If there is one thing we love more than biscuits, it is a biscuit base. Because what’s not to love above biscuits plus butter? Most well-known as a cheesecake base, the uses for this simple mix of biscuit crumb with melted butter go far beyond just cheesecake. In this article, we take a closer look at how to get the most from your biscuit base.

What Is A Biscuit Base?

A biscuit base is a mixture of finely crushed biscuits combined with melted butter to make a simple crust for various desserts. Typically used for cheesecakes and tarts, the biscuit base provides a crunchy, flavorful contrast to creamy fillings. The recipe is hugely adaptable, creating a range of different tastes and textures.

Classic uses for a biscuit base

Some desserts naturally spring to mind at the mere mention of a biscuit base.

Cheesecake: One of the most popular desserts featuring a biscuit base, offering a crunchy foundation to the creamy, rich cheese mixture on top.

Banoffee Pie: Known for its sweet banana and caramel layers, this dessert uses a biscuit base for added texture and flavour.

Key Lime Pie: The biscuit base complements the refreshing lime filling, delivering a hint of sweetness to balance the tartness.

Then there are others that although classically made with pastry, are natural contenders for a biscuit base.

Chocolate Tart: A classic choice where the biscuit base supports a luscious, silky chocolate ganache.

Lemon Tart: The crisp biscuit base perfectly contrasts the tangy lemon filling.

How To Make Cheesecake Base

Nothing could be simpler than making a biscuit base for cheesecake, but there are several ways in which it could go wrong. Learning how to adapt the recipe will give you full control over not just the taste but that all-important texture.

The main ingredients for a biscuit base are biscuits and butter. That much is fairly obvious. But which biscuits are best, and for that matter, which butter?

Butter is pretty straightforward. You have salted, and you have unsalted. Which one you use depends on how salty your biscuits are, and how salty you want the base to be. Sometimes, you may want to keep that saltiness to a minimum, yet at other times you may want to play around with it and bring it to the fore. Think peanut butter pie, for example.

As butter is a key ingredient, go for the best quality butter you can. There are even lots of different types of butter ranging from the pale and creamy continental types to the more robust yellow varieties. Plain old supermarket butter will make a great cheesecake base, but why not play around and see what you can achieve by simply switching out your butter type?

And then there are biscuits. We do love a good biscuit, but which is better for our biscuit base?

Best Biscuits To Use For Cheesecake Base

When it comes to selecting the best biscuits for a cheesecake base, the key is to find ones that complement the flavour of your filling while providing the right texture. Digestive biscuits may be the classic choice due to their slight sweetness and crumbly texture, and there are times when you just don’t mess with the classics, but surely we can do better than that.

You can use any biscuits for a cheesecake base as long as they are crispy/crumbly rather than soft/chewy. It needs to be dry enough to break down easily into crumbs, and then absorb (or at least be coated with) the butter. Different biscuits vary in how much butter they absorb, so you might need to adjust your proportions to get the right consistency for your base.

A food processor is a handy tool, especially when working with chocolate-coated or cream-filled biscuits, as it helps achieve a uniform crumb. Cream-filled biscuits can lead to a softer, sweeter crumb, making them an exciting choice to experiment with. Chocolate-coated biscuits add a chocolate flavour, but also a different textural element.

Why not try?

Our Anzac biscuits for a classic oaty Australian crunch.

Try these ginger and macadamia biscuits for a hint of spice.

What about a triple chocolate chip cookie for an extra chocolatey base?

These passionfruit creams could offer creative inspiration for a fruity dessert.

Gluten-free? That’s simple, go for a gluten-free biscuit. You might need to experiment as the gluten-free crumb may behave differently.

Ultimately, the best biscuits to use will align with the flavour profile you desire and will balance the texture and taste of the cheesecake/dessert as a whole.

Cheesecake Base Recipe

This will line the base of a 23cm round tin. If you want to press the mixture up the sides, make twice the recipe. 

250g biscuits

125g butter, melted

1. Blitz the biscuits in a food processor to a fine crumb. Or, put them in a plastic bag and bash them with a rolling pin. Whichever you choose, you want something that looks like damp sand.
2. Tip the crumb into a bowl. Even if you used a food processor.
3. Stir the butter into the crumb using a wooden spoon or spatula. You want something that just sticks together.
4. Press the mixture gently into the tin and set in the fridge for half an hour before filling.
5. You can pile the crumb loosely onto a baking tray and set it without pressing it to form a crumble.

Tips and tricks for the perfect biscuit base

• Choose the Right Biscuit: Select a biscuit that complements your filling. A sweeter biscuit like double chocolate works well with tangy fillings, while plain biscuits can balance rich, creamy textures.
• Get the Consistency Right: Aim for a crumb consistency similar to damp sand. Too coarse and it won’t hold together; too fine, and it might turn mushy.
• Avoid Over-Pressing: When pressing the crumb mixture into the tin, apply gentle pressure. Over-pressing can lead to a dense, hard base.
• Melt the Butter Properly: Ensure the butter isn’t too hot when mixing it with the crumb, as this can cause the crumbs to become greasy or soggy.
• Experiment with Flavours: For extra flavour, consider adding a pinch of cinnamon, nutmeg, or even a splash of vanilla extract to the crumb mixture.
• Chill for Firmness: Allowing the base to chill for at least 30 minutes helps it firm up, ensuring it’s sturdy enough to support the filling.
• Test Different Ratios: Depending on the thickness you prefer, you might need more or fewer biscuits. Experiment with proportions to find your perfect balance.
• Use Parchment Paper: Lining the tin with parchment paper can help easily lift out the base without breaking it.

Frequently Asked Questions

Common issues and how to solve them, like a crumbly or overly firm base.

Why is my cheesecake biscuit base so hard?

A hard cheesecake biscuit base is often the result of pressing the crumb mixture too firmly into the tin. While it’s important to compact the crumbs so they hold together, over-pressing can lead to a dense and difficult-to-cut base.

Additionally, using too much butter can create a harder texture. To fix this, apply light pressure when spreading the mixture into your tin and ensure you’re using the right amount of butter, just enough to bind the crumbs together.

Finally, make sure the crumbs are not too finely processed, as this can also contribute to an overly firm base. Adjusting these factors should help you achieve a lighter, more manageable base.

Why is my cheesecake biscuit base too crumbly?

The opposite end of the spectrum is a base that is too crumbly.

A crumbly cheesecake biscuit base is typically due to not using enough butter or not compressing the mixture sufficiently.

Butter acts as the binding agent, so if the crumbs aren’t holding together, it’s likely that there’s not enough of it. Make sure you’re using the correct ratio of butter to biscuits; if necessary, slightly increase the butter until the mixture holds together when pressed.

Additionally, ensure you’re pressing the mixture evenly and firmly into the tin. Were your crumbs too coarse, or too fine? Getting the balance right is essential; damp sand, remember? Correcting these steps should help create a base that stays intact without falling apart.

Can I make a vegan biscuit base?

Absolutely, you can make a vegan biscuit base! The key is to replace traditional butter with a plant-based alternative. Also, ensure that the biscuits you’re using are vegan-friendly—many store-bought options are already free from animal products, but it’s always good to double-check the label.

Vegan butter or margarine works wonderfully as a binding agent, much like its dairy counterpart. You do need to be mindful of water content in vegan butter alternatives, which may result in a softer and less crumbly base.

Coconut oil could be your best bet, as it melts but sets solid just like butter.

Just follow the same general guidelines: mix the vegan butter with your crushed biscuits to achieve a sand-like texture, press lightly into your tin, and voilà—you’ve got a delicious vegan base ready for your cheesecake.

Creative Ideas For Biscuit Base

Make it interesting

There are loads of things you can do to add interest to your base.

Add Nuts or Seeds

Incorporate crushed nuts or seeds like almonds, walnuts, or chia for an extra crunch and nutty flavour.

Mix in Spices

Add a pinch of cinnamon, nutmeg, or cardamom to your crushed biscuits for a warm, inviting aroma and taste. Vanilla powder is an excellent alternative to the usual paste or essence.

Citrus Zest

Blend in some lemon, lime, or orange zest with the biscuit crumbs to give your base a fresh and zesty kick.

Incorporate Cacao

For chocolate lovers, mixing in some cacao powder with your base can add richness and depth. Or even cacao nibs.

Go beyond cheesecake

Not just for cheesecake base or a classic banoffee pie, biscuit base is a really easy dessert solution and most people love it. Here are a few ideas to kickstart your creativity.

Mini Tarts

Use the biscuit base to create individual tart shells, and fill them with your favourite custard, fruit, or chocolate mousse.

Ice Cream Cups

Make mini cookie cups with the biscuit base, then add a scoop of ice cream for a delightful treat.

Caramel Slice

Layer the base with caramel and chocolate for a decadent no-bake treat.

Chocolate Bark Base

Spread melted chocolate over a pressed biscuit base, sprinkle with nuts or dried fruit, then break into pieces for a crunchy chocolate bark.

Peanut Butter Bars

Combine peanut butter with cream cheese and spread over a set biscuit base. Set in the fridge for an easy, no-bake treat.

Brownie Bottom Bars

Use the biscuit base as a crust, add your brownie batter on top, and bake for a crunchy twist on traditional brownies.

Lemon Bars

Pour a tangy lemon filling over the biscuit base and bake until set for a refreshing and citrusy bake.

Get creative with crumb

There are also many different ways you could play with the texture, beyond pressing it into a base. You could leave it to set as is, for a light yet crispy crumb. Or, you could press it into a tin, and then once set break it up into crunchy crispy chunks.

Individual cheesecakes

Pile into individual glasses and top with cheesecake mix or even mousse.

Layer into parfait

Layer with fruit and yoghurt for a decadent twist on a classic parfait.

Sprinkle over ice cream

Add some buttery biscuit texture to a simple bowl of ice cream.

Fruit Crumble

Sprinkle biscuit crumbs over baked fruit mixtures to add a buttery, crispy topping for an easy fruit crumble.

Trifle Layers

Replace traditional cake layers with biscuit base crumbs for a twist on classic trifle desserts.

A final word

So you see, a pack of biscuits and some butter can open up a world of creative possibilities in the kitchen. The versatile biscuit base serves as a foundation for countless desserts. You can experiment with textures by setting the base whole, pressing it for a crunchy layer, or crumbling it into crunchy toppings that elevate simple desserts into something special.

Whether you’re aiming for a quick snack or an impressive dish for a gathering, these ideas ensure your creations are always exciting and delicious. The next time you reach for biscuits, consider these options and let your imagination guide you to sweet perfection.

Don’t forget the biscuits! Check out our full range of traditional Australian baked biscuits for more inspo.

This article was reproduced on this site with permission from operafoods.com.au the “Packaged Cookie Suppliers”.
See original article:- Biscuit Base For Cheesecake And Beyond