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1
Preheat the oven to 400 degrees F.
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2
Working on a large flat surface, such as a pastry board, place the flour and the sugar in the center of the surface and mix together.
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3
Form a small depression or well in the center of the mound.
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4
Add the beaten egg yolk and the softened butter to the well, ten blend these with the dry mixture.
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5
Mix the ingredients thoroughly using your hands -- there's no substitute for warm hands.
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6
Shape the dough into a ball and wrap in plastic wrap.
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7
Chill for at least 10 minutes.
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8
Roll out the dough to a thickness of about 1/4-inch.
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9
You should have a circle of about 11 inches in diameter.
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10
For best results, roll out your dough between 2 sheets of waxed paper, then peel away the paper and cut the crust in a 9-inch circle.
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11
Place the circle inside a 9-inch springform pan.
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12
Prick the crust several times with a fork to keep the crust from puffing up during the baking.
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13
Place the springform pan in the oven and bake for 15 to 20 minutes, or until light brown.
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14
Allow to cool.
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15
Using the leftover dough, line the sides of the springform pan.
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16
Press the dough against the sides of the pan, smoothing it so as to have a continuous layer of crust all the way around the sides of the pan.
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17
Make sure that the side crust meets the bottom crust all the way around.
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18
Brush the reserved egg white onto the shell, covering the bottom and sides.
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19
This will seal the dough and keep it from becoming soggy.
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20
Set aside until ready to use.
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21
NOTE: For the Italian Cheesecake, add 1 ts of grated lemon rind and 1 ts of Amaretto Liqueur when adding the egg yolk and butter.
