Help me with a substitution, please...

[miss_thenorth]

I'm making a cheesecake, and the base is calling for 1 1/4 cups chocolate wafer crumbs to be mixed with butter.

What can I use in lieu of the chocolate wafer crumbs? could I substitute with almond flour and cocoa? (it is a cappucino cheesecake)

The sub must be gluten free, not necessarily low carb, but that would be nice.

Thanks!

 

[patandchickens]

Nut crumbs and pieces. (Take some nuts, personally I think walnuts are nice for this but whatever floats your boat, put them in a bag, and whack 'em with something heavy til they are in fairly small pieces, then just spread over the bottom of the pan before you pour in the cheesecake stuff)

If you care how it looks, and want some around the edges (side walls of pan) too, what works best for me is to lightly butter the side wall, then with my fingers press as much as I can of the finest crumbs and "nut dust" up there. Not *much* will stick, but IME enough to keep the cheesecake from sticking to the pan *too* bad, and to give you the "look" of there being something there.


Pat

 

[freemotion]

Wow, I wish I were not allergic to nuts!!!

 

[miss_thenorth]

Just spread them in the bottom, or mix with butter first? Will they hold together after baking without the butter?
(and I loathe walnuts --I know, crazy, and my family suffers b/c I refuse to even put them in brownies, so I will be using almonds )

 

[citylife]

Nut crumbs and pieces. (Take some nuts, personally I think walnuts are nice for this but whatever floats your boat, put them in a bag, and whack 'em with something heavy til they are in fairly small pieces, then just spread over the bottom of the pan before you pour in the cheesecake stuff)

If you care how it looks, and want some around the edges (side walls of pan) too, what works best for me is to lightly butter the side wall, then with my fingers press as much as I can of the finest crumbs and "nut dust" up there. Not *much* will stick, but IME enough to keep the cheesecake from sticking to the pan *too* bad, and to give you the "look" of there being something there.


Pat

Great idea!!!!!!!!!!! I need gluten free also and its always nice to get feed back from others.

the lady with 4 dogs, 4 city chickens, 4 meat rabbits and their kits and a lizard

 

[abifae]

I'm making a cheesecake, and the base is calling for 1 1/4 cups chocolate wafer crumbs to be mixed with butter.

What can I use in lieu of the chocolate wafer crumbs? could I substitute with almond flour and cocoa? (it is a cappucino cheesecake)

The sub must be gluten free, not necessarily low carb, but that would be nice.

Thanks!

yep yep. nut flour and cocoa and espresso grounds mix with butter til it looks right.

you don't want nut PIECES because it's too big. the slices won't hold together. grind the nuts.

 

[patandchickens]

Just spread them in the bottom, or mix with butter first?

I just put 'em on the bottom fo the pan.

Will they hold together after baking without the butter?

They do for me... the cheesecake sort of squdges in around amongst the bits of nut and they end up sort of molded into it. I'm not describing that very well. You don't want a thick layer of the nuts, though - then you probably *would* need a binder of some sort (not butter)

Almonds sounds good. Hazelnuts (filberts) is good too

Good luck, have fun,

Pat

 

[Dace]

For Hubby's bday I made a low sugar (honey) cheese cake and I used macadamia nuts and coconut for the crust. I just put it into the food processor and whizzed it around briefly... I did add a little coconut il to help bind it together.

Be careful with the processor because I wasn't paying attention and promptly had a nice coconut macadamia nut butter on my hands. Had to do a second batch....although the mistake was delicious!

Not sure that you want these flavors, but the method will work with any nut.