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How to Make Your Own cheesecake base?
I was wondering if anyone can shed lights on how to make your own cheesecake base. I know You Can make the base by crashing the store bought biscuits and blend it with butter, but I am trying to stay away from the processed food, and the biscuits have too many nasty things in it. Thank you.
225 g plain flour sifted
100 g granulated sugar
grated rind of one orange
1 egg yolk, beaten
100 g butter, softened
Combine flour, sugar and orange rind in a food processor. Add beaten egg yolk and softened butter, and blend into the dry ingredients. Wrap in cling film and chill for 10 minutes.
Take a 23 cm round springform cake pan and press the shortbread dough into the bottom of the tin. Poke the crust all over with a fork and bake in the preheated oven for 15 – 20 minutes or until golden. Allow to cool before pressing the rest of the shortbread evenly against the sides of the pan. For simplicity’s sake, turn the cake tin on its side and simply press the dough down to meet the base and up to the top of the tin.
185 g butter
250 g cake flour
2 tbsp iced water
60 g pecan nuts, crushed
To make the base: Rub the butter into the cake flour, using a pastry cutter, your fingers or a food processor fitted with a steel blade. If necessary, add a little iced water. Smooth little pieces of the pastry to a thickness of 2 mm over the unbuttered base and sides of 2 loose-based (spring form) pans 17 cm in diameter and 6 cm deep. Heat the oven to 150ºC and bake the cakes for 10-12 minutes. Remove from the oven and cool. Cover the bases with crushed pecan nuts (to give an extra crunch and prevent the base from becoming soggy.)