Categories: Cakes 
      Yield: 1 servings 
  
  1 1/2 c  Unbleached Flour; Sifted            1 x  Sugar; Granulated, * 
      1 ea Egg; Large, Separated, **         1/2 c  Butter; Softened, *** 
  
  *     Use from 1/4 to 1/3 cup of granulated sugar. (To Taste.) ** Separate 
  the large egg and lightly beat the yolk. *** Use only sweet cream, unsalted 
  butter in this recipe.  NO MARGARINE. 
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  Preheat the oven to 400 degrees F.  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.  Form a small depression or well in the center of 
  the mound.  Add the beaten egg yolk and the softened butter to the well, 
  ten blend these with the dry mixture.  Mix the ingredients thoroughly using 
  your hands -- there's no substitute for warm hands. Shape the dough into a 
  ball and wrap in plastic wrap.  Chill for at least 10 minutes. Roll out the 
  dough to a thickness of about 1/4-inch.  You should have a circle of about 
  11 inches in diameter.  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.  Place the circle inside a 9-inch springform pan. Prick the 
  crust several times with a fork to keep the crust from puffing up during 
  the baking.  Place the springform pan in the oven and bake for 15 to 20 
  minutes, or until light brown.  Allow to cool. Using the leftover dough, 
  line the sides of the springform pan. 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.  Make sure that the side crust meets the 
  bottom crust all the way around.  Brush the reserved egg white onto the 
  shell, covering the bottom and sides. This will seal the dough and keep it 
  from becoming soggy.  Set aside until ready to use. 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.