You can't have a cheese cake without a crust. Well, technically you can. But where's the fun in that, I'm going to show you a couple different options for crusts. Typically when you think a cheese cake you think of a cookie crust or graham cracker crust. So that's the first one we're going to take a look at and it is so simple, literally graham crackers butter, boom, done. Now you have two options as far as preparing the graham crackers.

Check out the recipe. I have the weights and grams for the exact amount you need to make a perfect eight inch cheesecake crust. But I'm just going to show you quickly if you don't have a food processor. You can actually put your graham crackers unless you purchase pre made crumbs. You can already purchase graham cracker crumbs which are perfect for cheesecake or pie crust, but you can put it in a large block bag take a rolling pin beet it a bunch, and then roll it out, and you'll get a really nice fine crumb. Or I like to throw to the food processor and get a really nice fine Chrome.

If you have some larger pieces in your graham cracker. Don't worry about it. It's not gonna hurt anything. You want your butter to be melted. So I'm going to go ahead and melt this, get the graham crackers going, all crummy and come back and show you how to finish this. So to do this manually, like I said, incredibly easy.

You do want to make sure that your Ziploc bag is closed. You don't want to get crumbs everywhere. Take out your anger and then just roll it Shake it up a little bit, get some stuff moved around, make sure you're getting all the big pieces. Shake it up, make sure I got everything. Like you can use a food processor but this is simple to do if you don't even want to have to wash your food processor because you can throw away the bag. Alright, so I've got a bowl dump these out into my bowl.

Already melted the butter is in for like 45 seconds cold butter. Right there we go. And just mix it up. You guys this is so incredibly simple. About this course is you're going to find out how incredibly simple cheesecake actually are to make. There's my crust.

Alright, so I've got my eight inch spring form, I put a little piece of parchment in the bottom. And this is just going to make it so easy to get the cheese cake out and off that bottom after it's done baking, it's going to give you that little bit of barrier to release from the pan. And I don't have it the whole size of the bottom of my pan you can see because I don't, there's like a little lip in here on the inside of these pans, most of them and so I don't want it to come up that and kind of make it awkward with the cross. I'm just taking my spatula. I'm gonna push it flat into the bottom. This is not a crest it comes up the sides.

If you want one of those, then I recommend making a much finer graham cracker crumb. And you'll have to increase the amount of graham crackers that you put in the bottom. This is just going to be a nice bottom crust. Perfect. And then I'm just gonna throw this into the oven at 350 for 10 minutes, pull it out, let it completely cool and then it'll be ready for cheesecake batter. So this is going to be for our original cheesecake and I'm going to go ahead and get the lemon crust on and the lemon Crescent the exact same thing.

And that's going to be for our lemon raspberry cheesecake crust. Look at this crust. Alright, so this has been around for about 10 minutes. It's bound up a little bit on the edges. I'm just gonna let it cool down completely before I add my cheesecake batter. You don't want it to be hot because then it could unevenly cook your batter.

So this will call in like 20 minutes or less really doesn't take a long time. Actually it should be cool by the time you finish your cheesecake batter. So just set it aside. It'll set up firm up and it will be ready