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PASTRY CRUST FOR CHEESECAKE

Frank Goulding
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PASTRY CRUST FOR CHEESECAKE

PASTRY CRUST FOR 10 INCH SPRINGFORM PAN
Prep Time 1 hour 30 minutes
Cook Time 10 minutes
Total Time 1 hour 40 minutes

Equipment

  • Stand mixer

Ingredients

INGREDIENTS:

  • 1/3 CUP BUTTER SOFTENED.
  • 1/3 CUP SUGAR GRANULATED
  • 1 EGG WHOLE, LARGE
  • 1/2 TSP. LEMON ZEST GRATED
  • 1 TSP. JUICE LEMON
  • 1 CUP FLOUR ALL PURPOSE

Instructions

METHOD:

  • Preheat oven to 325°F if using a dark nonstick 10-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 egg, 1/2 tsp. lemon peel and 1 tsp. lemon juice. Add 1 cup flour; mix well.
  • Reserve 3/4 cup of the dough; cover and refrigerate 1 hour or until ready to use.
  • Press remaining dough firmly onto bottom of springform pan. Bake for 10 minutes; cool.
  • Press reserved dough 2 inches up the side of pan.
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