Baking-Fail: No-Bake Cheesecake w/ Graham Cracker Crust

I made such a mess of this.

There’s no excuse – it’s a really easy recipe and I’ve made it a hundred times in the past.  But this time something went horribly wrong…

Okay, maybe I’m being overly dramatic.  It’s not like the world ended or people were poisoned.  I just made a crappy, slightly-inedible crust.  Sometimes things go wrong.  It happens.

It’s been many years since I’ve made this recipe, and the last time I did it I used a pre-made graham crust which was already broken when I purchased it (they were all broken), and I didn’t care much for the taste of it.  The time before that I accidentally made the base with Teddy-Graham-Cracker crumbs, which was WAY too sweet (especially since I didn’t realize the mistake until after I’d mixed in sugar).

This time I was going to make my own graham crust, and I was going to do it properly.  Or so I thought.

I didn’t measure the butter, but it looked about the right amount & it gave me a good enough consistency (able to stick together but not lump together).  Although I don’t think that was the problem…

Yup, I’m going to blame my oven.

It’s difficult for me to remember which recipes require the -25 degree treatment or the -50 degree treatment or can stay at the correct temperature, but this time I should have brought the temperature down by 50 degrees.  I also should have taken the crust out when it smelled done (I have a strangely acute sense of smell when it comes to baking – when something smells done, it’s usually done).  Instead I left it in too long and the crust was over-baked.  Of course, I didn’t realize this until after I had put the filling on top.

So what’s a person to do when you’ve made cheesecake, but the crust is extremely hard to cut and chew?  You make lemonade out of lemons and you scrape the filling off and eat it by itself.

Also, you make meticulous notes for next time…