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1
In the order listed, mix ingredients little by little into a food processor.
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2
Process vigorously until finely ground.
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3
Pour in 1 tablespoon water, and blend once more.
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4
If it doesn't become malleable, add more water.
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5
Place in bowl, and using your hands, gather the dough into a ball.
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6
Place on a sheet of parchment paper, and cover with plastic wrap, then roll out flat with a rolling pin.
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7
Using a pizza cutter or a knife, cut into sections and pierce holes into dough using a fork.
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8
(Children will love to make the cuts in the crackers.)
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9
Slide the parchment paper onto a baking sheet and bake for 15 to 20 minutes in an oven preheated to 340F/170C, until light brown, then lower heat to 300F/150C, and bake for 10 more minutes.
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10
To make a cheesecake crust: Use 100 g graham crackers and 40 g melted butter.
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11
Put crackers into a plastic bag and crush with a rolling pin.
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12
After crushing the crackers in a bag using a rolling pin, add melted butter.
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13
Use a potato masher to flatten into the cake pan.
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14
Be sure to pack it tightly, so that it won't crumble when baked.
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15
When using butter to make the graham cracker dough, I recommend cutting it up into cubes, then freezing them in the freezer.
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16
I made rare cheesecake.
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17
I crushed the crackers very finely and layered at the bottom, sprinkled more on top, and added a cracker for decoration.
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18
This rare cheesecake is a mousse-type that doesn't harden.
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19
Here is a stick-type cheesecake.
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20
Pridefully packed with homemade sour cream and graham crackers.
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21
Since this recipe makes about 20 crackers, they are perfect to share with friends and loved ones.
