montrachet cheesecake
Montrachet Cheesecake This recipe is from Piret's, San Diego, California. 1 1/2 cups all-purpose flour 1/8 teaspoon salt 1/8 teaspoon sugar 6 tablespoons unsalted butter 2 tablespo...
Ingredients
- 11/2 cups all-purpose flour
- 1/8teaspoonsalt
- 1/8teaspoonsugar
- 6tablespoonunsalted butter
- 2tablespoonsolid vegetable shortening
- 2to 3 tablespoons ice water
- 1(11 ounce) log montrachet blanc
- 16ouncecream cheese (at room temperature)
Directions
- 1
Montrachet Cheesecake This recipe is from Piret's, San Diego, California
- 2
1 1/2 cups all-purpose flour 1/8 teaspoon salt 1/8 teaspoon sugar 6 tablespoons unsalted butter 2 tablespoons solid vegetable shortening 2 t
- 3
Cut in butter and shortening until the mixture is the consistency of coarse meal
- 4
Add 2 tablespoon ice water and toss to moisten the flour
- 5
Gather the pastry into a ball
- 6
If any flour doesn't adhere, sprinkle with up to 1 tablespoon more water
- 7
Flatten into a 6-inch disk, wrap well and refrigerate for at least 1 hour or overnight
- 8
Roll out chilled pastry to a thin round 14 inches in diameter