Hello everyone,
before I start I just wanna say that English isn’t my first language so I have no idea how some things related to baking and all are called. So I’ve baked the New York Cheesecake many times before and it always tastes amazing. The only problem I have is the bottom. I always use “shortbread cookies”, crush them and mix them with melted butter and then flatten them in the dish that I use. After that I just pour the batter in and bake it in a water bath in the oven. There can’t be any water leaking into my dish cause it’s like a fully closed silicone one. … I can’t explain why that keeps happening and I really need some help to figure out how it won’t become so soft and wet.
by PackIndependent1599
8 Comments
What’s your recipe? Could be too much butter or maybe you should refrigerate the crust before adding the cheesecake.
Maybe try remaking just the crust itself before doing the rest, could also be that it’s sweating through the silicone perhaps
I usually prebake the crust before adding the cheeseslop.
Prebake the crust about 10 minutes until just starting to brown.
Pre-bake. I think water can still make it mushy if you cook it like that through evaporation
I use graham cracker crumbs, brown sugar, and butter pressed into the bottom and baked until caramelized. Never soggy.
Going out on a limb here: are you using German (or other European) cream cheese and an American recipe/a recipe that was originally intended for the US market? If so: that is not the cream cheese you’re supposed to be using. American cream cheese has a way higher fat content than the European stuff. It might make your filling too watery and soak your crust as a result, even if it sets without issue.
I think it is a combination of things, both mentioned. One, par baking the crust. Two, the cookies you’re using. Shortbread is too crumbly and if you are using premade shortbread, it is likely all palm oil and junk. Use graham cracker or homemade short bread you have staled for a short time.