Rolling Out The Crust For New York Cheesecake

Video Transcript

"Hi. My name is Kip. And I am here on behalf of Expert Village. Today we're making New York style cheesecake. Our pastry crust has been in the refrigerator for about ten minutes now. And its time to remove that to roll it out and to put it into our cake tin. The first thing I want to do is, and I only do this when I'm thinking about it 'cause I always forget to if I say oh I'll do that later. Is just to put a healthy dose of cooking spray or you can grease this with some Crisco or shortening of some sort. And put your tin aside. Next we're going to need to roll our dough out to fit in the pan. And so put a light coating of flour. Take our dough. Unwrap it from the cellophane. And smash it right on down. Now when you roll dough and I don't care if its cinnamon roll dough or if its pie crust or whatever, you always want to start in the middle and work your way to the edge. This way it will keep your material moving out from the center and help to keep it from making inappropriate lumps and so forth. And tearing too much and you know pie crust is difficult as it is to roll because it is drier and we do want a certain texture that if we make it too wet that texture would be missing. So, in this crust is going to be, you want to make it thin enough and large enough to fit in the bottom of the pan and come up the sides. Now, as you can see, I am starting to get some areas that are not staying consistently round. So it?s not a big deal to take the parts that are too far out and press them into the parts that need some filling. And then, when we use our roller, again, it will move appropriately. If you have material, meaning dough, that is not moving well for let it breathe for a second and relax and start to take on the shape that you want especially with the rising dough?s. Looks like it will fill that and come up the sides pretty well."