ISO non-mezonos crust for cheesecake

Silver Member Joined: Apr 26 2010 Posts: 977 Location: NJ

My DH prefers to avoid the shailah of what bracha to make on cheesecake so it's easier if it is not a mezonos crust.
I remember once using ground nuts, but don't remember the exact recipe.
Any ideas???

Btw I have a filling we like, just looking for a crust (and we do not like 'crustless')
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Executive Member Joined: Dec 29 2007 Posts: 282

I always serve a plain cake to make a mezonos on first, for this reason.

(Sorry, I realize I didn't answer your question)

Silver Member Joined: Apr 26 2010 Posts: 977 Location: NJ

I thought that any shehakol pie with a mezonos crust is mezonos? That is what we hold.

Pesach time, I made a delicious crust for my pie with potato cookies/lady fingers, crushed walnuts, dark brown sugar, and oil. Sorry, no measurements, but just add the oil slowly until it starts to form a crust that will hold when you press it together. I did this in the food processor, by the way. It was so good - even better than graham crackers!
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Ground nuts, coconut, sugar (if coconut is not sweetened) and butter/marg to bind it together.
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Silver Member Joined: Apr 26 2010 Posts: 977 Location: NJ

Active Poster Joined: May 31 2009 Posts: 96

I know someone who crushed maccaroons and said it was great. Don't know if she added butter or not. Also, I think some maccaroons are mezonos depending on the flavor.

Active Poster Joined: Nov 10 2010 Posts: 27

B"H

Hazelnut crust

1/4 cup skinned and coarsely ground hazelnuts
1/4 cup powdered sugar
1 cup unbleached all-purpose flour
1 large egg yolk
Pinch of salt
1/2 cup (1 stick) unsalted butter, chilled and cut into 10 slices

PLACE nuts and powdered sugar in food processor container; cover. Process until nuts are finely ground into a powder, about 30 seconds. Add flour and salt; pulse until combined. Add butter; pulse until the mixture resembles coarse cornmeal with a few pea-sized chunks of butter. With the machine running, add the yolk. Pulse just until the mixture begins to clump together. If the dough is dry, add cold water, 1 teaspoon at a time, and pulse until moistened.) Gather up the dough. Press the dough firmly and evenly onto the bottom and sides of ungreased 9 1/4-inch round tart pan with removable bottom. Freeze for 15 minutes. Place on baking sheet.
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Walnut Pie Crust

1 1/2 cups ground walnuts
3 tablespoons butter
2 tablespoons white sugar

In a medium mixing bowl, combine all ingredients. Press the nut mixture firmly into bottom and sides of a 9 inch pie plate.
Bake at 325 degrees F (165 degrees C) for about 10 minutes, or until the edge is golden brown. Cool.

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Nut Crust and Chocolate nut crust

2 1/2 cups ground almonds (or pecans or walnuts)
2 tablespoons Splenda or sugar
4 tablespoons melted butter
2 tablespoons unsweetened cocoa powder, for a chocolate nut crust (optional)

Preheat oven to 350 degrees.
Place nuts in bowl of a food processor; pulse until ground into a meal.
Add Splenda, butter and cocoa powder (optional) pulse to combine.
Transfer nut mixture to a 9" springform pan and gently press to form a crust on bottom of pan.
Bake at 350 degrees for 10 minutes Remove from oven and cool.
Fill with your favorite lowcarb cheesecake batter and bake according to cheesecake recipe directions.

Active Poster Joined: Nov 10 2010 Posts: 27

B"H

Macaroon Pie Crust

1 1/3 cups macaroons, crumbled. any flavor (can do in food processor)
1/2 cup margarine, cut into 8 pieces
1/4 cup sugar
1/4 teaspoon cinnamon optional depending on the flavor of macaroons

Preheat oven to 375 degrees F.
In food processor, combine all ingredients and process until well blended.
Press into bottom and sides of ungreased 9-inch pie pan.
Bake 7 minutes or until golden brown.
Cool completely before filling.

Gold Member Joined: Feb 05 2008 Posts: 2427 Location: UK

I used leftover pesach cookies for my crust - with a bit of melted butter!
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Silver Member Joined: Nov 18 2007 Posts: 944

I use gluten free (vanilla) cookies with melted butter.

Active Poster Joined: Sep 13 2010 Age: 30 Posts: 97

I make the brownies (non-gebrochts) from the Pesach spice and spirit without the oil, then ground it to crumbs. I added butter to the crumbs and pressed it into a pan. It was amazingly delicious.