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1
Heat the oven to 350F.
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2
Punch down and flatten the proofed dough.
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3
Take a pinch of flour and throw it across the surface of a smooth dry countertop as if you were skipping a rock on water, to lightly coat the counter.
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4
Take another pinch of flour and lightly dust a rolling pin.
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5
Use the rolling pin to flatten the punched-down circle of dough, then roll out the dough with the rolling pin or stretch the dough out by hand as if you were making a pizza from scratch.
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6
Your end goal is to create a large circle that is approximately 11 inches in diameter.
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7
Keep your 10-inch pie tin nearby for reference.
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8
The 11-inch dough round should be 1/4 to 1/2 inch thick.
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9
Gently place the dough in the pie tin.
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10
Alternate between using your fingers and palms of your hands to press the dough firmly into place.
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11
Put the pie tin on a sheet pan.
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12
Use the back of a spoon to spread half of the brown butter in an even layer over the dough.
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13
Use the back of another spoon (you dont want brown butter in your creamy white cheesecake layer!)
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14
to spread half the liquid cheesecake in an even layer over the brown butter.
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15
Spread the remaining brown butter in an even layer over the liquid cheesecake.
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16
Scatter the brown sugar on top of the brown butter.
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17
Tamp it down with the back of your hand to help keep it in place.
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18
Then sprinkle evenly with the salt and cinnamon.
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19
Now for the trickiest layer: the remaining liquid cheesecake.
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20
Stay cool, and spread it as gently as you can to achieve the most even layer possible.
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21
Sprinkle the streusel evenly on top of the cheesecake layer.
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22
Use the back of your hand to secure the streusel.
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23
Bake the pie for 40 minutes.
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24
The crust will puff and brown, the liquid cheesecake will set firm, and the streusel topping will crunch up and brown.
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25
After 40 minutes, gently shake the pan.
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26
The center of the pie should be slightly jiggly.
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27
The filling should be set toward the outer boundaries of the pie tin.
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28
If some of the filling erupted onto the sheet pan below, dont worryconsider it a snack for later.
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29
If necessary, bake for an additional 5 minutes, until the pie meets the description above.
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30
Cool the pie on a wire rack.
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31
To store, cool the pie completely and wrap well in plastic wrap.
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32
In the fridge, the pie will keep fresh for 3 days (the crust gets stale quickly); in the freezer, it will keep for 1 month.
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33
When you are ready to serve the pie, know that its best served warm!
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34
Slice and microwave each slice on high for 30 seconds, or warm the whole pie in a 250F oven for 10 to 20 minutes, then slice and serve.
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35
While I tried to have the recipes in this book build chapter-by-chapter on those that came before, sometimes that wasnt possible.
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36
So jump ahead and read about the mother dough (page 218) before you get going on this pie.
