Each year for Thanksgiving on my husband's side of the family, I make a cheesecake. While I've hardly met a cheesecake I didn't like, there are definitely some that are much better than others. This year's Chocolate Chip Cookie Dough Cheesecake is definitely a keeper. I'll share it with you in four different recipes - four different days.
Today, for the first day, I'll share the crust. You could use any crust, but I prefer non-graham-cracker-type crusts. This one was perfect in taste and texture. It would be good with a lot of cheesecake fillings. It's from a Junior's Cheesecakes cookbook.
Brownie Shortbread Cookie Crust for Cheesecakes
Makes one 9-inch crust
1 cup plus 2 tablespoons all-purpose flour
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, at room temperature
1/3 cup sugar
1 extra large egg yolk
1 teaspoon pure vanilla extract
2 tablespoons bittersweet or semisweet chocolate, melted
Preheat the oven to 350 degrees and generously butter the bottom and sides of a 9-inch springform pan. Wrap the outside with aluminum foil, covering the bottom and extending all the way p the sides. Mix the flour and salt together.
In a medium bowl, beat the butter and sugar with an electric mixer on high until creamy. Blend in the egg yolk and vanilla, then the melted chocolate. Reduce the speed to low and mix in the flour just until it disappears and a dough forms.
Push the dough over the bottom of the pan with a rubber spatula. Flour your hands, then smooth out the dough evenly to the edge of the pan with your fingertips, working in a circular motion. Don't press up the sides.
Bake the crust just until it's set and forms a light brown crust on top (don't overbake), about 15 minutes. Leave the crust in the pan and transfer the pan to a wire rack to cool.
I'll post the filling in a few days.
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