Cheesecake Bases

Preparation info
    • Difficulty


Appears in
The Cook's Companion: A step-by-step guide to cooking skills including original recipes

By Josceline Dimbleby

Published 1991

  • About


Make cheesecake bases from either biscuit crumbs or pastry. The most important thing to remember with either is that they must never be thick and stodgy. I prefer the crunchiness of the biscuit base — it is also the easiest to make and can be varied according to the kind of biscuits you use: digestive, chocolate digestive or ginger biscuits, or a mixture of digestive biscuits and finely chopped