Cheesecake Crust

Cheesecake Crust

MAKES 450 GR. (FOR 2 23 CM. PANS) 15 minutes
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INGREDIENTS

For the Cheesecake Crust

  • 340 gr. graham cracker crumbs
  • 60 gr. Light brown sugar
  • 85 gr. butter, melted

DIRECTIONS

For the Cheesecake Crust

Process the graham cracker crumbs, brown sugar, and butter in a food processor just until crumbly, about 5 minutes. The crust should be moist enough to form into a ball. If it is not so, add a little more melted butter. Press the cheesecake crust with your hands to cover the bottom and sides of the pan evenly. You may refrigerate covered with film for 2-3 days or freeze for 1 month.

For the Cheesecake Crust

  • 340 gr. graham cracker crumbs
  • 60 gr. Light brown sugar
  • 85 gr. butter, melted

For the Cheesecake Crust

Process the graham cracker crumbs, brown sugar, and butter in a food processor just until crumbly, about 5 minutes. The crust should be moist enough to form into a ball. If it is not so, add a little more melted butter. Press the cheesecake crust with your hands to cover the bottom and sides of the pan evenly. You may refrigerate covered with film for 2-3 days or freeze for 1 month.

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@Yiannis Lucacos

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