Cream Cheese Crust
Cream Cheese Crust takes about 1 hour and 10 minutes from beginning to end. This recipe makes 1 servings with 3071 calories, 43g of protein, and 214g of fat each. For $5.94 per serving, this recipe covers 46% of your daily requirements of vitamins and minerals. 3014 people were glad they tried this recipe. It works well as a crust. If you have cream cheese, duck fat, heavy cream, and a few other ingredients on hand, you can make it. It is brought to you by SippitySup. With a spoonacular score of 97%, this dish is spectacular. Users who liked this recipe also liked Pecan Pie With Cream Cheese Crust, Flaky Cream Cheese Pie Crust, and Pumpkin-Cream Cheese Pie with Cookie Crust.
Servings: 1
Ingredients:
6 ounce cream cheese (at room temperature)
5 ounce high-fat, European-style unsalted butter (at room temperature) about 1 stick plus 2 tablespoons
312 gram all-purpose flour (about 2 ½ cups scooped & leveled, plus more as needed)
2 tablespoon heavy cream (or more as needed)
1 teaspoon kosher salt
Equipment:
food processor
bowl
spatula
Cooking instruction summary:
Put cream cheese, butter and cream into the bowl of a food processor fitted with a blade attachment. Process until well combined and fluffy, about 20 seconds. Add flour and salt. Pulse mixture 5 or 6 times. Scrape the sides of the bowl with a rubber spatula. Process an additional 15 or 20 seconds, until dough just comes together and begins to pull cleanly away from the sides of the bowl in jagged clumps. If this doesn’t happen within 15 or 20 seconds add another few teaspoons cream as needed.Move the dough to a lightly-floured work surface and gently knead 2 or 3 times. If dough seems quite sticky or at all wet sprinkle in another few teaspoons flour. Give dough another couple of quick, gentle kneads. Divide dough in half. Shape into two discs about 5-inches round and 3/4-inch thick, or as indicated in individual recipes. Wrap in plastic. Refrigerate at least 1 hour (or up to 2 days) to distribute moisture evenly, or freeze up to 1 month.Share this:ShareGoogleTwitterPinterestFacebookLike this:Like Loading...
Step by step:
1. Put cream cheese, butter and cream into the bowl of a food processor fitted with a blade attachment. Process until well combined and fluffy, about 20 seconds.
2. Add flour and salt. Pulse mixture 5 or 6 times. Scrape the sides of the bowl with a rubber spatula. Process an additional 15 or 20 seconds, until dough just comes together and begins to pull cleanly away from the sides of the bowl in jagged clumps. If this doesn’t happen within 15 or 20 seconds add another few teaspoons cream as needed.Move the dough to a lightly-floured work surface and gently knead 2 or 3 times. If dough seems quite sticky or at all wet sprinkle in another few teaspoons flour. Give dough another couple of quick, gentle kneads. Divide dough in half. Shape into two discs about 5-inches round and 3/4-inch thick, or as indicated in individual recipes. Wrap in plastic. Refrigerate at least 1 hour (or up to 2 days) to distribute moisture evenly, or freeze up to 1 month.
Nutrition Information:
covered percent of daily need
