Best 7 Cheesecake Crust Dough Recipes
**Cheesecake Crust Dough: A Versatile Base for Your Favorite Desserts**
Cheesecake crust dough is a versatile and delicious pastry that can be used as a base for a variety of desserts. Whether you're making a classic cheesecake, a creamy no-bake cheesecake, or even a savory quiche, a well-made crust is essential. This article provides three detailed recipes for making cheesecake crust dough: a traditional graham cracker crust, a buttery shortbread crust, and a gluten-free almond flour crust. Each recipe includes step-by-step instructions and helpful tips to ensure a perfect crust every time. With these recipes, you'll be able to create a variety of delicious cheesecakes and other desserts that will impress your family and friends.
CLASSIC CHEESECAKE WITH PASTRY CRUST
With just a hint of lemon flavor in both the crust and filling, this creamy cheesecake in a buttery pastry crust makes the perfect ending to a special meal.
Provided by My Food and Family
Categories Recipes
Time 4h25m
Yield Makes 12 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F if using a silver 9-inch springform pan (or to 325°F if using a dark nonstick 9-inch springform pan). Beat butter and 1/3 cup sugar in medium bowl with electric mixer on medium speed until light and fluffy. Blend in 1 of the eggs, 1/2 tsp. of the lemon peel and 1 tsp. of the lemon juice. Add 1 cup flour; mix well. Reserve 3/4 cup of the dough; cover and refrigerate until ready to use. Press remaining dough firmly onto bottom of springform pan. Bake 10 minutes; cool. Press reserved dough 2 inches up side of pan. Increase oven temperature to 450°F (or to 425°F if using a dark nonstick pan).
- Beat cream cheese, 3/4 cup sugar, 2 Tbsp. flour, remaining 1 tsp. lemon peel and remaining 1 tsp. lemon juice in large bowl with electric mixer on medium speed until well blended. Add remaining 3 eggs, 1 at a time, mixing just until blended after each addition. Blend in milk; pour into crust.
- Bake 10 minutes. Reduce oven temperature to 250°F (or to 225°F for a dark nonstick pan); continue baking 40 minutes. Run small knife around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate several hours or overnight. Store leftover cheesecake in refrigerator.
Nutrition Facts : Calories 380, Fat 26 g, SaturatedFat 16 g, TransFat 0 g, Cholesterol 145 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 7 g
NEW YORK CHEESECAKE WITH SHORTBREAD CRUST
Light, creamy and smooth, this traditional New York cheesecake will melt in your mouth. I rely on a tender change-of-pace shortbread crust instead of graham cracker crust. This recipe takes time, but it's not difficult, and the result is well worth the effort. -Karen Nielson, St. George, Utah
Provided by Taste of Home
Categories Desserts
Time 2h20m
Yield 16 servings.
Number Of Ingredients 23
Steps:
- Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. Place on a baking sheet., In a small bowl, mix flour, sugar and lemon zest; cut in butter until crumbly. Add egg yolks and vanilla, tossing with a fork until mixture pulls together., Press onto bottom and 1-1/2 in. up sides of prepared pan. Bake until lightly browned, 12-16 minutes. Cool on a wire rack., Beat cream cheese and sugar until smooth. Beat in cream, flour, vanilla, lemon juice and zest. Add eggs and egg yolks; beat on low speed just until blended. Pour into crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan., Bake until center is just set and top appears dull, 1-1/4 to 1-1/2 hours. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled. Remove rim of pan. In a small saucepan, combine sugar and cornstarch. Gradually add cranberry and lemon juices. Stir in 1 cup raspberries. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from the heat; stir in butter., Strain sauce; discard seeds. Cool to room temperature. Stir in the blueberries, blackberries and remaining raspberries. Serve with cheesecake.
Nutrition Facts : Calories 494 calories, Fat 36g fat (21g saturated fat), Cholesterol 200mg cholesterol, Sodium 295mg sodium, Carbohydrate 37g carbohydrate (28g sugars, Fiber 0 fiber), Protein 8g protein.
NEW YORK CHEESECAKE III
A dense, thick cheesecake with a shortdough crust. This is THE definitive one! You'll never use another cheesecake recipe after you try this.
Provided by Sandy
Categories Desserts Cakes Holiday Cake Recipes
Yield 16
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly coat a 10 inch springform pan with spray oil. Note: You could use a 9x13 inch pan instead.
- To make the crust: Combine 1 1/2 cups flour, 1/3 cup sugar, 1 egg and 1/2 cup butter or margarine. Spread to the edges of the pan. Prick all over with a fork, then bake 15 minutes at 400 degrees F (200 degrees C). Allow to cool.
- Increase oven temperature to 475 degrees F (245 degrees C). In a large bowl, combine cream cheese, 1 3/4 cups sugar, 3 tablespoons flour, 5 eggs and the yolks and mix thoroughly. Add cream and mix only enough to blend.
- Pour filling over crust and bake for 10 minutes at 475 degrees F (245 degrees C). Reduce temperature to 200 degrees F (95 degrees C) and continue to bake for one hour. Turn oven off, but leave cake in for another hour. Don't worry if it looks a little jiggly in the center.
- Chill overnight. This is imperative! If desired, top with your favorite fruit or serve plain.
Nutrition Facts : Calories 493.4 calories, Carbohydrate 38.3 g, Cholesterol 193.7 mg, Fat 34.4 g, Fiber 0.4 g, Protein 9.5 g, SaturatedFat 20.9 g, Sodium 279.8 mg, Sugar 26.4 g
NEW YORK-STYLE CHEESECAKE WITH COOKIE CRUST
A picture of smooth, creamy perfection, the New York cheesecake made its debut in the 1920s. Ours, with a cream cheese and sour cream mixture over a cookie crust, is sure to become ever popular, too.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. On a lightly floured surface, roll out cheesecake-crust dough slightly thicker than 1/8 inch. Place the base of a 10-inch springform pan on top as a guide, then cut out the dough. Slide dough onto the base.
- Attach sides to pan; wrap exterior of pan (including base) in a double layer of foil. Freeze dough in pan 15 minutes.
- Transfer pan to a baking sheet. Bake dough until golden, about 18 minutes. Transfer pan to a wire rack, and let crust cool. Leave oven on.
- Put cream cheese in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until fluffy, about 3 minutes.
- Stir together sugar and flour in a large bowl. With mixer on low speed, add sugar mixture to bowl in a slow, steady stream; mix until smooth. Add sour cream and vanilla; mix until smooth. Add eggs, one at a time, mixing each until just combined (do not overmix).
- Butter sides of cake pan. Pour cream cheese filling over crust. Set pan inside a large, shallow roasting pan. Transfer to oven. Carefully ladle boiling water into roasting pan to reach halfway up sides of cake pan.
- Bake 45 minutes; reduce oven temperature to 325 degrees. Continue to bake until cake is golden and set but still slightly wobbly in center, about 30 minutes more. Turn oven off; leave cake in oven with door slightly ajar, 1 hour.
- Transfer cake pan to rack; let cake cool completely. Refrigerate, uncovered, 6 hours or overnight. Before unmolding, run a knife around edge of cake.
COOKIE DOUGH CHEESECAKE RECIPE BY TASTY
Here's what you need: pre-made cookie dough, cream cheese, granulated sugar, sour cream, vanilla extract, eggs, chocolate syrup
Provided by Tasty
Categories Desserts
Yield 6 slices
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F (180°C).
- In a bowl, mix the cream cheese and sugar until fluffy.
- Add sour cream and vanilla. Mix thoroughly.
- Add the eggs, one at a time, mixing thoroughly after each one.
- Press a package of pre-made cookie dough into a springform pan.
- Pour the cheesecake mixture in.
- Optional, drop half teaspoonfuls of cookie dough on top of the cheesecake batter.
- Bake for one hour, cool completely, then refrigerate overnight.
- Serve with chocolate syrup.
- Enjoy!
Nutrition Facts : Calories 942 calories, Carbohydrate 79 grams, Fat 63 grams, Fiber 1 gram, Protein 14 grams, Sugar 58 grams
CHEESECAKE-CRUST DOUGH
Use this recipe to make our New York-Style Cheesecake with Cookie Crust.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes enough for 1 ten-inch crust
Number Of Ingredients 6
Steps:
- 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.
PASTRY CHEESECAKE CRUST
Make and share this Pastry Cheesecake Crust recipe from Food.com.
Provided by _Pixie_
Categories Dessert
Time 15m
Yield 1 pie crust
Number Of Ingredients 5
Steps:
- Mix butter, egg, flour and salt well but lightly, until dough forms.
- Spread dough on bottom and 1 1/2 inches up side of 9-inch springform pan.
- Bake at 450 deg F for 5 minutes.
- Cool and fill.
Nutrition Facts : Calories 1442, Fat 67.8, SaturatedFat 40.6, Cholesterol 374, Sodium 663.6, Carbohydrate 186.2, Fiber 4.2, Sugar 67.4, Protein 23.1
Tips:
- Use a food processor to quickly and easily combine the ingredients for the crust.
- If you don't have a food processor, you can use a pastry blender or two forks to mix the ingredients together.
- Make sure the butter is cold before you start mixing it with the other ingredients. This will help to prevent the crust from becoming too oily.
- If the dough is too dry, add a little bit of water one tablespoon at a time, until it comes together.
- If the dough is too wet, add a little bit of flour one tablespoon at a time, until it is no longer sticky.
- Chill the dough for at least 30 minutes before rolling it out. This will help to prevent the crust from shrinking in the oven.
- When rolling out the dough, use a lightly floured surface to prevent it from sticking.
- Bake the crust in a preheated oven for 10-12 minutes, or until it is golden brown.
Conclusion:
Cheesecake crust dough is a versatile dough that can be used for a variety of desserts. It is easy to make and can be tailored to your own taste preferences. With a few simple tips, you can make a delicious and flaky cheesecake crust that will impress your friends and family.
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