When baking a cheesecake how can I keep the graham cracker crust from tasting burnt?

Question

The rest of the cheesecake turns out great, but the crust always has a slight burnt taste.

Answer 1

put your tin in a bain-marie (i.e. inside another dish half filled with water) this will stop the bottom from cooking too fast. if you use a springform tin and are worried about water leaking in to your cake then wrap the tin with foil on the outside

good luck!
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Answer 2

Everyone is wrong in their answers thusfar. Here is the deal: Make sure you use a proper ratio of graham cracker and butter:

20 whole graham cracker (10 ounces total), broken
3/4 cup (1 1/2 sticks) chilled unsalted butter, diced
1/2 cup packed golden brown sugar

Combine in food processor and wrap your springform pan (3" sides) with tin foil. Bake for 10 minutes at 350F.

Go low and slow on the heat. Do you have an oven thermometer? Perhaps your oven is not calibrated correctly. However, you have to bake the cheesecake in what is called a bain marie, which is basically a pan of water. Sometimes it helps to put the bottom of the pan (are you using a springform or just a pie plate?) on an oven-safe saucer turned upside down. That way the water is on the bottom of the pan also.

The last thing that might be making your crust tasting burnt is the fact that you have a pan that is poorly cleaned, cleaned improperly, or what is best referred to as "sick". It might be as simple as a new pan.

Good luck.

Answer 3

One question....do you brush the crust with melted butter before you cook it? I make cheesecakes all the time and I always brush it with the butter and bake it for like 10 minutes on 325 before I put the filling in... and when you bake it with the filling make sure it is not too high..I would say keep it around 350 (it may take a little longer) but just keep your eye on it...on the rack under the pie put a pot half way filled with water so the pie can cook through evenly...a bain-marie

Answer 4

Check your stove, buy a oven thermostat, and test to see if the temperature matches, your oven might be miscalculated.

If you are making a homemade crust, then try adding a spritz of apple juice for moisture, and cook on low heat (about 20* less, and 15 mins longer) If you are using store bought, check to see the amount of sugar in the crust, that can be the culprit, so lower your heat. Then if all else fails, buy the higher quality.

Answer 5

It surprises me that that is happening to you because it seems like the cheesecake would burn before the crust. Anyway, stop putting it on the bottom rack, I'm sure that's what you're doing to it...

Answer 6

First don`t toast the crumbs,just press the crumbs in the pan,then pour your cheesecake batter on top put in oven make sure you have the oven on 225, put cheesecake on top rack,and water bath on bottom rack.Bake 1hr-1hr15-25mins and your cheesecake will come out perfect,and crust want taste burnt.Try it and you will see.works everytime.

Answer 7

Try turning the heat down a little bit. It'll take a little longer to cook, but the crust won't burn as easily.

Answer 8

You might be cooking the cheesecake to fast -- check your temp on the stove and in your recipe. You might check other recipes to see what they say. I have not had this problem. But, if all fails -- try putting a piece of aluminum foil on the rack below the one your cooking on.

Answer 9

Definitely cook it in a water bath. Wrap the outside of your spring-form pan with foil so no water can get inside, and before you put it in the oven, put the spring-form in a bigger pan, and fill it with boiling water about halfway up the side. It cooks more gently that way.

Answer 10

You may be melting the butter too long and scorching it, Melt it in the microwave in a bowl, then add to the graham cracker crumbs. Use real butter, it's better. make sure your oven rack is in center or higher, if you have it too close to the bottom it will scorch the bottom.