Best 8 Cheesecake Crust Dough Recipes

CHEESECAKE-CRUST DOUGH

Steps:

• Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; cream on medium speed until pale and fluffy, 3 to 4 minutes. Mix in egg yolk and vanilla. Add flour and salt; mix just until a dough forms.
• Shape dough into a disk, and wrap in plastic wrap; refrigerate at least 30 minutes or up to 1 day.

COOKIE DOUGH CHEESECAKE RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (180°C).
• In a bowl, mix the cream cheese and sugar until fluffy.
• Add sour cream and vanilla. Mix thoroughly.
• Add the eggs, one at a time, mixing thoroughly after each one.
• Press a package of pre-made cookie dough into a springform pan.
• Pour the cheesecake mixture in.
• Optional, drop half teaspoonfuls of cookie dough on top of the cheesecake batter.
• Bake for one hour, cool completely, then refrigerate overnight.
• Serve with chocolate syrup.
• Enjoy!

NEW YORK CHEESECAKE III

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly coat a 10 inch springform pan with spray oil. Note: You could use a 9x13 inch pan instead.
• To make the crust: Combine 1 1/2 cups flour, 1/3 cup sugar, 1 egg and 1/2 cup butter or margarine. Spread to the edges of the pan. Prick all over with a fork, then bake 15 minutes at 400 degrees F (200 degrees C). Allow to cool.
• Increase oven temperature to 475 degrees F (245 degrees C). In a large bowl, combine cream cheese, 1 3/4 cups sugar, 3 tablespoons flour, 5 eggs and the yolks and mix thoroughly. Add cream and mix only enough to blend.
• Pour filling over crust and bake for 10 minutes at 475 degrees F (245 degrees C). Reduce temperature to 200 degrees F (95 degrees C) and continue to bake for one hour. Turn oven off, but leave cake in for another hour. Don't worry if it looks a little jiggly in the center.
• Chill overnight. This is imperative! If desired, top with your favorite fruit or serve plain.

CLASSIC CHEESECAKE WITH PASTRY CRUST

Steps:

• Preheat oven to 350°F if using a silver 9-inch springform pan (or to 325°F if using a dark nonstick 9-inch springform pan). Beat butter and 1/3 cup sugar in medium bowl with electric mixer on medium speed until light and fluffy. Blend in 1 of the eggs, 1/2 tsp. of the lemon peel and 1 tsp. of the lemon juice. Add 1 cup flour; mix well. Reserve 3/4 cup of the dough; cover and refrigerate until ready to use. Press remaining dough firmly onto bottom of springform pan. Bake 10 minutes; cool. Press reserved dough 2 inches up side of pan. Increase oven temperature to 450°F (or to 425°F if using a dark nonstick pan).
• Beat cream cheese, 3/4 cup sugar, 2 Tbsp. flour, remaining 1 tsp. lemon peel and remaining 1 tsp. lemon juice in large bowl with electric mixer on medium speed until well blended. Add remaining 3 eggs, 1 at a time, mixing just until blended after each addition. Blend in milk; pour into crust.
• Bake 10 minutes. Reduce oven temperature to 250°F (or to 225°F for a dark nonstick pan); continue baking 40 minutes. Run small knife around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate several hours or overnight. Store leftover cheesecake in refrigerator.

NEW YORK-STYLE CHEESECAKE WITH COOKIE CRUST

Steps:

• Preheat oven to 350 degrees. On a lightly floured surface, roll out cheesecake-crust dough slightly thicker than 1/8 inch. Place the base of a 10-inch springform pan on top as a guide, then cut out the dough. Slide dough onto the base.
• Attach sides to pan; wrap exterior of pan (including base) in a double layer of foil. Freeze dough in pan 15 minutes.
• Transfer pan to a baking sheet. Bake dough until golden, about 18 minutes. Transfer pan to a wire rack, and let crust cool. Leave oven on.
• Put cream cheese in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until fluffy, about 3 minutes.
• Stir together sugar and flour in a large bowl. With mixer on low speed, add sugar mixture to bowl in a slow, steady stream; mix until smooth. Add sour cream and vanilla; mix until smooth. Add eggs, one at a time, mixing each until just combined (do not overmix).
• Butter sides of cake pan. Pour cream cheese filling over crust. Set pan inside a large, shallow roasting pan. Transfer to oven. Carefully ladle boiling water into roasting pan to reach halfway up sides of cake pan.
• Bake 45 minutes; reduce oven temperature to 325 degrees. Continue to bake until cake is golden and set but still slightly wobbly in center, about 30 minutes more. Turn oven off; leave cake in oven with door slightly ajar, 1 hour.
• Transfer cake pan to rack; let cake cool completely. Refrigerate, uncovered, 6 hours or overnight. Before unmolding, run a knife around edge of cake.

PASTRY CHEESECAKE CRUST

Steps:

• Mix butter, egg, flour and salt well but lightly, until dough forms.
• Spread dough on bottom and 1 1/2 inches up side of 9-inch springform pan.
• Bake at 450 deg F for 5 minutes.
• Cool and fill.

NEW YORK CHEESECAKE WITH SHORTBREAD CRUST

Steps:

• Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. Place on a baking sheet., In a small bowl, mix flour, sugar and lemon zest; cut in butter until crumbly. Add egg yolks and vanilla, tossing with a fork until mixture pulls together., Press onto bottom and 1-1/2 in. up sides of prepared pan. Bake until lightly browned, 12-16 minutes. Cool on a wire rack., Beat cream cheese and sugar until smooth. Beat in cream, flour, vanilla, lemon juice and zest. Add eggs and egg yolks; beat on low speed just until blended. Pour into crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan., Bake until center is just set and top appears dull, 1-1/4 to 1-1/2 hours. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled. Remove rim of pan. In a small saucepan, combine sugar and cornstarch. Gradually add cranberry and lemon juices. Stir in 1 cup raspberries. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from the heat; stir in butter., Strain sauce; discard seeds. Cool to room temperature. Stir in the blueberries, blackberries and remaining raspberries. Serve with cheesecake.

COOKIE DOUGH CHEESECAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking dish with parchment paper.
• Mix graham cracker crumbs, 1/2 cup white sugar, 1/2 cup melted butter, cinnamon, and 1/4 teaspoon salt together in a bowl until well combined and slightly sticky. Transfer mixture to the prepared baking dish and firmly press into the bottom.
• Bake in the preheated oven until crust is lightly browned, about 10 minutes. Set aside to cool.
• Reduce oven temperature to 325 degrees F (165 degrees C).
• Beat cream cheese and 1 cup white sugar together in a bowl using an electric mixer on medium-low speed until creamy and smooth. Reduce mixer speed to low; add sour cream, lemon juice, and 1 teaspoon vanilla extract. Beat in 3 eggs, 1 at a time, blending well after each addition. Pour cream cheese mixture over crust.
• Bake in the oven until edges are set and middle is still slightly soft, 30 to 35 minutes.
• Mix 1 cup plus 2 tablespoons flour, baking soda, and 1/2 teaspoon salt together in a bowl. Beat 1/2 cup melted butter, brown sugar, 6 tablespoons white sugar, and 1/2 teaspoon vanilla extract together in a large bowl using an electric mixer until creamy. Beat 1 egg into creamed butter mixture until incorporated; gradually beat into flour mixture until cookie dough is creamy. Fold chocolate chips into cookie dough.
• Dot cookie dough onto cheesecake; return to the oven and bake until cookie dough is set, 5 to 10 minutes. Cool cheesecake to room temperature, about 1 hour. Cover and refrigerate until chilled, 3 hours to overnight.