Cheesecake Crust Recipe - Cooking Index
Cheesecake Crust Recipe - Cooking Index
| 3 tablespoons | 45ml | Unsalted butter - softened |
| 3 tablespoons | 45ml | Sugar |
| 1 | Egg yolk | |
| 1 cup | 62g / 2.2oz | Bleached all-purpose flour |
| 1/4 teaspoon | 1.3ml | Baking powder |
| 1/8 teaspoon | 0.6ml | Salt |
This recipe produces a crumbly dough meant to be pressed into the bottom of a pan and baked before the cheesecake batter is added to the pan.
In a bowl, cream together the butter and sugar until light and fluffy. Beat in the yolk until smooth.
In a separate bowl, combine the dry ingredients and gently fold them into the butter mixture with a rubber spatula. The mixture will be crumbly.
Variations:
u Cheesecake Crust with Almonds: Add 1/2 cup (about 2 1/4 ounces) finely chopped sliced or slivered almonds to the dry ingredients, above.
u Cheesecake Crust with Pecans: Add 1/2 cup (about 2 ounces) finely chopped pecans to the dry ingredients, above.
This recipe yields 1 bottom crust for a 9" cheesecake.
Source:
Cookbook Digest, Mar/Apr, 1996
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