Recipe Archives->Desserts Cheesecake->Lindys

Lindy's Famous Cheesecake

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 cups sugar
3 tablespoons flour
1 1/2 teaspoons grated lemon peel
1 1/2 teaspoons grated orange peel
1/4 teaspoon vanilla
5 eggs
2 egg yolks
1/4 cup heavy cream
frozen strawberries, thawed

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.

Printable version: lindys.txt.