1 1/4 to 1 1/2 cup grahm cracker or cookie crumbs
1/4 c butter
melt butter in bowl in micro, add crumbs and stir until mixed
Butter your cheesecake pan with spray butter
dump in your crust mixture and tamp it down-I have a small wooden tamper that you can use for little muffin crusts and such- or the bottom of a small glass
put it in the freezer for 15 min; no need to bake, that makes it hard
add your filling
wrap 2 cakes strips (like Wilton) around the pan that have been soaked for about 5 min in cold water-eliminates the need for the water bath and saves foil!!!
bake at 325* for about an hour to and hour and 15 min. if it is done after 1 hour, pull out the rack just enough to carefully run a sharp knife around the edges to loosen it
turn off the stove, put a wooden spoon in the door for air circulation and just leave it for 1 hour. NO CRACKS
take it out of the oven and set on a rack to cool then put in the fridge to get cold.
you can freeze it when completely cold if wrapped well; use Glad Press and Seal and foil
Magick Line pans are really the best; you will throw your Springform pan away.
When you want to unmold the cheesecake: turn on a burner and place your pan on it and genly swirl it around and count to 15. Use a large spatula (like the Wilton cake spatula that you transfer cakes with to get it off of the bottom.) the heat loosens the butter in the crust that has hardened. It might take a couple of times.
I bake cheesecakes constanly for my son’s restaurant and I have learned these tips through trial and error and other blogs. Always make sure all of your ingredients are room temp and Junior’s Cheesecake’s book have the very best recipes.