Ingredients for Sweet Shortcrust Pastry For Cheesecakes
- Unbleached All Purpose Flour
- Icing Sugar
- 1 cup (2 sticks) cold unsalted butter
- 1 large egg
- Vanilla Extract
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How to Make Sweet Shortcrust Pastry For Cheesecakes
- Sift together 2 cups all-purpose flour and ¾ cup powdered sugar.
- Cut in 1 cup (2 sticks) cold unsalted butter, using a pastry blender or your fingers, until the mixture resembles coarse crumbs.
- In a small bowl, whisk together 1 large egg and 1 teaspoon vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, mixing until a dough just forms. Do not overmix.
- Wrap the dough in plastic wrap and chill in the refrigerator for at least 1 hour (or up to 2 days).
- On a lightly floured surface, roll out the dough to about ⅛ inch thickness.
- Carefully transfer the dough to a 9-inch springform pan. Trim and patch any cracks.
- Prick the bottom of the crust all over with a fork to prevent bubbling during baking.
- Chill the crust in the refrigerator for another 30 minutes.
- Fill with your favorite cheesecake filling and bake according to your recipe instructions.
- For easier preparation, you can use a food processor to combine the ingredients (pulse until crumbly).
- Store leftover crust in the refrigerator for up to four days or in the freezer for up to two months.
Nutrition Information (Approximate per serving)
Sodium
30 g
Sugar
193g
Fat
300g
Carbs
71g
