Cheesecake-Crust Dough

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


  1. 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.

  2. Shape dough into a disk, and wrap in plastic wrap; refrigerate at least 30 minutes or up to 1 day.


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