Not a major epiphany. Not enlightenment.

But a victory!

Making dense cheesecase, you don’t really need a full crust to hold everything together–you just need some way of easing the thing out of the pan.

So: Brush the pan with melted butter. Scatter graham cracker crumbs on the butter, about 3-4 Tbs. or so, and shake loose anything that doesn’t stick.

Pour in your cheesecake batter, bake as normal.

You can barely tell the crumbs are there. Tra la! No more sticky cheesecake!

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