Making a quality biscuit base is how you can impress everyone with the perfect cheesecake with biscuit base or even a spectacular cake with biscuit base.
You need, as you can guess, biscuits and butter to make a biscuit base. For a cake tin with a removable bottom of 9″ (22 cm), use 8.5 oz (240 g) of tea biscuits and 4.4 oz (125 g) of melted butter.
We recommend that you use tea biscuits, because they are easy to grind or break into small crumbs, but you can also use ordinary biscuits, the choice is entirely in your hands.
The second ingredient for the perfect biscuit base is butter and the secret is to work with warm, even hot butter, not just softened.
The preparation of the biscuit base goes through several stages. First you have to break or grind the biscuits. You can use a blender or just put the biscuits in a bag and go over them with a rolling pin, until small crumbs are obtained.
Then add the warm butter and carefully knead the butter crumbs. It is difficult to determine exactly how much butter should be added, because it largely depends on the biscuits themselves.
When the right amount of butter is added, a homogeneous mass is obtained, which is easily spread out into the cake tin. Less butter makes the biscuit base quite crumbly, while more butter than you need makes the base quite pleasant looking at first glance and easy to work with, but this has its drawbacks.
When you add less butter than you need, the base becomes too crumbly and the cake won't be able to be cut into perfect pieces. Too much butter will help form the base perfectly, but will prevent the biscuits from absorbing moisture from the cream, as a result of which the base will become unpleasantly hard.
But if you hit exactl amount of butter, you will have a cake, which will also be cut into perfect pieces with a base, that literally melts in your mouth.
