Pastry Cheesecake Crust

When a graham crumb base feels too sandy under a tall cheesecake, this pastry-style crust is the answer. Four ingredients form a tender shortbread dough you press straight into a 9-inch springform, no rolling needed.

The single egg is what sets it apart from a classic pâte sucrée. It gives the dough enough structure to hold its shape against a heavy cheesecake filling without turning brittle when sliced. The brief blast in a hot oven sets the surface so the crust doesn’t get soggy once the filling goes in.

Press evenly up the sides about an inch and a half so the cheesecake has a proper wall to climb. A flat-bottomed measuring cup makes this go fast.

Pro Tips

• Soften the butter fully so it creams smoothly with the sugar, cold butter leaves streaks
• Press the dough with floured fingertips or the bottom of a glass for an even thickness
• Watch closely at the high heat, the edges go from pale to golden quickly
• Cool completely before adding the filling, a warm crust will steam and turn soft
• Wrap the springform bottom in foil if your filling is loose, this crust is not waterproof on its own

Variations

• Replace 2 tablespoons of flour with cocoa powder for a chocolate base under cherry or raspberry cheesecake
• Stir in a teaspoon of lemon zest for citrus cheesecakes
• Swap a quarter of the flour for ground almonds to add nutty depth