How come with I follow the instructions to the letter on the Nasbisco Graham box for the cheesecake recipe that my crust come out so hard to cut upon serving? I dont think I'm over cooking it and I alway chill it in the refrigerator overnite! Please help me!

  • 1
    Possible duplicate of Why did the crust get too hard on my Blueberry Cheesecake? – Joe Nov 19 '15 at 13:28
  • For those of us who don't have access to see the recipe, can you summarize it here? – talon8 Nov 19 '15 at 15:35
  • @Joe the blueberry cheesecake question was about a no-bake recipe, so I don't think this would be a duplicate. – Debbie M. Nov 19 '15 at 16:03
  • @DebbieM. it very well might be. I don't have a box of nabisco graham crackers to check on the recipe, but some googling leads me to believe that the recipe on the box is at least a no-bake crust recipe depending on chilled butter to keep the crust together. – NadjaCS Nov 19 '15 at 21:28
  • It could be a duplicate, but we don't exactly know, so I think I'm fine leaving it as a related question in comments. – Cascabel Nov 23 '15 at 18:31

It sounds to me that you are simply pressing too hard and compressing the crust too much. Use the bottom of a glass or measuring cup to press just hard enough to keep the crust in place. Very little pressure is necessary.

  • Agreed with Jolenealaska... If unbaked, the hardening of butter alone won't make it so very hard... The density is the culprit... – osp Dec 16 '15 at 14:11

Your Answer

By clicking “Post Your Answer”, you agree to our terms of service, privacy policy and cookie policy

Not the answer you're looking for? Browse other questions tagged or ask your own question.