Cheesecake Crust

Photo: flickr user stu_spivack

Ingredients

3 tablespoons unsalted butter softened

3 tablespoons sugar

teaspoon 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:o Cheesecake Crust with Almonds: Add 1/2 cup (about 2 1/4 ounces) finely chopped sliced or slivered almonds to the dry ingredients, above.

O 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.

Yield: 1 crust

4.0 servings

Thursday, February 11, 2010 - 1:30pm

Anonymous