| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Cheesecakes | 6 | Servings | |
INGREDIENTS
| 2 | c | ALL-PURPOSE FLOUR, sifted |
| 1/2 | t | SALT |
| 2 | T | GRANULATED SUGAR |
| 1 | t | BAKING POWDER |
| 100 | T | BUTTER, unsalted chilled |
| 6 | T | HEAVY CREAM, lightly beaten |
| 1 | EGG YOLK | |
| Beat the cream and egg yolk | ||
| together. In a large | ||
| bowl | ||
| Combine the flour, salt | ||
| sugar baking powder | ||
| butter and | ||
| Cream. Blend well with | ||
| fingers fork or pastry | ||
| blender. | ||
| Form dough into a ball | ||
| knead lightly for about | ||
| 15 | ||
| seconds | ||
| Then reform into a ball. | ||
| Wrap it in wax paper and | ||
| chill for | ||
| 1 | Hour. |
INSTRUCTIONS
* CRUST
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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2103
Calories From Fat: 1894
Total Fat: 215.4g
Cholesterol: 600.9mg
Sodium: 472.6mg
Potassium: 124.8mg
Carbohydrates: 43.7g
Fiber: 1.4g
Sugar: 7.8g
Protein: 7.8g