Shortbread Crust
Submitted by susie2321
Buttery shortbread crust for cheesecakes and tarts, hand-mixed with unsalted butter, egg yolk, flour, and sugar. Bake the base, line the sides, then seal with egg white to prevent sogginess.
YIELD
1 crustPREP
30 minCOOK
40 minREADY
1 hrsA great cheesecake starts with a crust worth eating on its own, and this shortbread version delivers exactly that.
Flour and sugar get mixed by hand on a pastry board with softened unsalted butter and a beaten egg yolk. No margarine allowed here. Your warm hands work the dough until smooth, then a quick chill firms it up for rolling.
The clever two-step assembly bakes the bottom first, then lines the sides with leftover dough and seals everything with a brushed layer of reserved egg white. That seal keeps the crust crisp even under a wet filling.
Variations
- Italian Cheesecake Crust: Add 1 teaspoon grated lemon rind and 1 teaspoon Amaretto liqueur with the egg yolk and butter
- Chocolate Shortbread Crust: Replace 2 tablespoons flour with cocoa powder for a dark, rich base
- Citrus Crust: Add the zest of one orange for a bright, fragrant twist
Chef Tips
- Only use unsalted sweet cream butter. Margarine will change the texture and flavor completely
- Roll between two sheets of waxed paper for the cleanest transfer into the springform pan
- Prick the bottom crust with a fork before baking to prevent air bubbles and puffing
- The egg white seal is not optional. It’s the barrier that keeps your crust from going soggy under the filling
Ingredients
Directions
- Use from ¼ to ⅓ cup of granulated sugar. (To Taste.)
**Separate the large egg and lightly beat the yolk.
*** Use only sweet cream, unsalted butter in this recipe. NO MARGARINE.
Preheat the oven to 400℉ (200℃).
Working on a large flat surface, such as a pastry board, place the flour and the sugar in the center of the surface and mix together.
Form a small depression or well in the center of the mound.
Add the beaten egg yolk and the softened butter to the well, ten blend these with the dry mixture.
Mix the ingredients thoroughly using your hands -- there’s no substitute for warm hands.
Shape the dough into a ball and wrap in plastic wrap.
Chill for at least 10 minutes. Roll out the dough to a thickness of about ¼ inch.
You should have a circle of about 11 inches in diameter.
For best results, roll out your dough between 2 sheets of waxed paper, then peel away the paper and cut the crust in a 9-inch circle.
Place the circle inside a 9-inch springform pan.
Prick the crust several times with a fork to keep the crust from puffing up during the baking.
Place the springform pan in the oven and bake for 15 to 20 minutes, or until light brown.
Allow to cool. Using the leftover dough, line the sides of the springform pan.
Press the dough against the sides of the pan, smoothing it so as to have a continuous layer of crust all the way around the sides of the pan.
Make sure that the side crust meets the bottom crust all the way around.
Brush the reserved egg white onto the shell, covering the bottom and sides.
This will seal the dough and keep it from becoming soggy.
Set aside until ready to use.
NOTE: For the Italian Cheesecake, add 1 teaspoon of grated lemon rind and 1 teaspoon of Amaretto Liqueur when adding the egg yolk and butter.
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