Crisp Cheesecake Crust

Our answer

The biscuit crumb layer of a cheesecake will never be as crisp as a pastry shell as the base itself is only bound with melted butter and baked to set it slightly. When a cheesecake is refrigerated the moister filling combined with the cool, moist air from the fridge is likely to make the base slightly damp (regardless of whether the cheesecake is a baked or non-baked version).

However if you would like to try and retain slightly more crispness in the base then brush some lightly beaten egg white over the surface of the biscuit layer before you bake it (a technique sometimes used for pastry tart shells when they are baked blind). The egg wash will set and form a layer between the cheesecake base and filling and this should help to reduce the amount of moisture penetrating the base. If your cheesecake is not a baked type then make sure the base has completely cooled before adding the filling.

The biscuit crumb base is usually difficult to cut if it has been compressed too much. When you spread the crumb mixture over the bottom of the pan don't press too hard, just enough to give an even layer of crumbs with a smooth surface.