Directions for crust.
1. Preheat oven to 400°.
2. Grease bottom of spring form pan.
3. Mix flour and sugar in a medium sized bowl.
4. And cut in butter with fork until the mixture is crumbly.
5. Add egg yolk and the vanilla.
6. Mix lightly with fork until pastry holds together and leaves sides of bowl clean.
7. Split ball a pastry in half.
Spread one halves of the pastry on the bottom of the springform pan. Just smashed down the pastry, and press it all over the bottom of the pan with your fingers. Bake at 400° for eight minutes or until crust is lightly browned. At this point you can start making the cheesecake part. However, I will finish telling you here how to make the crust. When the springform pan is cool, take the remaining half of the pastry and press it with your fingers all along the sides of the pan, so that it meets the bottom, cook crust. Now, set it aside until later. Don't worry, you don't have to cook the sides of the crust separately; they get cooked with the whole cake.
Directions for the cake
Preheat oven at 475°. Use electric mixer to beat up cream cheese until smooth. Blend and sugar, flour and vanilla. Beat with mixer until light and fluffy. Add eggs, and egg yolks one at a time, beating well after each addition. This will take some time. When you add it all the eggs and yolks, stir in the heavy cream. Pour filling into the springform pan. Bake at 475° for 12 minutes; then 250° for 1 1/2 hours. Turn off heat and light remain in oven for one hour. Remove from oven and cool for a few hours. Loosen edge with a knife release springform and remove sides of pan. Refrigerate for at least four or five hours. If you want you can put some strawberries on top also you can use Comstock fruit fillings either cherry or blueberry. I like to use both Comstock fillings so half the cake is cherry and the other side is blueberry.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (295g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 197 (56%)|
|Amt Per Serving||% DV|
|Total Fat 21.9g||29 %|
|Saturated Fat 13.1g||65 %|
|Monounsaturated Fat 6.1g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 158.8mg||49 %|
|Sodium 15906.2mg||548 %|
|Potassium 171.1mg||5 %|
|Total Carbohydrate 31.6g||9 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 30.7g|
|Protein 7.4g||11 %|
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Calories per serving: 353
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