baldmansbakery Posted 15 Feb 2013 , 1:07pm
post #1 of

What do I need to do to keep a chocolate cookie wafer crust from sticking to a grease-less cardboard cake disc.  I don't have a problem with any other type of crumb crust. 

3 replies
Izzy Sweet Posted 15 Feb 2013 , 2:42pm
post #2 of

If your crust is too moist it will stick, if it is too dry it will crumble. Do you cook your crust off with nothing else first?

baldmansbakery Posted 15 Feb 2013 , 2:55pm
post #3 of

I blind bake first and then I let it cool to room temp. before adding a cream cheese custard.  I was wondering if too much sugar would cause it to stick.   I usually make the crust from whole regular Oreo cookies (1 1/2 cups)ground up (not the boxed crumbs) and about 3 tbsp. of butter and 3 tbsp of sugar.  The crusts are never soft just too firm and stick.  Maybe by omitting the 3 tbsp. of sugar, the crust would soften and the Oreo cream filling can act as the sweetener by itself.  

Izzy Sweet Posted 15 Feb 2013 , 5:20pm
post #4 of

I would try that theory of the sugar.. also when I make the cookie crust I do not use the cream in the middle of the oreos because that too like to stick to everything.

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