Cheesecake-Crust Dough

Name: Cheesecake-Crust Dough
Yield: Makes enough for 1 ten-inch crust
Ingredients: 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

Use this recipe to make our New York-Style Cheesecake with Cookie Crust.

Source: Martha Stewart Living, May 2004

Makes enough for 1 ten-inch crust

Yield

Ingredients

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

Directions

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.