So while the cheese situation was under control, the next problem I faced was a graham cracker crust. Graham crackers are honey-sweetened biscuits made with graham wheat, which is like whole wheat flour with wheat bran blended back in.
Uh, yeah, okay.
So they have tea biscuits here that they insist on calling “petty-bear” which are really petit beurre or ‘little butter’ biscuits. It’s pretty much the one-size-fits-all sweet biscuit/cracker they have. One sleeve is 250gr. I dumped that into my food processor, and then I added a quarter cup of date honey, which is called silan in Hebrew.
I pulsed it until, et voilà, I had a crumb that looked (color) and smelled (honey and toasty) exactly like graham crackers. I could have thrown in a pinch of cinnamon, but it really didn’t need it. And, with the stickiness of the silan, I didn’t need to add any additional fat to the crust.
I lined the bottom of my dairy springform pan with parchment paper and pressed the crumb into the bottom.
There was only one component left to make, and that was the egg mixture to bring it all together.