» Ingredients
- 8 whole graham crackers (rectangular size) (4 oz/112g)
- 6 tablespoons unsalted butter, melted (1 tablespoon for the pan)
» Instructions
- Adjust an oven rack to the lower-middle position and heat the oven to 325 (F) degrees.
- Break graham crackers into rough pieces and processed in a food processor to fine even crumbs. Mix in 5 tablespoons of melted butter until evenly moistened.
- Line the bottom of a springform pan with parchment paper. Brush the parchment paper, the bottom, and the sides of the pan with remaining melted butter.
- Empty the crumbs into the pan, use the back of a spoon, press hard and evenly into the pan bottom.
- Bake until fragrant and beginning to brown around the edges, about 13-15 minutes.
- Cool on a wire rack while making the filling.
» Notes
- Cut the parchment paper larger then the bottom of pan will make it easier to lift up the cake afterward.
- I use a 9-inch springform pan, but 6 or 8-inch should work fine too.
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