Use this recipe to make our Cream Cheesecake.



Ingredient Checklist


Instructions Checklist
  • In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy, 3 to 4 minutes. Add yolks, one at a time; beat well after each addition. Beat in vanilla. Add flour and salt; beat until mixture just comes together.

  • Divide mixture in half. Use immediately, or chill until ready to use. Wrap each half in plastic, and store in the refrigerator for up to 5 days or in the freezer for up to 1 month.

Cook's Notes

Dough can be frozen for up to 1 month, wrapped well in plastic; let thaw completely in the refrigerator before using.

Reviews (1)

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The instructions don't say at what temperature to bake the crust or for how long. I'm making a cheesecake, and I am assuming the crust would need to be prebaked?