Shortbread crust
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Shortbread crust
  Shortbread    Crust    Cheesecakes  
Last updated 6/12/2012 12:58:03 AM. Recipe ID 20745. Report a problem with this recipe.
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      Title: Shortbread crust
 Categories: Cheesecakes
      Yield: 1 servings
  1 1/2 c  Unbleached Flour; Sifted
      1 x  Sugar; Granulated, *
      1 ea Egg; Large, Separated, **
    1/2 c  Butter; Softened, ***
  *     Use from 1/4 to 1/3 cup of granulated sugar. (To Taste.) **
  Separate the large egg and lightly beat the yolk. *** Use only sweet
  cream, unsalted butter in this recipe. NO MARGARINE.
  ~----------------- Preheat the oven to 400 degrees F.
   Working on a large flat surface, such as a pastry board, place the
  flour and the sugar in the center of the surface and mix together.
  Form a small depression or well in the center of the mound. Add the
  beaten egg yolk and the softened butter to the well, ten blend these
  with the dry mixture. Mix the ingredients thoroughly using your hands
  ~- there's no substitute for warm hands. Shape the dough into a ball
  and wrap in plastic wrap. Chill for at least 10 minutes.  Roll out
  the dough to a thickness of about 1/4-inch. You should have a circle
  of about 11 inches in diameter.
   For best results, roll out your dough between 2 sheets of waxed
  paper, then peel away the paper and cut the crust in a 9-inch circle.
  Place the circle inside a 9-inch springform pan. Prick the crust
  several times with a fork to keep the crust from puffing up during
  the baking. Place the springform pan in the oven and bake for 15 to
  20 minutes, or until light brown.  Allow to cool.  Using the leftover
  dough, line the sides of the springform pan. Press the dough against
  the sides of the pan, smoothing it so as to have a continuous layer
  of crust all the way around the sides of the pan.  Make sure that the
  side crust meets the bottom crust all the way around.  Brush the
  reserved egg white onto the shell, covering the bottom and sides.
  This will seal the dough and keep it from becoming soggy. Set aside
  until ready to use. NOTE: For the Italian Cheesecake, add 1 ts of
  grated lemon rind and 1 ts of Amaretto Liqueur when adding the egg
  yolk and butter.

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Recipe ID 20745 (Apr 03, 2005)

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