Can I use sugar cookies for cheesecake crust?

Can I use sugar cookies for cheesecake crust?

We’re going to use sugar cookies in the crust, too! I know a graham cracker crust is traditional, but you’ve got to go with crunchy sugar cookies as a cheesecake crust at least once in your life.

How long to bake cheesecake in water bath?

Bake as the recipe directs When baking a cheesecake in a water bath, the directions are generally to bake at 325°F for 1 hour to 1 hour and 15 minutes. The cheesecake is done when the top looks dry but the center still wobbles and jiggles like jello. It should not be liquidy at all.

Can I freeze a pumpkin cheesecake?

Can you freeze cheesecake? Yep, you certainly can. This recipe, in particular, will keep for up to two months in an airtight container. If you really want to plan ahead for the holidays, make it well in advance then freeze it after it has set in the refrigerator for four hours.

What thickness should you roll out sugar cookies?

The ideal thickness to roll out your sugar cookie dough is about 1/4″–that way, they’ll be tough enough to be handled and decorated, but thin enough to stay a little crunchy.

Should I put a pan of water in the oven with my cheesecake?

A water bath, also known as a bain marie, is simply a pan of hot water that protects your delicate cheesecake while it’s baking in the oven. This method not only helps the cheesecake not crack on top, but also ensures the cheesecake will come out smooth and creamy.

Can I freeze strawberry cheesecake?

This super simple strawberry cheesecake is an absolute doddle to make and will freeze well for up to 3 months. For the best results, cut the cheesecake into wedges while it is still slightly frozen in the middle.

Can pecan pie be frozen?

You can bake and freeze your pecan pies. Bake your pies a couple weeks in advance, then freeze them until the night before the big day. Yep, turns out that you can freeze pecan pie — and learning how to do it is not a hard nut to crack.

Why are my sugar cookies tough?

Over-working the dough yields a tough cookie, which is not at all what you want. The very best sugar cookies are soft and tender. → Follow this tip: One of the keys to great sugar cookies is mixing the dry ingredients only until they’re just incorporated, and not a second longer.

Why did my sugar cookies come out hard?

Lots of people bake their sugar cookies until they’re a nice golden-brown. DON’T DO THAT! They’ll be hard as rocks–and will get harder the longer you keep them around. Because they’ll harden naturally as they age, you want to bake them until they’re just set.

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