To begin the cheesecake, cover the bottom of a 10" -inch spring form pan with a parchment round, letting it hang over by about one inch. Lock the base over the paper and place onto a large, round piece of foil. Fold the foil 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 fork. Break up the egg yolk and drizzle over top. Keep cutting, cleaning the cutter from time to time with a knife. Gently knead the dough with your hands just until it comes together.
Flour the surface and shape the dough into a round, gently rolling and turning it, so it doesn’t stick to the counter. Fold the dough and transfer to the pan. Press it into place and make 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 to 35 minutes or until golden. Remove and let cool slightly. Gently press the edges up against the sides, so the filling doesn’t leak to the bottom once it is added. 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