Making Cheesecake Crust for a Vegetarian Recipe

Video Transcript

"First we'll make our crust that will go on the bottom of our pineapple juice cake you'll start with 1 1/2 cups of crushed graham cracker crumbs, I prefer making my own crust in these kind of deserts because I find most premade crust have transfats which tend to be really unhealthy for your blood stream. So this way I can control the ingredients and make sure I get the consistency that I really like in a graham cracker crust. So I'll add 1 1/2 cups of crushed graham cracker crumbs, I prefer using brown sugar to regular white sugar I think it just adds a nicer crunch to your crust, so I got 1 1/4 cup pack dark brown organic sugar we'll add that in. And finally we're going to add in 1 1/4 cup of melted spread I use a tub margin that has no transfat and no lactose it's made with organic flaxseed oil, and you melt this easily in the microwave for 10 seconds at a time stir it to make sure it's melted evenly, add that in. And just use a spoon to make sure that the melted margin gets spread evenly it should have a nice crumbly texture and if you want you can use a spoon or if you really want to get into you can use your hands to really test the consistency, just to know it's going to form nice a nice solid crust. And next we'll prepare the actual cheesecake part of the cheesecake."