Can you use margarine in cheesecake instead of butter. When mixing with digestive biscuits the base now goes soft. Has something been added to which makes this happen?

Yes, you can use margarine in cheesecake instead of butter. However, there are a few things to keep in mind when doing so.

* Margarine is typically not as firm as butter, so it can make the cheesecake base softer. To compensate for this, you can add a little bit of extra flour or cornstarch to the base.

* Margarine also has a different flavor than butter, so it can affect the overall taste of the cheesecake. If you are not sure whether you will like the taste of margarine in cheesecake, you can try making a small batch first to see how it turns out.

As for why the base goes soft when you mix it with digestive biscuits, it is likely due to the moisture content of the biscuits. Digestive biscuits are a type of cookie that is made with a lot of butter and sugar, which can make them quite moist. When you mix these biscuits with margarine, the moisture from the biscuits can cause the margarine to soften and the base to become soft as a result.

To prevent this from happening, you can try using less margarine or using a different type of biscuit that is less moist. You can also try chilling the base before baking it, which will help to firm it up.