Tips on Pressing Cheesecake Crust into a Pan

Video Transcript

Okay I've finished my crust and I'm getting it down in my spring form pan and I'll go over the pan in just a moment. I'm just patting this down until I get to the edges of the pan. You can see, I'm still working it out, I'm just patting everything down. And just see, because I didn't have a heaping cup of that crushed vanilla wafer, I was short a little bit, I wanted a little thicker crust. So I made a little bit more, you know, just eyeballed it. A couple more vanilla wafers, a little more butter, just a little bit more sugar. Not hard at all. You just powder it, whatever size pan you have. Nine inch is recommended. So, just patting this down, and a spring form is, in my opinion, crucial for a good cheesecake. And when I show you how the assemble it, or dissemble it, if you will, you'll understand why, because you can't lift a cheesecake out of the pan. You want to slice it out of the pan. It doesn't really work that way. So spring form allows you to actually take the pan off the cake. So, if you want to make a really great cheesecake, use a spring form. They're really the only way to go. So, I have this, I have everything pressed down. I just crumbled up maybe a few little bit bigger chunks that I saw and I'll give you a little look. See how that's pressed down very nicely, evenly, but nicely thin? I'm gonna put it in the oven at 350 degrees for about ten to twelve minutes. We just want to get this baking a little so it'll bring out kind of nutty flavor. It's just to get that started, because once you pour over that filling, the cheesecake part is pretty dense and, so, if you didn't cook this first, it wouldn't actually get a chance to cook at all because it's hiding underneath all that heavier filling, so, ten to twelve minutes in the oven at 350 degrees.

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