Special Cheesecake Pastry Recipe – Love With Recipes
Description:
This special cheesecake pastry base is a fantastic alternative to the usual cookie crumb crust, adding a homemade touch that’s well worth the little bit of extra effort. Whether you’re making this by hand or using your food processor, the result is a rich, buttery crust perfect for any cheesecake. It takes only a few minutes longer than a standard cookie crust, but the flavor and texture are superior. This recipe yields one 9-inch crust, ideal for your favorite cheesecake fillings.
Ingredients & Nutritional Information:
| Ingredient | Quantity | Calories | Fat (g) | Saturated Fat (g) | Cholesterol (mg) | Sodium (mg) | Carbohydrates (g) | Fiber (g) | Sugar (g) | Protein (g) |
|---|---|---|---|---|---|---|---|---|---|---|
| Unbleached Flour | 3/4 cup | 341.25 | 1.12 | 0.23 | 0.0 | 2.25 | 71.7 | 2.25 | 0.23 | 9.75 |
| Self-Rising Flour | 1/2 cup | 227.5 | 0.75 | 0.2 | 0.0 | 956.25 | 47.5 | 1.5 | 0.2 | 6.5 |
| White Sugar | 1/4 cup | 193.75 | 0.0 | 0.0 | 0.0 | 0.0 | 50.0 | 0.0 | 50.0 | 0.0 |
| Unsalted Butter (Chilled) | 1/2 cup (1 stick) | 814 | 92.0 | 58.0 | 244.0 | 22.0 | 0.0 | 0.0 | 0.0 | 0.0 |
| Egg Yolks | 2 large | 102.8 | 8.75 | 3.6 | 416.0 | 485.0 | 0.0 | 0.0 | 0.0 | 5.95 |
- Total Calories: 1679.3 kcal
- Total Fat: 102.6 g
- Saturated Fat: 61.8 g
- Cholesterol: 663.6 mg
- Sodium: 1465.7 mg
- Total Carbohydrates: 169.2 g
- Fiber: 4.2 g
- Sugar: 50.6 g
- Protein: 22.2 g
Servings:
Makes one 9-inch crust, perfect for your cheesecake base.
Instructions:
| Step | Instruction |
|---|---|
| 1 | Mix the dry ingredients: In a large bowl, stir together the unbleached flour, self-rising flour, and white sugar until well combined. This forms the dry base of the dough. |
| 2 | Cut in the butter: Add the chilled unsalted butter in small pieces. Using a pastry cutter, two forks, or your fingertips, cut the butter into the dry mixture. Continue until the mixture resembles coarse crumbs or a meal-like consistency. Be sure not to overwork the dough; the key is to keep the butter cold to ensure a flaky texture. |
| 3 | Add the egg yolks: Lightly beat the egg yolks in a small bowl. Gradually stir them into the flour-butter mixture with a fork, gently combining until the dough begins to form. You may need to use your hands to bring the dough together completely. The dough should hold together when pressed but not be too sticky. If it’s too dry, add a tablespoon of cold water. |
| 4 | Chill the dough: If the dough feels too soft or warm at this stage, wrap it tightly in plastic wrap and place it in the refrigerator for about 15 minutes. Chilling the dough helps to firm it up and keeps the butter cold, resulting in a flakier pastry. |
| 5 | Prepare to roll out: Once chilled, allow the dough to come slightly to room temperature to make it easier to roll out. Lightly flour your work surface and rolling pin, and roll the dough out to fit the bottom of your 9-inch springform pan. It should be approximately 1/4 inch thick. |
| 6 | Form the crust: Carefully place the rolled-out dough onto the bottom of your prepared springform pan. If desired, you can also cut strips of dough and press them around the sides of the pan to create a side crust. Ensure the dough is even and firmly pressed down in the pan. |
| 7 | Prick and chill again: Using a fork, gently prick the bottom of the crust to prevent it from puffing up during baking. Once pricked, place the crust in the refrigerator again for 10-15 minutes. This additional chilling step ensures the butter stays cold, resulting in a crisp, flaky pastry. |
| 8 | Fill and bake: Once chilled, your crust is ready to be filled. Add your prepared cheesecake filling or any other desired filling and bake according to your recipe’s instructions. The crust will bake beautifully underneath your cheesecake, adding an extra layer of buttery goodness. |
| 9 | Enjoy your homemade cheesecake pastry: This special pastry crust will hold up well to a variety of cheesecake fillings, providing a sturdy yet tender base for your decadent dessert creations. |
Tips for Success:
- Keep ingredients cold: Cold butter and a chilled dough ensure that your pastry stays flaky and crisp. If at any point the dough feels too warm or soft, pop it back into the fridge.
- Don’t skip the pricking step: This step prevents air bubbles from forming in your crust as it bakes, ensuring a smooth and even base.
- Versatile crust: This pastry base works not only for cheesecakes but also for other tarts and dessert pies. It’s an excellent go-to recipe when you want a homemade touch.
With this special cheesecake pastry recipe, you’ll elevate your cheesecakes to the next level of homemade deliciousness. Try it with your favorite cheesecake filling and experience the difference!
