Cheesecake failure

omnom

I'm trying to make these cheesecake 'cookies' from Recipezaar (Cheesecake Cookies 8166 at Recipezaar - sorry can't post links)
Ingredients

• 5 tablespoons butter softened (75g)
• 1/3 cup brown sugar packed
• 1 cup flour
• 1/2 cup sugar
• 1 (8 ounce) packet cream cheese softened
• 1 egg
• 2 tablespoons milk
• 1 tablespoon lemon juice
• 1/2 teaspoon vanilla

But it has been a huuuge failure. You're meant to mix the butter, brown sugar and flour till it resembles coarse crumbs. I have done this twice and each time I have ended up with a malleable blob, not crumbs. I think this is because i'm using Sainsbury Basics Soft Spread when usually I use Stork. I just assumed because the soft spread worked in muffins, cakes, etc. it would work in this. I have some Stork in the freezer but my first question is what to do with the failures consisting of 1/3 brown sugar, 1 cup flour, 75g marg? I tried baking the first lot I made into biscuits but, er, it failed. They are the most disgusting thing I have ever eaten/smelt. Is there anything I can do with the second batch.

I've given up on this as I've wasted a lot of ingredients now so I decided to use digestive biscuits instead, but I didn't know you had to use butter + sugar with digestives too. Can anyone advise how much I should add to the mix. I think I've got about 120g digestive crumbs out right now but I have more in the cupboard if needed?? I think I should probably go up to 200g or so but this is suuuch a waste. I would not be doing this if I hadn't already mixed up the cream cheese with the sugar. And now ground up the digestives.

Thanks.

1. 2
   
   In a medium bowl blend thoroughly butter, brown sugar and flour with a fork until mixture resembles coarse crumbs.

debtmuncher

omnom wrote: »

I'm trying to make these cheesecake 'cookies' from Recipezaar (Cheesecake Cookies 8166 at Recipezaar - sorry can't post links)
Ingredients

• 5 tablespoons butter softened (75g)
• 1/3 cup brown sugar packed
• 1 cup flour
• 1/2 cup sugar
• 1 (8 ounce) packet cream cheese softened
• 1 egg
• 2 tablespoons milk
• 1 tablespoon lemon juice
• 1/2 teaspoon vanilla

But it has been a huuuge failure. You're meant to mix the butter, brown sugar and flour till it resembles coarse crumbs. I have done this twice and each time I have ended up with a malleable blob, not crumbs. I think this is because i'm using Sainsbury Basics Soft Spread when usually I use Stork. I just assumed because the soft spread worked in muffins, cakes, etc. it would work in this. I have some Stork in the freezer but my first question is what to do with the failures consisting of 1/3 brown sugar, 1 cup flour, 75g marg? I tried baking the first lot I made into biscuits but, er, it failed. They are the most disgusting thing I have ever eaten/smelt. Is there anything I can do with the second batch.

I've given up on this as I've wasted a lot of ingredients now so I decided to use digestive biscuits instead, but I didn't know you had to use butter + sugar with digestives too. Can anyone advise how much I should add to the mix. I think I've got about 120g digestive crumbs out right now but I have more in the cupboard if needed?? I think I should probably go up to 200g or so but this is suuuch a waste. I would not be doing this if I hadn't already mixed up the cream cheese with the sugar. And now ground up the digestives.

Thanks.

1. 2
   
   In a medium bowl blend thoroughly butter, brown sugar and flour with a fork until mixture resembles coarse crumbs.

link to recipe

debtmuncher

doh pressed the reply button to quick!

what did you use to measure out your ingredients?

http://www.deliaonline.com/home/conversion-tables.html

assuming that you have used british cups then the amount of butter will need to be adjusted ...sounds like you have used to much dry ingredients and not enough wets (your butter).

just to make sure take the cup that you used , fill it then weigh it. compare the amounts to the correct amount given in hte delias conversion link. if its more add some more butter to your mix.

debtmuncher

http://www.deliaonline.com/recipes/type-of-dish/summer-desserts/lemon-ricotta-cheesecake-with-a-confit-of-lemons.html

if you look at the link you can see how much butter you need for your bicuits...i wouldnt add sugar though.

Penelope_Penguin

omnom wrote: »

• 5 tablespoons butter softened (75g)

But it has been a huuuge failure. You're meant to mix the butter, brown sugar and flour till it resembles coarse crumbs. I have done this twice and each time I have ended up with a malleable blob, not crumbs. I think this is because i'm using Sainsbury Basics Soft Spread when usually I use Stork.

Why didn't you use butter Butter has a much higher melting point, so will allow you to mix it to a crumbly texture rather than a "blob". It'll taste far better, too

Penny. x

thriftlady_2

Beat me to it again Penguin;):p

Butter isn't Stork, Willow, Olivio or any of the other tubs of yellow gunk in the chiller cabinets.

I hate it when people refer to these travesties of food as 'butter'.

omnom

Hi. Thanks for the replies. The reason I'm not using butter is because, er, I don't have any. My family prefers margarine generally, although I'll probably go pick up some butter tomorrow since today's events also explain an incident with some blueberry scones before, haha. I guess margarine is pretty poor for rubbing in. I was using the right cup measure so I think this is the only explanation.

Thanks for the link debtmuncher. I followed that as a guideline and the cheesecake has just come out of the oven.