Double Crust Cheesecake Recipe

Ingredients

• 2 ½ cups all-purpose flour (for a sturdy yet tender crust)
• 1 cup (2 sticks) unsalted butter, cold and cut into cubes (ensures flaky texture)
• ½ cup granulated sugar (balances buttery richness)
• ¼ teaspoon salt
• 1 large egg (binds the dough)
• 2 tablespoons ice-cold water (adds moisture without melting butter)
• 4 packages (8 ounces each) cream cheese, softened (for a silky, smooth texture)
• 1 cup granulated sugar (sweetens without overpowering)
• 1 teaspoon pure vanilla extract (adds aromatic depth)
• 4 large eggs, at room temperature (provides structure)
• 1 cup sour cream (enhances creaminess and tang)
• 2 tablespoons all-purpose flour (stabilizes filling, prevents cracking)
• 1 large egg yolk (for a rich golden finish)
• 1 tablespoon water (to thin the egg yolk for brushing)