusty. It's just right. I'll be able to manage this very well. I'm gonna continue, I'm gonna mix this just a little bit more and then start to press it down in the bottom of our pan.

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