Lindys New York Cheesecake Recipe
Serves/Makes: 14
Ingredients:
1 cup flour, sifted
1/4 cup sugar
1 teaspoon grated lemon peel
1/2 teaspoon vanilla
1 egg yolk
1/4 cup butter, softened
5 (8 oz) pkgs cream cheese, softened
1 3/4 cup sugar
3 tablespoons flour
1 1/2 teaspoon grated lemon peel
1 1/2 teaspoon grated orange peel
1/4 teaspoon vanilla
5 eggs
2 egg yolks
1/4 cup heavy cream
frozen strawberries, thawed
Directions:
In medium bowl, combine flour, sugar, lemon peel and vanilla. Make well in
center; add egg yolk and butter. Mix with fingertips until dough cleans side of
bowl. Form into a ball and wrap in waxed paper. Refrigerate for one hour.
Preheat oven to 400 degrees F. Grease the bottom and side of a 9-inch springform
pan. Remove the side from the pan. Roll one third of dough on bottom of
springform pan; trim edge of dough. Bake 8 - 10 minutes, or until golden.
Meanwhile, divide dough into 3 parts. Roll each part into a 2 1/2" strip, 10"
long. Put together springform pan, with the baked crust on the bottom. Fit dough
strips to side of pan, joining ends to line inside completely. Trim dough so it
comes only 3/4 of the way up side of pan. Refrigerate until ready to fill.
Preheat oven to 500 degrees F. Make Filling: In a large bowl of electric mixer,
combine cheese, sugar, flour, lemon and orange peel, and vanilla. Beat at high
speed, just to blend. Beat in eggs and egg yolks, one at a time. Add cream,
beating just until well combined. Pour mixture into springform pan. Bake 10
minutes. Reduce temperature to 250 degrees F. and bake 1 hour longer.
Let cheesecake cool on wire rack. Glaze top with strawberries. Refrigerate 3
hours or overnight. To serve, loosen pastry from side of pan with spatula.
Remove side of springform pan. Cut cheesecake into wedges.