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:

Quickview
3071k Calories
42g Protein
213g Total Fat
245g Carbs
43% Health Score
Limit These
Calories
3071k
154%

Fat
213g
329%

  Saturated Fat
87g
545%

Carbohydrates
245g
82%

  Sugar
6g
7%

Cholesterol
369mg
123%

Sodium
2889mg
126%

Get Enough Of These
Protein
42g
86%

Vitamin B1
2mg
166%

Selenium
110µg
158%

Folate
590µg
148%

Manganese
2mg
108%

Vitamin B2
1mg
105%

Vitamin B3
18mg
93%

Iron
15mg
84%

Vitamin A
2725IU
55%

Phosphorus
535mg
54%

Vitamin D
8µg
54%

Fiber
8g
34%

Vitamin E
4mg
32%

Copper
0.49mg
24%

Vitamin B5
2mg
24%

Calcium
234mg
23%

Magnesium
86mg
22%

Zinc
3mg
21%

Potassium
591mg
17%

Vitamin B6
0.2mg
10%

Vitamin B12
0.48µg
8%

Vitamin K
6µg
7%

covered percent of daily need
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