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Alternative to graham crackers for cheesecake? - Page 2

post #31 of 55

What can I use as a substitute for an eclair cake? It has layers of graham crackers, instant pudding and cream....

I can't wait to try this yummy recipe.  Ideas anyone?

post #32 of 55

I use Amaranth crakers, which a diabetic friedly and gluten free.  And if you can't find the actual crackers, you can just use amaranth flour. 

post #33 of 55

But egg whites aren't neccessarily a 'naughty food', better than more butter!  Or if you just want moistness, and not the fat, to hold it all together, try clarifing the butter first, then use that. Gives it an intense, rich buttery taste, minus the fat!

post #34 of 55

Be creative, experiment (:

post #35 of 55

I found a new Graham Cracker alernative for those that live in places where you can't buy Graham Crackers.  I used Trader Joes®(any brand'll do)Soft Baked Snickerdoodles, which don't need as much butter{binding agent} to hold them together. These, at least this brand, are free from 8 common food allergies: gluten, wheat, milk, dairy, peanuts, tree nuts, eggs or soy!

post #36 of 55
Hi !
I was just wondering if you would use ginger snaps or any other sweet biscuit in a baked cheese cake???
Best regards
post #37 of 55

Sure, but usually because it reflects something else I'd be doing with the cheesecake. For example, if I were doing a lemon cheesecake or a plain cheesecake with a lemon curd layer, ginger snaps pair well. But with just a plain cheesecake, I think a distinctly flavored crust distracts from the cheesecake. 

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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #38 of 55

I am not entirely convinced that Graham Crackers are the same as UK's digestive biscuits!  

It seems to me that there are 2 sorts of Graham Crackers - a sweet one and a savoury/salted one.  

Yes, a sweet Graham cracker could be likened to a Digestive Biscuit.  

However, for the savory one I think a closer look in the Cheese Cracker/Biscuit isle of a supermarket would see you finding something similar - I just can't remember what they are called!  

I am tempted to go with a Scotttish Oatcake myself! 

 

 

Cheesecakes are traditionally based with crushed digestive biscuits bound with melted butter.

Lemon Cheesecakes are lush with a Ginger Nut base!

Try Jaffa Cakes, chocolate side down, as a base for an Orange Cheesecake!

Coconut Macaroons for a Pineapple/Exotic fruit cheesecake!

Just think - 'What goes with the flavour of the cheesecake that you are making?' Then experiment with different flavour bases!

post #39 of 55

Digestive biscuits are the closest to Graham crackers.  Other suggestions are ginger nuts, rich tea biscuits, oat cookies.  Actually the list is endless, but cooking is all about experimenting, expecially when recipes are from another country, and the ingredients have a different name. 

post #40 of 55

The best cheesecakes I've had were from Ratner's in New York.

 

Once got a plain cheesecake that had a pineapple slices bottom.

 

Really crustless seems best to me.  

post #41 of 55

I use fresh lady fingers for my cheesecake.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #42 of 55

Like several others have said pulverized cookies work really good. I sold cheesecakes as a sideline/hobby for awhile and the Pecan Sandies were a big hit for my buyers. Wait until you make a Baked Alaska from Oreo cookies / homemade Caramel ice cream and slathered with real butterscotch made from butter & Scotch...Cookie crusts are the bomb. "It just occurred to me i should of said Bombe"  Hahaha.


Edited by eolian - 2/12/15 at 8:59am
post #43 of 55

I have never considered this but I am borrowing an idea I had for something else.  Try something between a crepe and a pancake.  I would cook it light and over-sized, low heat longer time so it is drier and tougher on the crust, so it acts like a better crust for a desert, and put it in your pan and cut the edges off to fit. 

 

Another idea, not yet refined.  Put almonds, sugar, salt, and either honey, maple syrup, agave nectar, something like that and process so you get something really really thick.  Spread it out into the bottom of the pan, precook.  Like I said, very unrefined idea.  May work, may not. 

post #44 of 55
Quote:
Originally Posted by salty dog View Post
 

The best cheesecakes I've had were from Ratner's in New York.

 

Once got a plain cheesecake that had a pineapple slices bottom.

 

Really crustless seems best to me.  


It just takes up more cheesecake space.

post #45 of 55

You can buy any kind of cookie put it in a robot cou grind it into crumbs and use them Example  Lemon cookies ,Vanilla wafers,

choco  chip ,oreo,oatmeal you name it.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #46 of 55
Quote:
Originally Posted by chefedb View Post

You can buy any kind of cookie put it in a robot cou grind it into crumbs and use them Example  Lemon cookies ,Vanilla wafers,
choco  chip ,oreo,oatmeal you name it.

'Nilla wafers is a favorite. I also love gingerbread cookies.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #47 of 55

Personally when making a Cheese Cake base I use Digestive biscuits, unsalted butter, demerara Sugar and Cinnamon, but then I usually make no bake Cheese cake

post #48 of 55
Quote:
Originally Posted by salty dog View Post
 

The best cheesecakes I've had were from Ratner's in New York.

 

Once got a plain cheesecake that had a pineapple slices bottom.

 

Really crustless seems best to me.  


I miss Ratner's.  Haven't been there in years.

 

One of the best cheesecakes I ever ate was at the original Lindy's in New York.  As I recall, there was no cookie or biscuit crust - just the faint taste of lemon or orange (zest?). Epicurious has a good example.  (Don't know if it's the original.)

post #49 of 55

I personally don't like or eat cheesecake but I'm always asked for the margarita one. I split batter in 3rds, to the 2/3rds,add good tequila, cointreau, keylime juice.  For the crust I lightly blind bake ground salted pretzels and butter. 3 layers with plain in the middle.

FOR YEARS I LIVED TO WORK! NOW I WORK TO LIVE!
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FOR YEARS I LIVED TO WORK! NOW I WORK TO LIVE!
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post #50 of 55

Alternative to graham crackers for cheesecake?

post #51 of 55
I use Golden Graham's breakfast cereal and it's very nice. I also make a brownie batter and part bake, cool down and add the cheesecake mix. Really delicious
post #52 of 55

Crushed Amaretti cookies, is another idea.

post #53 of 55

Pretty much any biscuit that's not too sweet!  It's more just for that lovely, crumbly texture - the cheesecake filling itself will provide that sugar hit :-)

 

Where are you from?

post #54 of 55

Thank you! I live in Germany and need this recipe. :)

post #55 of 55

The quote attributed to Jo Brandt is actually from Michael Flanders in "At the Drop of a Hat"

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