I made my usual cheesecake - but got distracted- put in fridge - 4 hours later - still not setting - realized I forgot to bake it- can it be salvaged if I bake it now? © 2020 CHOWHOUND, A RED VENTURES COMPANY. Thanks! Maedl November 2, 2013 Not sure if there is damage yet, but I'm so disappointed already. I'd probably scrape off the crust and make either a chocolate sauce or berry compote to cover everything that was under the crust. A graham cracker crust gives a piece a cheesecake a sweet crunch, especially at the end of the piece of cake. Press mixture into an 8 or 9 inch pie plate. This crust will not seem to bake. the papertowel/newsprint overnight dried it out and firmed it up beautifully! it very well might be. So I baked a cheesecake in a springform pan, wrapped with foil and baked it in the water bath. These easy, ingenious fixes will save the day! I tried ChefOns's idea, and it was disastrous! Hi Sarah, Which cheesecake recipe are you using and are you pre-baking the crust? To recover, I ground up the rest of the vanilla wafers I had (about 2.5 more oz. In this video, you'll see how to fix an undercooked, soggy pie crust. From what I have eaten from the fallout, this pumpkin cheesecake tastes amazing! Trying to use a baked crust (even one with less butter) means your filling will ooze into the crust and make it soggy. How to Fix a Soggy Pie Crust. I'd transfer the cheesecake to a stack of paper towels which should wick away the moisture. "I always seem to muck up my slices when I cut my cheesecake. Any way to fix a soggy cheesecake crust? Using a butter knife, or cake spatula, pop cardboard off of cheesecake bottom. Baking a crust is not necessary but it does tend to hold the crust together. As you cut slices, just stop when you hit the crust, so you're serving, essentially, cheese custard. ALL RIGHTS RESERVED. BA's best deep dish apple pie, looking pretty fantastic.. Gentl & Hyers Burn Notice. Add the water – mix well to combine. DO NOT WORRY! Shutterstock / Mangpink. It worked!! After sitting in the fridge, even after all that, eventually cheesecake crust will become soggy just from the moisture in the cheese. I'm sure someone know's why this isn't an option or it would already be the preferred method. Hi all! No-bake truly means you do not have to bake the dessert. Fill the chilled pie crust and place in a hot oven right away if it does not have a top crust… Is there anything I can do at this point to make it less soggy? Bake in a preheated oven at 190 C / 380 F for about 10 to 12 minutes until nice a golden brown. 11. Is there any way to fix this? My cheesecake turned out soggy, here’s what I did: I turned it upside down and put it under the broiler for about 20 minutes until it was dry and crispy again! Soggy crust on cheesecake from water leaking through springform pan. Flip the cake over onto its top onto a serving platter so you have the crust side up. @DebbieM. 10. I wrap the springform in aluminum foil and everything but it still gets soggy and I dont even put in a lot of water. 5. The drawback to them is that they got soggy very easily, a problem that is usually only made worse by the fact that the fillings placed in graham cracker shells tend to be custards, puddings and creams. Mix graham cracker crumbs, sugar, melted butter or margarine, and cinnamon until well blended . No worries if your crust falls from the sides during baking. 1. Crisp Cheesecake Crust. Combine sugar, (and cocoa) into the flour – mix well. I just cooked my first cheesecake and cooked it in a water bath. I hope this helps! Taste shouldn't be a problem. What's For Dinner #446 (December 2020) - Jack Frost Nipping At Our Noses, December 2020 Cookbook of the Month: FOOD52 WEBSITE, Best Gifts For Fans of 'The Great British Baking Show', The Best Boozy Advent Calendars to Drink Away 2020. (I think that the Graham crust you are baking is moist because the butter you are adding to the Crushed graham wafers may be too much and is melting and making the crust soggy) Check the amounts required. My guests will just have to see/eat the other side of the cheesecake, soggy crust and all! |, 9 Baking Mistakes That Ruin Your Cakes, Cookies, Brownies & Bread, The Top Trending Fall Foods & Recipes, According to Google, The Best Places to Buy Baking Ingredients Online, Chowhound Christmas Gift Guide 2020: The Best Gourmet Food & Drink Gifts, The 20 Best ALDI Finds for November Are All About Cookies & Thanksgiving, 8 Easy Ways to Make Boxed Mac & Cheese Taste Like You Made It from Scratch, The Cookbooks We're Most Excited for This Fall, Ready or Not, Pumpkin Spice Products Are Back Again, 7 Helpful Produce Subscriptions You Should Know About, Meal Prep Containers That Will Get You Excited to Make Lunch, The Best Food & Drink Advent Calendars for 2020, Chowhound Christmas Gift Guide 2020: Best Gifts for Food-Loving Families and Parents, Christmas Cookie HQ: The Ultimate Guide to Holiday Cookie Baking, How to Make a Memorable Christmas Morning Breakfast, How to Cook Christmas Dinner for 6 on a $75 Budget, A Last-Minute Guide for Those Hosting Christmas Dinner. 6. With so many things that can go wrong (cracked top! 3. The point is for the water to steam around the cake, right? This is an extra pre-caution to prevent a crust becoming soggy. My pie is always soggy on the bottom. I have made both baked and non-baked versions of cheesecakes. Let the cake cool according to the recipe instructions. I've been making several cheesecake now, the first time turn out perfect, but after that's been disturbing..my cheesecake base always soggy eventhough already try ashleemarie technic which put the water pan in the bottom rack.. please help me out:(. What’s the Difference Between Cheesecake and NY Cheesecake? This will keep it perfectly crispy and ready for a delicious filling. Question. No leftovers, so I think my guests enjoyed it! For my no bake cheesecake recipe there is no need to pre-bake the crust. it was almost as if i had made it perfectly from the start! Even if the recipe doesn’t call for baking the crust first, place it in the oven for about 10 minutes. https://www.my-cheesecake-recipes.com/Perfect-Cheesecake-Crust.html Heath bars, peppermint bark or nut brittle come to mind. 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. You could replace the crust with crushed nuts or cookies or even graham crackers to get the crunch back. … Full question. I think this is a common problem with the kind of pan cheesecakes are baked in, so I always wrap my pans in foil to keep the water out. 4. Cookies Much like a graham cracker crust you can crush other types of cookies to create a unique cheesecake crust. "This is a neat trick because these dry wafer crumbs are going to absorb moisture from the bottom crust as the pie bakes, and this is so helpful in keeping the bottom crust dry," Dan explains. 7. I just had this problem last night baking a cheesecake for my son's birthday. This adds a flavor dimension of course, but it also helps keep the crust crispy. Is there any way to keep the base more crisp? Pour the mixture into a springform pan and press into the base firmly with the back of a spoon. Christmas Cheesecake: The Most Wonderful Dessert of the Year, Christmas Crack: The Easiest and Most Addictive Holiday Gift, 15 Best Chocolate Chip Cookie Recipes: You Be the Judge. Let us know what you ended up doing! Use a long, sharp, hot knife to slice the crust off of the cake. Make your own simple, sweet crust for cheesecakes with this easy recipe and these must-know tips from chef Curtis Stone. If your bottom crust is underdone, cover the top with foil so it doesn't burn, and throw your pie back in the oven at 425ºF to 450ºF for about 12 minutes. Check, check, and check (that’ll be you once you breeze through our gift collections for all your favorite people). You don’t have to line the bottom, but it’s what I do. After 15 minutes at 300 degrees, the crust is still just a mushy mess. by Jen Wheeler | Holiday baking season means lots of cookies, and we have plenty of great Christmas cookie recipes... by Jen Wheeler | At Christmas time, there are cookies galore, but true dessert lovers still crave something more substantial... by Mijon Zulu | Want some crack? It is not the prettiest cake but it is delicious!! I wonder why we don't also use a trivet and keep the pan out of the water completely or put the water back on the bottom rack. There are only two ways to burn your pie crust to the point of no return. Always prebake your crust before filling it with the cheesecake filling. You can fix it using your trusty measuring … 6. Line the bottom and grease the sides of the pan. How did it go? I'm really glad that I didn't listen to everybody's advice about throwing my cheesecake away only the very little Outer Edge was a little soggy and once I put it in fridge it was wonderful the next day. I hope well. Pour into a pastry pie crust and if it is a Graham crust bake it for 5-10 minutes before pouring in the cheese filling. Run knife around sides of cheesecake, while still in pan. Chill for about 10 minutes. Re-chill the crust again for at least 15 minutes or until the crust firms up. my pan also leaked and made the base soggy, so once it cooled enough i flipped mine over, removed the springform pan base and used a paper towel to gently dab away the moisture, i then placed a piece of newspaper on top of the paper towel to absorb the moisture and put it in the fridge overnight. If it's just a bottom crust, you might consider not serving the crust part. Remove from freezer, run hot and wet knife around edges to loosen. A sweet and creamy cheesecake is the stuff dreams are made of, but this classic baked good can be intimidating for home cooks. And nobody will be the wiser. Or do I need to just cut cut my losses & slice it off (its only a layer on the bottom) & enjoy a yummy crust free cheesecake? No one is going to ask "Where's my crust!" I put foil over the springform pan as Thomas Keller describes in his Ad Hoc cookbook, but somehow water snuck in. I feel passion for very few things in life, but the universe's greatest dessert is one of them. Pop cheesecake out of pan (cardboard still attached.) So I baked a cheesecake in a springform pan, wrapped with foil and baked it in the water bath. The whole purpose is to let the steam surround the cheese cake, to have contact in vapor form with the exposed top. December 2020 edition! And another: let the crust cool, then layer on a thin layer of melted chocolate, jam, lemon curd or the like. Will it still taste decent? Thanks. You could even use crushed up candy (it being close to Halloween). 10 / 12. 2. I tried this method and it worked great. 7. i had intended to follow ana’s instructions and put it under the broiler the next day but i didn’t even need to! 8. Hello everybody! The crust wasn't as crisp as it should have been, but was still good and edible (it helps that it was chocolate, probably). Everything seemed to turn out perfectly until I removed the cheesecake to see that water STILL had gotten into the pan making my prebaked & sealed bottom crust soaked. I thought that was the foil's job! You don't want a thick topping, as the rest of the pie has already spent time in the oven and you don't want to over-cook it. That way the butter is a solid. maybe not restore it to its full crumbly crispy goodness, but just not have it so wet? Hard to fix a soggy crust. Glad you salvaged it! Cut the chilled butter into cubes. If it looks like the replacement crust isn't going to stick to the sides of the cake after the scraping you could apply some frosting or whipped cream to act as glue. If the filling is really wet, you should freeze the crust before adding your juicy filling. Thanks so much for the prompt and helpful ideas. I put foil over the springform pan as Thomas Keller describes in his Ad Hoc cookbook, but somehow water snuck in. Asked by dipika_am. Everything seemed to turn out perfectly until I removed the cheesecake to see that water STILL had gotten into the pan making my prebaked & sealed bottom crust soaked. – NadjaCS Nov 19 '15 at 21:28 Cheesecake never fails to bring me joy. I used to make cheesecakes that would come out cracked but the crust would be good but ever since I started baking my cheesecakes in water bath the cracks went away but now the crusts are really soggy. What are you baking these days? Use a pastry cutter or fork and cut the butter into the flour mixture until it resembles coarse breadcrumbs. I would carefully scrape the soggy crust away from the sides and press in something new. I baked in a spring form pan and wrapped the pan itself in tinfoil in order to prevent water getting through to the crust while it was baking in the water bath. Answered on 7th June 2013. My crust looks pretty soggy. With these pies, and baking in general, first on the fix-list is a well-calibrated oven or, at the very least, a super-accurate oven thermometer. This is a tough one -- and we've all been there! I have been slaving over a pumpkin cheesecake for hours now. If you use nuts I would suggest toasting them before crushing and applying to the cake. I have tried it twice, once with liquid coconut oil and once with solid oil, melted. I pressed it in the Springform pan and baked as directed, but the sides fell and it was a bubbly mess. You are going to reinvent this dessert! I ended up using ChefOno's idea, since it was the fastest/least labor intensive option, and it turned out well! Trying to bake a crumb crust for a no-bake cheesecake will make for a soggy crust, as no-bake crusts have more fat. Help- anyone!!?? Though I blind baked the biscuit crumb layer, it still becomes soggy after setting the whole cheesecake in the refrigerator overnight. People who have had it love it and it takes less than an hour to... by Caitlin M. O'Shaughnessy | Since August 4 is National Chocolate Chip Cookie Day, we rounded up the very best chocolate chip cookie... Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week. 8. I just cooked my first cheesecake and cooked it in a water bath. 5. 9. My cheesecake crust got soggy from the water bath during cooking. It won't be identical to the baked cracker crust but cheesecake+crunchy stuff is good regardless. ), mixed it in with the already cooked but soggy crust, and that held up ok -but the end product was too dense for my liking (perhaps because it was double baked)? One idea for saving your pie is to discard the top crust and replace it with a light crumb topping. Top the cake with whipped cream, chocolate ganache or fresh fruit. I'm starting to think that it's the moisture building up in the cheesecakes. I mean, crackle? Discard the crust. If the bottom is also soggy you could lay some of the replacement on a plate and slide the cake right on top. Fortunately, there are a couple of quick fixes that can prevent a graham cracker crust from getting soggy. Brush the Bottom Coating the surface of the bottom crust will create a barrier to prevent sogginess. Make sure to put it on the bottom rack so that the underside gets the most heat. Hmm. The same happened to me. If the water only made the crust soggy then I think your cake should still taste good. The bottom crust does have to hold all of the moisture and liquid of the filling, so this is a good idea whether or not you have problems with a soggy crust. For example a cookies and cream cheesecake may have a crust that is made from crushed chocolate sandwich cream cookies. Beautiful cheesecake, but I took it out of the foil so a dripping pan :(. Will it still taste good? By signing up, you agree to our Terms of Use and acknowledge the data practices in our Privacy Policy. The sugar melts in baking and tends to hold things in place once it cools and sets. Cookies or graham crackers could be crushed (not too finely) and tossed with a little melted butter to get them to stick. As I venture through my life trying different cheescakes (I may be approaching the triple digits), I wanted to have a place to document them so I would never forget them. ... Water baths generates steam in the oven keeping moisture in the cheesecake while it cooks so it will not dry out and crack. A lot of times, the top crust on a pie will cook faster than the bottom. Freeze the whole unit, pan and all until rock hard in freezer. My crust looks pretty soggy. If the cheesecake gets too warm, the butter melts and the crust will crumble. If you are using another recipe that calls for pre-baking, I usually pre-bake for only 10 minutes at 300°F (149°C) or … I really don't have time to make another cake; it's for a party tonight. Is there a way to save the crust? You may unsubscribe at any time. so don't worry. Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts.