First of all, it can be a bit tricky to make sure the crumbs are all coated with the butter. If the crumbs are in the least bit dry, they won't stick together- little alone to the pan sides. And although it isn't strictly necessary, it won't hurt things if you give the sides a quick light coat of non-stick cooking spray to help give the crumb mix something to hold on to. Be sure to press the crumbs into the bottom to start with, and then start pressing your crumbs up the sides. I find it easier to use a small glass with straight sides for this, actually. Distribute the crumb mixture you wish to apply to the sides evenly around the outside bottom edge. Then press that upwards and outwards with the glass. Once you are done, if you can put that in the refrigerator - do it, so the butter solidifies and helps hold the crumb crust in place. The reason I don't use my hands is because my warm fingers just tend to get gummed up with the crumb mixture, and stick more to them than the pan. Since you press the glass opposite of the side of the pan, this doesn't become a problem.
Thanks very much - I did melt butter and applied to bottom and side of springform then out in the fridge while I made the filling. I used my 1 cup measuring cup to press into bottom and sides.. it is a little finicky as the crumb also has butter in it.. the worst is when you have to release it from the pan.. will see if it worked better this time !!
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