I recently made a no bake blueberry cheesecake with its crust made of cookie crumbs(Used Digestive Biscuits as cookies), Brown sugar and melted butter. After keeping the cake overnight in the refrigerator, the crust turned out to be too solid, so solid that not it was difficult to cut it using a knife. What did go wrong? Did i keep it in the refrigerator for too long? Or should i increase the cookie crumbs or the melted butter content to avoid it?
Your ratio of butter to cookie is probably the main problem here: using too much butter and refrigerating it overnight will give your crust the texture of... well... refrigerated butter.
So, change the recipe and use one of the following options:
- Lightly soak the cookies in coffee/tea/lemonade/Cognac/whatever liquid is to your taste.
- Use less volume of butter and add the same volume of cookies.
- Powder the cookies in a blender
- Use a mixture of oil and butter (take one with a neutral taste like grape-seed oil). Test out a few spoonfuls in some shot glasses (50/50, 60/40, ... until you get the texture you want)
You can also combine the above, but that would be riskier: change one parameter at a time...
Can I have a piece of that perfect blueberry cheesecake now? :-)
It’s often simply a case of compressing the mix too much! I have done this many times before - I press the cookie and butter mix down into the tin too hard. This can make it very hard to cut through once it’s set. Try compressing it more gently: it doesn’t need to be packed in to set well as a base.