Best 5 Pastry Cheesecake Crust Recipes
Cheesecake is a popular dessert that can be found in many different flavors and styles. One of the most important parts of a cheesecake is the crust. The crust provides a solid base for the cheesecake and helps to hold it together. There are many different types of cheesecake crusts, but one of the most popular is the pastry crust. Pastry crusts are made from a combination of flour, butter, and sugar. They are typically baked until they are golden brown and crispy. Pastry crusts can be made in a variety of different shapes and sizes, and they can be filled with a variety of different fillings. In this article, we will explore some of the best recipes for pastry cheesecake crusts. We will provide step-by-step instructions on how to make each crust, as well as tips for making the perfect cheesecake.
Check out the recipes below so you can choose the best recipe for yourself!
NEW YORK CHEESECAKE WITH SHORTBREAD CRUST
Light, creamy and smooth, this traditional New York cheesecake will melt in your mouth. I rely on a tender change-of-pace shortbread crust instead of graham cracker crust. This recipe takes time, but it's not difficult, and the result is well worth the effort. -Karen Nielson, St. George, Utah
Provided by Taste of Home
Categories Desserts
Time 2h20m
Yield 16 servings.
Number Of Ingredients 23
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.
Nutrition Facts : Calories 494 calories, Fat 36g fat (21g saturated fat), Cholesterol 200mg cholesterol, Sodium 295mg sodium, Carbohydrate 37g carbohydrate (28g sugars, Fiber 0 fiber), Protein 8g protein.
THE BEST PASTRY CRUST
This is hands-down the best pastry crust you will ever make. Forget the shortening; this recipe calls for 14 tablespoons of butter for a light, flaky, buttery taste. This pastry crust is perfect for all your fruit and custard tarts and pies. I also use it for empanadas and pot pies.
Provided by IrishMountainGirl
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Time 15m
Yield 16
Number Of Ingredients 4
Steps:
- Mix flour and salt together in a large bowl. Cut in butter using a pastry blender until the mixture resembles fine cornmeal. Pour in water slowly; knead dough into a firm ball.
- Pour in additional water as needed if dough is too dry or additional flour if too moist. Divide batter into equal halves. Roll out dough halves into rounds on a lightly floured work surface using a lightly floured rolling pin to desired thickness.
- Press one round into the bottom of a 9-inch pie pan. Use the other round as a top crust or for a separate bottom crust. Bake according to desired filling instructions.
Nutrition Facts : Calories 153.1 calories, Carbohydrate 13.4 g, Cholesterol 26.7 mg, Fat 10.3 g, Fiber 0.5 g, Protein 1.9 g, SaturatedFat 6.4 g, Sodium 108.4 mg, Sugar 0.1 g
PASTRY CHEESECAKE CRUST
Make and share this Pastry Cheesecake Crust recipe from Food.com.
Provided by _Pixie_
Categories Dessert
Time 15m
Yield 1 pie crust
Number Of Ingredients 5
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.
Nutrition Facts : Calories 1442, Fat 67.8, SaturatedFat 40.6, Cholesterol 374, Sodium 663.6, Carbohydrate 186.2, Fiber 4.2, Sugar 67.4, Protein 23.1
SWEET SHORTCRUST PASTRY FOR CHEESECAKES....
this is fast and easy..I use this or my special cheesecake pastry recipe with most of my cheesecakes.
Provided by andypandy
Categories Dessert
Time 1h10m
Yield 1 9inch spring form crust
Number Of Ingredients 5
Steps:
- Sift flour and powdered sugar together.
- Add cold butter pieces and make coarse crumbs.
- Beat the egg in a small bowl with the vanilla.
- Stir mixture into the dry until a dough forms.
- Wrap and chill at least one hour.
- Roll out on a lightly floured surface.
- Place into proper 9 inch spring form pan.
- Always prick, and then chill again.
- Fill with your cheesecake filling, and bake according to your recipe.
- This can also be made in your food processor.
- Keeps in the fridge for at least four days, or freezer up to 2 months.
CHEESECAKE-CRUST DOUGH
Use this recipe to make our New York-Style Cheesecake with Cookie Crust.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes enough for 1 ten-inch crust
Number Of Ingredients 6
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.
Tips:
- Choose the right graham cracker crumbs. For a classic cheesecake crust, use graham cracker crumbs that are finely ground. If you're using a chocolate cheesecake, you can use chocolate graham cracker crumbs.
- Use cold butter. Cold butter will help to keep the crust from becoming too crumbly. Cut the butter into small pieces and work it into the graham cracker crumbs until the mixture resembles coarse sand.
- Press the crust firmly into the pan. Use the bottom of a measuring cup or a glass to press the crust firmly into the pan. This will help to prevent the crust from cracking when you bake it.
- Chill the crust before baking. Chilling the crust will help to set it and prevent it from becoming too soft. Chill the crust for at least 30 minutes before baking.
- Bake the crust until it is golden brown. The crust should be golden brown around the edges and slightly darker in the center. Bake the crust for about 10-15 minutes, or until it is set.
Conclusion:
A delicious and versatile pastry cheesecake crust is a key component to any successful cheesecake. With the right ingredients and a little bit of effort, you can easily make a perfect pastry cheesecake crust that will impress your friends and family. So next time you're making a cheesecake, be sure to give this recipe a try!
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