Michael wrote:
>
> I like making cheesecakes, but my crusts suck. They are much
> harder than what I want. I am using ratios of 1 cup crushed
> graham crackers, 3 TB sugar, and 3 TB butter. Maybe a little
> heavier on the butter and lighter on the sugar, but that's close.
> I mold the crust up the sides, so I usually triple or quadruple
> that amount to get about a 1/4 inch crust. I have tried molding
> gently rather than pressing hard. That helped some but not
> enough.
>
> I quit pre-baking the crust at all in order to reduce its hardness,
> but that hasn't fixed it. The recipe I use is pretty close to the
> New York Cheesecake that's inside the Philadephia Cream
> Cheese boxes. I underbake by about 15 minutes. Recipe
> calls for 65 minutes and I go for 50. Works for me.
>
> How do I make my crusts soft? Do you have a simple
> alternative crust I could try?
>
> Thank you, Michael

Skip the crusts entirely, they're utterly pointless if you make a really
good cheesecake.

Pete C.