Curious if someone can help?

bill_130789 · 2018-12-09T11:33:14+00:00

So, over the years I've dialed in my cheesecake recipe to perfectly suit my taste. However, there is one issue I could use help with: the crust. Now, don't get me wrong, the crust is exactly the way I like it and everyone who enjoys my cheesecake raves about the crust. It's a simple graham cracker crust but the way I make…

bill_130789

So, over the years I've dialed in my cheesecake recipe to perfectly suit my taste. However, there is one issue I could use help with: the crust. Now, don't get me wrong, the crust is exactly the way I like it and everyone who enjoys my cheesecake raves about the crust. It's a simple graham cracker crust but the way I make it, it's about a half inch thick and it's crispy / crunchy. Many people refer to it as toffee-like. My issue is with the leftovers. After a day or two in the refrigerator the crust begins to weep a syrupy substance, basically the breakdown of the butter and sugar in the crust. Which leads to a not-so-crispy-crunchy crust. Would anyone know of an ingredient that I could possibly use that would emulsify the butter and sugar in the crust to keep it from weeping this syrupy substance in order that the crust remain crunchy? And if so, possibly some guidance as to the amount of said ingredient (the crust recipe includes 113 g of butter and 113 g of sugar). I appreciate any help. Thank you...

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tshewman

Try freezing it

bill_130789

Thanks Todd. Yes, freezing works well. I was just looking for an alternative approach so I could leave it in the fridge for a week or so without the crust getting soft. There may be no solution to my problem! But thanks again...

tshewman

There's a couple of approaches that provide possibilities. obviously emulsifiy the cheesecake but that may affect the texture. the other option is to paint the layer of crumb with chocolate before putting in the cheesecake. Once it sits in the fridge, the chocolate can act as a barrier (to a degree). The ideal (which does work fairly well, but does require an extra step) is to cook he cheesecake separate from he cookie base and place it on the crumb base after. This can work with pan molds (the 4" ones are easiest).

bill_130789

Thanks so much for the very thoughtful reply. You are coming at this from a different angle than what my brain had been thinking. But you may be correct. It is my belief that it's the butter and sugar in the crust itself that is creating this syrupy substance that is weeping. I never considered that the cheesecake itself was the culprit. I was looking for an ingredient that I could add to the crust that would help to keep it crunchy for a bit longer. Now I need to rethink my strategy because you may be on to something. That being said, now that you understand (hopefully) my way of thinking, can you think of an ingredient that may help to keep that butter and sugar locked up in the crust for a longer period of time? Thanks again!