Ingredients

• 150g flour
• 62–65g coconut sugar
• 105–110g unsalted butter, melted
• 1.5–2g salt
• 1/2 tsp vanilla extract

Method

1. Preheat oven to 350°F (175°C) 🔥
2. Mix your dry ingredients
   In a bowl, whisk together flour, coconut sugar, and salt.
3. Add the good stuff 🧈✨
   Pour in melted butter and vanilla, mixing until you get a soft, damp sand texture that holds when pressed.
4. Press + shape
   Transfer to a 9-inch springform pan and press firmly into the base, slightly up the sides.
   Use the bottom of a glass or measuring cup for that smooth, even finish.
5. Bake to golden perfection ✨
   Bake for 12–14 minutes, until lightly golden and set.
6. Cool slightly
   Let it rest for 10–15 minutes before adding your cheesecake filling.

Bougie Baker Tip 💅

While it’s still warm, gently press the crust again to tighten everything up — this gives you those clean, bakery-style slices later.

This crust is giving rich, caramel-y, elevated energy — not just a base, a whole moment 🤎✨