Old Fashion Cheesecake

This is a 9 inch round cake. Preheat oven to 400 degrees.

Pastry

  • 1 cup flour
  • 1/4 pound butter, softened
  • 1 egg yolk
  • 2 tablespoons sugar

Filling

  • 1 pound cream cheese
  • 1 tablespoon flour
  • 1/2 cup sugar
  • 4 eggs, seperated
  • 1/4 cup heavy cream
  • 1/4 cup sour cream
  • 2 tablespoons vanilla
  • 1/4 teaspoon salt

Make the pastry first. Mix the flour and butter until well blended. Add the egg yolk and sugar, blend well. Take apart the 9-inch springform pan with a removable bottom and press about half of the pastry into the bottom. Bake for about 8 minutes and cool. Fit the rim of the pan onto the bottom, then press the remaining pastry all around the inside of the rim about half way up. Don’t worry if it is uneven.

Lower the oven to 350 degrees, set the pastry aside and proceed with the filling. In a mixing bowl, cream the cheese until soft. Add flour and sugar, mix well. Add yolks, heavy cream, sour cream and vanilla, beat well. Beat egg whites with salt until they hold stiff peaks but are not dry.  Folk into batter and pour into the pan. Bake for 45 minutes.

Cool and serve at room temperature. Top with canned cherries and serve!

Canned Cherries:

Stem and pit cherries, wash and pack tightly into a jar. Fill with boiling light syrup, 2 cups of sugar (I used 1/2 sugar and 1/2 honey) to 4 cups of water makes 5 cups of syrup, leave 1/2 inch of head space. Cover and process in a boiler water bath (20 minutes for pints or 25 minutes for quarts).

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