Shortcrust Base for Cheesecake
Baking and Desserts • American
Description
A cheesecake can be made on a base of regular shortcrust pastry, but there is another traditional option — to add more butter to the prepared crumbs, creating a soft, buttery foundation for the cheese layers.
Ingredients
- Wheat Flour 5 oz
- Butter 10 oz
- Sugar 0 oz
- Chicken Egg 1 piece
- Salt a pinch
Step-by-Step Guide
Step 1
In a mixing bowl, sift the flour, 60g of warm butter, and sugar. Mix thoroughly at low speed. During the process, add a pinch of salt to prevent the dough from becoming 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, and bake in a preheated oven at 355°F for fifteen minutes. Allow the baked crust to cool. You can use it to bake cheesecakes.
Step 2
You can add 200 grams of softened butter to the crumbs, and mix in a blender until smooth. Transfer the dough to a baking dish and place it in the oven preheated to 355°F until the butter starts to bubble and turn golden brown. Then remove it and let it cool — first to room temperature, and then in the refrigerator — until the dough firms up from the cold and the butter solidifies.
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