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I have a recipe for cheesecake with a graham cracker crust, and the crust recipe calls for melted margarine. I'd like to make the recipe without hydrogenated oils/trans fats.

I have butter and a non-hydrogenated oil shortening (palm oil). Can I substitute one of these for the margarine in the crust recipe? If not, is there something else that would be a good substitute for margarine here?

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2 Answers 2

up vote 6 down vote accepted

Use the butter; historically margarine is a simulated butter in the first place, and you will probably get a better product, since butter tastes much better.

You could use the shortening, but it will not help the flavor at all, and doesn't have the approximately 18% water that butter and margarine do, although this usually doesn't matter in a graham cracker crust.

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I would just use the butter myself, and if you are going to use butter, use good quality butter. It will make your crust taste 10x better for sure.

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Downvote!? I guess who ever did has not used REAL butter to cook with before. –  lazoDev Mar 7 at 21:05
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It's probably because you recommended a specific brand, which just feels really spammy. I suspect you don't actually work for them, you just like their butter, but still - the question wasn't about brands, so it's out of place here. I'm going to replace it with a more general recommendation. If you don't like this, you can roll back my edit. I'm also removing the nutrition-ish part, which is off topic here. –  Jefromi Mar 7 at 21:06
    
I could see where that would be spammy. Sorry about that. It is just some great stuff. Everything I have used for it has been better just because it is real butter. I will not be so brand spacific next time :) to OP though, you should really give it a shot. –  lazoDev Mar 10 at 12:56
    
@IazoDev Here in Wisconsin, America's Dairyland, we have no problem finding real butter. –  Ben Miller Mar 12 at 2:54
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