Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Cheesecake-Crust Dough Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Yield: 1 10-inch crust Use this recipe to make our New York-Style Cheesecake with Cookie Crust. Ingredients 8 tablespoons (1 stick) unsalted butter, room temperature ¼ cup sugar 1 large egg yolk 1 teaspoon pure vanilla extract ¾ cup all-purpose flour Pinch of salt Directions 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. Rate it Print