Pastry Cheesecake Crust
Elevate your cheesecake to a whole new level with this buttery, flaky Pastry Cheesecake Crust. Crafted with simple pantry staples like all-purpose flour, sugar, and cold, cubed butter, this crust combines the rich, tender texture of a traditional pastry with the structural support needed for luscious cheesecake fillings. A touch of salt enhances the flavors, while an egg yolk and a splash of cold water bring the dough together with ease. Blind-baked to golden perfection, this homemade crust delivers a delightful crispness and a melt-in-your-mouth quality that outshines store-bought options. Perfect for creamy cheesecakes and other decadent desserts, this versatile crust serves as the ultimate foundation for your favorite sweet creations.
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Recipe Information
Ingredients
- 180 grams All-purpose flour
- 50 grams Granulated sugar
- 115 grams Unsalted butter (cold, cubed)
- 1 teaspoon Salt
- 1 large Egg yolk
- 2 tablespoons Cold water
Instructions
In a large mixing bowl, combine the all-purpose flour, granulated sugar, and salt. Whisk together until well-mixed.
Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining.
In a small bowl, whisk together the egg yolk and cold water. Pour this mixture over the flour and butter mixture.
Use a fork or your hands to gently mix the dough until it comes together. Be careful not to overmix; the dough should just hold together when pressed.
Turn the dough out onto a clean work surface. Shape it into a flat disc, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes to chill.
Preheat your oven to 350°F (175°C). Remove the dough from the refrigerator and allow it to sit at room temperature for 5 minutes to slightly soften.
On a lightly floured surface, roll out the dough into a circle large enough to fit your cheesecake pan, about 1/8-inch thick.
Transfer the dough to the pan, pressing it into the bottom and slightly up the sides. Trim off any excess dough.
Use a fork to poke several holes in the bottom of the crust to prevent air pockets during baking.
Blind-bake the crust by covering it with parchment paper and filling it with pie weights or dried beans. Bake in the preheated oven for 10-12 minutes.
Remove the parchment paper and weights, then bake for an additional 3-5 minutes, or until the crust is lightly golden.
Remove from the oven and allow to cool completely before adding the cheesecake filling.
Nutrition Facts
Calories |
1727 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.6 g | 128% | |
| Saturated Fat | 60.9 g | 304% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 436 mg | 145% | |
| Sodium | 28 mg | 1% | |
| Total Carbohydrate | 188.1 g | 68% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 51.0 g | ||
| Protein | 22.3 g | 45% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 72 mg | 6% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 236 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
