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.

Nutriscore Rating: 50/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 1

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

Directions

Step 1

In a large mixing bowl, combine the all-purpose flour, granulated sugar, and salt. Whisk together until well-mixed.

Step 2

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.

Step 3

In a small bowl, whisk together the egg yolk and cold water. Pour this mixture over the flour and butter mixture.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

On a lightly floured surface, roll out the dough into a circle large enough to fit your cheesecake pan, about 1/8-inch thick.

Step 8

Transfer the dough to the pan, pressing it into the bottom and slightly up the sides. Trim off any excess dough.

Step 9

Use a fork to poke several holes in the bottom of the crust to prevent air pockets during baking.

Step 10

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.

Step 11

Remove the parchment paper and weights, then bake for an additional 3-5 minutes, or until the crust is lightly golden.

Step 12

Remove from the oven and allow to cool completely before adding the cheesecake filling.

Nutrition Facts

Serving size	(391.6g)

Amount per serving	% Daily Value*
Calories	1726.7

Total Fat 99.6g	0%
Saturated Fat 60.9g	0%
Polyunsaturated Fat g
Cholesterol 435.6mg	0%
Sodium 28.2mg	0%
Total Carbohydrate 188.1g	0%
Dietary Fiber 4.9g	0%
Total Sugars 51.0g
Protein 22.3g	0%

Vitamin D 18.2IU	0%
Calcium 71.9mg	0%
Iron 8.9mg	0%
Potassium 235.8mg	0%

*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.

Source of Calories

Fat: 51.6%

Protein: 5.1%

Carbs: 43.3%