![]() That's about 1 ½ packages out of the box and just barely under 2 cups in crumb form. You'll need 14 full sheets of graham crackers for this crust. Then, remove it from the oven and allow to cool completely before adding the sour cream cheesecake filling. Bake - Bake the crust at 350☏ for 10 minutes.Press - Add the crust to the prepared springform pan and press it down using a flat-bottomed measuring cup.You can do this by pulsing the ingredients together in a food processor or by adding them to a large mixing bowl and stirring together. Combine - Combine the crumbs, melted butter, sugar, and salt until evenly moistened.Make sure to get the crumbs as fine as possible. Crush - Crush the graham crackers using either a food processor fitted with a blade attachment or a gallon-sized, zip-top bag and a rolling pin.It comes together easily with just four ingredients: graham crackers, sugar, butter, and salt. This Sour Cream Cheesecake has a thick, buttery graham cracker crust on the bottom (it does not go up the sides). HOW TO MAKE THE PERFECT GRAHAM CRACKER CRUST ![]() If you aren't going to use a water bath, you can skip the foil altogether. Then, wrap the foil up the sides of the pan.
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