Mix Ingredients for Cheesecake Crust

Video Transcript

"Hi, I'm Sarah Darley with Sar-Bears's Cheesecakes for Expert Village. In this clip we?re going to be mixing the crust ingredients together. I've portioned out the different ingredients. What you'll need is two cups of the graham cracker crumbs or the wafer, whichever you choose to use. You'll just pour those in to a larger bowl. And then you'll need a half a cup of sugar, and you just need regular granulated sugar. You don't need to use powdered sugar or brown sugar. I've never used brown sugar; I'm sure that if you'd like to mix half brown sugar and regular white granulated sugar that would work just as well. So you just want to pour that in with your graham cracker crumbs and mix it up. I just use a fork to just kind of mix it together until it's all mixed together and not, you don't want it to be separated so in the pan you'll have sections of just sugar and just graham cracker. The next thing you'll need to mix in is six tablespoons of butter. You can notice on the butter, it's sectioned off in to tablespoons so you don't have to necessarily use a tablespoon utensil to like scoop the butter out. You can just cut off the tablespoons to the amount that you need. And after you cut them you need to put them in the microwave to soften them. Other than to just soften them you can melt them all the way, pour it in and make it like the liquid form to help hold the graham crackers and sugar together when you put them in a pan. But cut them up in to sections so it melts faster than just putting one big chunk of butter in the microwave or in to a pan to melt it. Put it in and then walk back and talk about it. When you're melting butter in the microwave what you want to remember to do is to put on half power. Just fifty percent power, just so that you don't boil the butter or, it's just so it melt faster, but evenly through out and then it won't just like melt and then boil right away. After the butters melted you can just go ahead and pour it in with your graham crackers and your sugar and then just use a fork or you can use a pastry blender, whichever you prefer to mix it in until the crust gets like crumbly. You want to make sure it's not too moist, if you mix too much butter in it, you can add little extra graham crackers to it. Just make it so it's crumbly and just all mixed together evenly. A-Hi, I'm Sarah Darley with Sar-Bears's Cheesecakes for Expert Village. In this clip we?re going to be mixing the crust ingredients together. I've portioned out the different ingredients. What you'll need is two cups of the graham cracker crumbs or the wafer, whichever you choose to use. You'll just pour those in to a larger bowl. And then you'll need a half a cup of sugar, and you just need regular granulated sugar. You don't need to use powdered sugar or brown sugar. I've never used brown sugar; I'm sure that if you'd like to make this half brown sugar and regular white granulated sugar that would work just as well. So you just want to pour that in with your graham cracker crumbs and mix it up. I just use a fork to just kind of mix it together until it's all mixed together and not, you don't want it to be separated so in the pan you'll have sections of just sugar and just graham cracker. The next thing you'll need to mix in is six tablespoons of butter. You can notice on the butter, it's sectioned off in to tablespoons so you don't have to necessarily use a tablespoon utensil to like scoop the butter out. You can just cut off the tablespoons to the amount that you need. And after you cut them you need to put them in the microwave to soften them. Other than to soften them you can melt them all the way, pour it in and make it like the liquid form to help hold the graham crackers and sugar together when you put them in a pan. But cut them up in to separate sections so it melts faster than just putting one big chunk of butter in the microwave or in to a pan to melt them. Put it in and then walk back and talk about it. When you're melting butter in your microwave what you want to remember to do is to put on half power. Just fifty percent power, just so that you don't boil the butter or, it's just so it melt faster, but evenly through out and then it won't just like melt and then boil right away. After the butters melted you can just go ahead and pour it in with your graham crackers and your sugar and then just use a fork or you can use a pastry blend, whichever you prefer to mix it in until the crust gets crumbly. Now you want to make sure it's not too moist, if you mix too much butter in it, you can add little extra graham crackers to it. Just make it so it's crumbly and all mixed together evenly."