Use this recipe to make our New York-Style Cheesecake with Cookie Crust.
- Yield: Makes enough for 1 ten-inch crust
Source: Martha Stewart Living, May 2004
- 8 tablespoons (1 stick) unsalted butter, room temperature
- 1/4 cup sugar
- 1 large egg yolk
- 1 teaspoon pure vanilla extract
- 3/4 cup all-purpose flour
- Pinch of salt
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.