To begin the cheesecake, cover the bottom of a 10" -inch spring form pan with a parchment round, letting it hang over by about an inch. Lock the base over the paper and place onto a large, round piece of foil. Fold up the sides. Fold and wrap a 3' -foot strip of foil securely around the pan. Spray the inside with non-stick spray and set aside.
Next, mix together the flour, icing sugar, brown sugar and salt. Cut in the butter with a pastry cutter or knife. Break up the egg yolk and drizzle over top. Keep mixing, cleaning the cutter from time to time with a knife. Then gently knead the dough with your hands until it just comes together.
Flour the surface and shape the dough into a round, gently rolling and turning the dough so it does not stick to the counter. Transfer the dough to the pan. Press it into place, making sure the dough is snug against the sides. Chill in the freezer for about 30 minutes.
Preheat your oven to 350° degrees Fahrenheit and bake the crust for approximately 30-35 minutes or until golden. Remove and let cool slightly. Gently press the edges up against the sides, so the filling does not leak to the bottom. Let cool completely, while you make the filling.
- 1 cup all-purpose flour
- 2 tbsp icing sugar
- 2 tbsp light-brown sugar
- 1/8 tsp table salt
- 1/2 cup unsalted butter
- 1 large egg yolk