Classic Cheesecake with Shortcrust Pastry and Lattice Icing: A Timeless Dessert

Unlike the more modern graham cracker crust, this cheesecake rests on a buttery shortcrust pastry base that adds texture and structure. The lattice icing on top not only looks charming but also adds a delicate sweetness that balances the tangy cream cheese filling. The result? A dessert that feels both vintage and luxurious.

Why This Recipe Stands Out

• The Shortcrust Base: Crisp, buttery, and slightly crumbly, it holds the filling without overpowering it.

• The Creamy Filling: Smooth, tangy cream cheese enriched with eggs, sugar, and a touch of vanilla.

• The Lattice Icing: A decorative finish that makes the cake look festive and adds just the right amount of sweetness.

It’s the kind of dessert that can be served at holidays, weddings, or even a casual Sunday gathering—always earning compliments.

Ingredients

For the Shortcrust Pastry:

• 1 ½ cups all-purpose flour

• ½ cup unsalted butter, chilled and cubed

• ¼ cup sugar

• 1 egg yolk

• 2–3 tablespoons cold water

For the Cheesecake Filling:

• 16 oz (450 g) cream cheese, softened

• ¾ cup sugar

• 3 large eggs

• 1 teaspoon vanilla extract

• ½ cup sour cream or heavy cream

For the Lattice Icing:

• 1 cup powdered sugar

• 2–3 tablespoons milk (adjust for consistency)

• ½ teaspoon vanilla extract

Step-by-Step Instructions