Cheesecake Crust
By: Anonymous
Published: Thursday, February 11, 2010 - 1:30pm

Ingredients




3 tablespoons unsalted butter softened
3 tablespoons sugar
1 egg yolk
1 cup bleached all-purpose flour
teaspoon baking powder
teaspoon salt

Preparation

1 This recipe produces a crumbly dough meant to be pressed into the bottom of a pan and baked before the cheesecake batter is added to the pan. 2 In a bowl, cream together the butter and sugar until light and fluffy. Beat in the yolk until smooth. 3 In a separate bowl, combine the dry ingredients and gently fold them into the butter mixture with a rubber spatula. The mixture will be crumbly. 4 Variations:o Cheesecake Crust with Almonds: Add 1/2 cup (about 2 1/4 ounces) finely chopped sliced or slivered almonds to the dry ingredients, above. 5 O Cheesecake Crust with Pecans: Add 1/2 cup (about 2 ounces) finely chopped pecans to the dry ingredients, above. 6 This recipe yields 1 bottom crust for a 9" cheesecake. 7 Yield: 1 crust