Ingredients:

  • 1 ½ cups (180g) All-purpose flour
  • ½ cup (115g) Unsalted butter, chilled and cubed
  • ¼ cup (50g) Powdered sugar
  • ¼ tsp (1.5g) Salt

Instructions:

  1. Pulse the flour, powdered sugar, and salt in a food processor until combined.
  2. Add the chilled, cubed butter and pulse in short bursts until the mixture resembles coarse sand with a few pea-sized lumps remaining.
  3. Pour the crumbly mixture into the bottom of a 9-inch springform pan. Use the flat bottom of a measuring cup to press the dough firmly and evenly across the base and slightly up the sides.
  4. Bake at 350°F (175°C) for 12–15 minutes until the edges are mahogany-colored and the center smells nutty.
  5. Remove from the oven and let the crust cool completely before adding cheesecake batter.