Substitute for margarine in graham cracker crust
I have a recipe for cheesecake with a graham cracker crust, and the crust recipe calls for melted margarine. I'd like to make the recipe without hydrogenated oils/trans fats.
I have butter and a non-hydrogenated oil shortening (palm oil). Can I substitute one of these for the margarine in the crust recipe? If not, is there something else that would be a good substitute for margarine here?
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Use the butter; historically margarine is a simulated butter in the first place, and you will probably get a better product, since butter tastes much better.
You could use the shortening, but it will not help the flavor at all, and doesn't have the approximately 18% water that butter and margarine do, although this usually doesn't matter in a graham cracker crust.
I think you can exchange it with marscapone cheese at room temperature
I would just use the butter myself, and if you are going to use butter, use good quality butter. It will make your crust taste 10x better for sure.
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