Nick Malgieri

Cheesecake Crust

Preparation info

  • One

    bottom crust for a 9 inch cheesecake
    • Difficulty

      Easy

Appears in
How to Bake
How to Bake

By Nick Malgieri

Published 1995

  • About

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. Use this dough in the cheesecake recipes in this chapter that call for it.

Ingredients

  • 3 tablespoons unsalted butter, softened
  • 3 tablespoons sugar
  • 1

Method

  1. In a bowl, cream together the butter and sugar until light and fluffy. Beat in the yolk until smooth.
  2. 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.