YIELD: 1 (9-INCH) SPRINGFORM CHEESECAKE CRUST, 2 (8- AND 9-INCH) BOTTOM CRUSTS, 4 (6-INCH) BOTTOM CRUSTS, 6 (4-INCH) BOTTOM CRUSTS (SEE SABAYON RECIPE ON P. 104), 1 (9-INCH) FLUTED TART CRUST WITH CRUST UP THE SIDES
1 cup all-purpose flour
½ cup light brown sugar
5 tablespoons cold unsalted butter
½ teaspoon ground cinnamon
¼ teaspoon salt
1. Preheat the oven to 350°F.
2. In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, cinnamon, and salt. Beat on low speed until well combined.
3. Using a pastry blender or fork, cut in the butter until the mixture is crumbly. Be careful not to overmix.
4. Grease the pan(s). Press the mixture into the bottom of the pan(s).
5. To set the crust, bake for 5 minutes. Remove from the oven and set aside to cool to room temperature, about 1 hour.
VARIATION
Toasted Oat and Pecan Streusel: Add ¼ cup lightly toasted oats and ¼ cup chopped pecans in Step 2.