Shortbread crust for cheesecake
4 servings
55 minutes
The sandy crust for cheesecake is an essential base of the classic American dessert that has won the hearts of sweet lovers worldwide. Its texture is tender, crumbly, and slightly crispy, perfectly complementing the airy filling of the cheesecake. This recipe is based on the traditional sandy base used in American cuisine and allows for creating the perfect foundation for baking desserts. Butter gives the crust a rich flavor, while adding an egg makes it more pliable and easier to work with. It can be prepared in two ways — either baked immediately or chilled after baking for a denser consistency. Such a crust is used as a foundation for classic New York cheesecake, fruit tarts, and other desserts requiring a stable and tasty base.
1
Sift flour, 60 g of warm butter, and sugar into a mixing bowl. Mix thoroughly at low speed. During the process, add a pinch of salt to prevent the dough from being too fragile. Once the mixture is homogeneous, add the egg. After about fifteen seconds, when the dough comes together, stop mixing. Refrigerate for a couple of hours. This shortcrust pastry can be used without further manipulation — roll it out, place it in a baking dish lined with parchment paper, bake in a preheated oven at 180 degrees for fifteen minutes, and cool the finished crust. You can bake cheesecakes on it.
- Wheat flour: 120 g
- Butter: 260 g
- Sugar: 20 g
- Salt: pinch
- Chicken egg: 1 piece
2
Add 200 grams of softened butter to the crumbs, mix in a mixer until smooth. Place the dough in a mold and put it in an oven preheated to 180 degrees until the butter starts to boil and brown. Then remove and cool — first to room temperature, then in the refrigerator — until the dough sets from the cold and the butter hardens.
- Butter: 260 g