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Lindy's Cheesecake

From Lindy's restaurant, NY. A 1951 Gourmet Mag.

Author/Submitted by: From Lindy's restaurant, NY. A 1951 Gourmet Mag. favorite
Servings: 8
Categories: Cheesecakes / Desserts


1  cup  Flour
1    Egg yolk
1/4  cup  Sugar
1/2  cup  Butter
1 1/2  teaspoons  Lemon zest, grated
    Ice water, as needed
    Vanilla, see note

40  ounces  Cream cheese
1 1/2  teaspoons  Lemon zest
1 3/4  cups  Sugar
1 1/2  teaspoons  Orange zest
3  tablespoons  Flour
1/2  teaspoon  Vanilla
5    Eggs
1/4  cup  Heavy cream
2    Egg yolk

1. Preheat oven to 400 degrees. Prepare dough by combining flour, sugar, lemon zest and vanilla. Make a well in the center and add the egg yolk and butter. Work together quickly with pastry blender or hands. Add 1 to 2 tablespoons ice water if necessary to bind dough. Wrap dough in waxed paper and chill thoroughly, at least one hour.

2. Remove ring from springform pan. Roll one-third of the dough 1/8 inch thick and place over bottom of pan. Trim the edge and bake in pre- heated oven 12-15 minutes until a light golden brown. Cool. Place the springform sides over the baked base. Roll the remaining dough 1/8 inch thick and cut to fit the sides of the pan, pressing firmly to fit and seal the base. Trim the dough to come only 3/4 inches up the sides.

3. Turn oven up to 550 degrees.

4. Cream cheese with sugar and flour until smooth. Add eggs and two additional yolks one at a time and blend. Add the flavorings and cream, mix well, and pour into prepared springform. Bake at 550 degrees for 10 to 12 minutes, then reduce temperature to 250 degrees and continue to bake for one hour. Cool the cake to room temperature before glazing.

Another version of this recipe states to use the seeds of a two-inch vanilla bean instead of vanilla extract. Split the vanilla bean lengthwise, scrape the seeds into a bowl and stir in flour, sugar, and lemon zest. Glazing: Some recipes suggest using a strawberry glaze.

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