Lindy's New York Cheesecake
This is perhaps the most famous and imitated cheesecake of all. Dense and creamy, it is what has become known as New York-style cheesecake.
Crust
1 cup flour
1/4 cup granulated sugar
1 teaspoon lemon zest
1 egg yolk
1/4 cup melted butter
1/4 teaspoon vanilla extract
Combine flour, sugar and lemon zest, and make a well in the center. Add egg yolk, butter and vanilla extract. Work quickly to blend well, adding water if needed to make it stick together. Wrap in wax paper and chill for 1 hour. Roll out 1/8-inch thick and place over the greased bottom of a 9-inch springform pan. Trim. Bake at 400 degrees F for 15 to 20 minutes. Cool.
Butter the sides and place over base. Roll the remaining dough 1/8-inch thick and line sides of pan. Fill with filling.
Filling
40 ounces cream cheese
1 3/4 cups granulated sugar
3 tablespoons flour
1 1/2 teaspoons orange zest
2 teaspoons lemon zest
1/4 teaspoon vanilla extract
5 eggs
2 egg yolks
1/4 cup heavy cream
Gradually add sugar to cream cheese with electric mixer at medium speed. Gradually beat in the flour. Continuing to beat, add the remaining ingredients in order listed. Pour into baked shell. Bake at 450 degrees F for 10 minutes. Reduce heat to 250 degrees F and continue baking for one more hour. Remove to rack to cool for two hours.
Pineapple Glaze
2 tablespoons granulated sugar
4 teaspoons cornstarch
2 (8 1/4 ounce) cans crushed pineapple
in heavy syrup, undrained
2 tablespoons lemon juice
2 drops yellow food color
In small saucepan, combine sugar and cornstarch. Stir in remaining ingredients. Over medium heat, bring to boiling, stirring; boil one minute or until thickened and translucent. Cool. Spread surface of cheesecake with glaze; refrigerate until well chilled ? three hours or overnight.
o serve: loosen pastry from side of pan with spatula. Remove side of springform pan. Garnish with sliced strawberries, if desired. Cut into wedges.
Lindy's of New York Cheesecake
Preheat oven to 375 degrees F.
1/2 cup fine cake crumbs or graham cracker crumbs
Butter
1 1/2 pounds cream cheese (3 large packages)
1 teaspoon vanilla extract
1/2 cup heavy cream
3/4 cup plus 2 tablespoons granulated sugar
4 large eggs
2 tablespoons sour cream
1/4 cup half-and-half
Generously butter an 8 x 2-inch round cake pan or springform pan; fill with the crumbs and shake out excess.
Add cream to cream cheese and sugar, mixing slowly, do not beat fast! (the cheesecake will rise like a souffle, otherwise) Add eggs, one at a time. Finish with vanilla extract, sour cream and half and half.
Pour mixture in pan and smooth the surface.
Set pan in a larger pan filled with hot water. Bake at 375 degrees F for 1 to 1 1/4 hours until the center does not quiver when pan is shaken. Remove from oven...let stand about 10 minutes, then invert on plate and unmold while still hot. Chill and then ENJOY!!!
This is perhaps the most famous and imitated cheesecake of all. Dense and creamy, it is what has become known as New York-style cheesecake.
Crust
1 cup flour
1/4 cup granulated sugar
1 teaspoon lemon zest
1 egg yolk
1/4 cup melted butter
1/4 teaspoon vanilla extract
Combine flour, sugar and lemon zest, and make a well in the center. Add egg yolk, butter and vanilla extract. Work quickly to blend well, adding water if needed to make it stick together. Wrap in wax paper and chill for 1 hour. Roll out 1/8-inch thick and place over the greased bottom of a 9-inch springform pan. Trim. Bake at 400 degrees F for 15 to 20 minutes. Cool.
Butter the sides and place over base. Roll the remaining dough 1/8-inch thick and line sides of pan. Fill with filling.
Filling
40 ounces cream cheese
1 3/4 cups granulated sugar
3 tablespoons flour
1 1/2 teaspoons orange zest
2 teaspoons lemon zest
1/4 teaspoon vanilla extract
5 eggs
2 egg yolks
1/4 cup heavy cream
Gradually add sugar to cream cheese with electric mixer at medium speed. Gradually beat in the flour. Continuing to beat, add the remaining ingredients in order listed. Pour into baked shell. Bake at 450 degrees F for 10 minutes. Reduce heat to 250 degrees F and continue baking for one more hour. Remove to rack to cool for two hours.
Pineapple Glaze
2 tablespoons granulated sugar
4 teaspoons cornstarch
2 (8 1/4 ounce) cans crushed pineapple
in heavy syrup, undrained
2 tablespoons lemon juice
2 drops yellow food color
In small saucepan, combine sugar and cornstarch. Stir in remaining ingredients. Over medium heat, bring to boiling, stirring; boil one minute or until thickened and translucent. Cool. Spread surface of cheesecake with glaze; refrigerate until well chilled ? three hours or overnight.
o serve: loosen pastry from side of pan with spatula. Remove side of springform pan. Garnish with sliced strawberries, if desired. Cut into wedges.
Lindy's of New York Cheesecake
Preheat oven to 375 degrees F.
1/2 cup fine cake crumbs or graham cracker crumbs
Butter
1 1/2 pounds cream cheese (3 large packages)
1 teaspoon vanilla extract
1/2 cup heavy cream
3/4 cup plus 2 tablespoons granulated sugar
4 large eggs
2 tablespoons sour cream
1/4 cup half-and-half
Generously butter an 8 x 2-inch round cake pan or springform pan; fill with the crumbs and shake out excess.
Add cream to cream cheese and sugar, mixing slowly, do not beat fast! (the cheesecake will rise like a souffle, otherwise) Add eggs, one at a time. Finish with vanilla extract, sour cream and half and half.
Pour mixture in pan and smooth the surface.
Set pan in a larger pan filled with hot water. Bake at 375 degrees F for 1 to 1 1/4 hours until the center does not quiver when pan is shaken. Remove from oven...let stand about 10 minutes, then invert on plate and unmold while still hot. Chill and then ENJOY!!!
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