Sweet Shortcrust Pastry for Cheesecakes
Description: This quick and easy sweet shortcrust pastry is my go-to choice for most of my cheesecake creations, delivering a delightful base that perfectly complements a variety of fillings. Whether you’re crafting a classic New York cheesecake or experimenting with more adventurous flavors, this recipe promises a tender, flaky crust that enhances the overall experience.
Ingredients
| Quantity | Ingredient |
|---|---|
| 1 3/4 cups | Unbleached all-purpose flour |
| 2 cups | Icing sugar |
| 1/2 cup | Cold butter, cut into pieces |
| 1 | Egg, beaten |
| 1/2 tsp | Vanilla extract |
Nutritional Information (Per Serving)
| Nutritional Component | Amount |
|---|---|
| Calories | 1867.5 |
| Total Fat | 98.6 g |
| Saturated Fat | 60 g |
| Cholesterol | 430.1 mg |
| Sodium | 720.4 mg |
| Carbohydrates | 215.4 g |
| Dietary Fiber | 5.9 g |
| Sugars | 48.3 g |
| Protein | 29.1 g |
Instructions
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Sift Together: Begin by sifting the unbleached all-purpose flour and icing sugar into a spacious mixing bowl, ensuring that there are no lumps, which will help achieve a light texture.
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Incorporate Butter: Add the cold butter pieces into the flour mixture. Using your fingertips or a pastry cutter, work the butter into the flour until the mixture resembles coarse crumbs, allowing for a crumbly yet cohesive dough.
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Prepare the Egg Mixture: In a separate small bowl, beat the egg with the vanilla extract until well combined. This will add a lovely flavor to the pastry.
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Combine Ingredients: Gradually stir the egg mixture into the dry ingredients until a dough begins to form. Be careful not to overmix; you want just enough moisture to bind the ingredients together.
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Chill the Dough: Once combined, wrap the dough tightly in plastic wrap and refrigerate for at least one hour. This chilling step is crucial as it helps the butter firm up, resulting in a flakier crust.
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Roll Out the Dough: After chilling, lightly flour your work surface and roll out the pastry to about 1/8 inch thickness. Carefully transfer the rolled dough into a 9-inch springform pan, ensuring it covers the base and sides evenly.
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Prick the Base: Use a fork to prick the base of the pastry. This allows steam to escape during baking, preventing the crust from bubbling up.
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Final Chill: Chill the crust in the refrigerator again for a short while to ensure it holds its shape during baking.
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Fill and Bake: Fill the chilled crust with your preferred cheesecake filling and bake according to your specific cheesecake recipe instructions, ensuring a perfectly cooked dessert.
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Storage Tips: This sweet shortcrust pastry can be made ahead of time and stored in the refrigerator for up to four days, or frozen for up to two months, providing convenience for your baking needs.
Yield:
This recipe yields one 9-inch springform crust, perfect for your favorite cheesecake creations.
Keywords: Easy, Cheesecake Crust, Shortcrust Pastry, Dessert
With this delightful sweet shortcrust pastry, you’re equipped to elevate your cheesecake game effortlessly, delighting friends and family with your baking prowess.
