Lindys Cheesecake Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
Crust:,
2 1/2 lbs: Cream cheese, softened
2: Vanilla bean,
1 3/4 cup: Sugar,
1 cup: Flour,
3 tbsp: Flour,
1/4 cup: Sugar,
1 1/2 tsp: Orange zest,
1 tsp: Lemon zest,
1 1/2 tsp: Lemon zest,
1 large: Egg yolk,
1/2 tsp: Vanilla,
1/2 cup: Unsalted butter, cut into bi
5 large: Eggs,
-s,
2 large: Egg yolks,
1/4 tsp: Salt,
1/4 cup: Heavy cream,
Filling:,
Directions:
Split the vanilla bean lengthwise, scrape the seeds into a bowl and stir in
flour, sugar, and zest. Add the egg yolk, butter, and salt. Knead the
mixture until it just forms a dough. Flatten dough into a round and chill
it, wrapped in wax paper, for 1 hour. Remove sides of a 9-inch springform
pan, oil bottom of pan lightly, and press some of the dough, 1/8-inch
thick, on bottom of pan. Bake in the middle of a preheated 400f oven for
10-12 minutes or until it is golden, and chill it. Butter the sides of the
pan, attach it to the bottom, and press the remaining dough, 1/8-inch
thick, to the side, sealing it to the bottom crust. In a bowl with an
electric mixer, beat the cream cheese with the sugar, flour, zests, and
vanilla until mixture is smooth. Beat in the eggs and egg yolks, one at a
time, beating lightly after each addition. Stir in cream. Pour the filling
into the prepared crust and bake in the middle of a preheated 550f oven for
12 minutes. Reduce heat to 200f and bake for 60 minutes more. Let cool in
pan on a rack . Chill it overnight and them remove sides of pan. from
Lindys restaurant, NY. A 1951 Gourmet Mag. favorite
Source from luhu.jp
flour, sugar, and zest. Add the egg yolk, butter, and salt. Knead the
mixture until it just forms a dough. Flatten dough into a round and chill
it, wrapped in wax paper, for 1 hour. Remove sides of a 9-inch springform
pan, oil bottom of pan lightly, and press some of the dough, 1/8-inch
thick, on bottom of pan. Bake in the middle of a preheated 400f oven for
10-12 minutes or until it is golden, and chill it. Butter the sides of the
pan, attach it to the bottom, and press the remaining dough, 1/8-inch
thick, to the side, sealing it to the bottom crust. In a bowl with an
electric mixer, beat the cream cheese with the sugar, flour, zests, and
vanilla until mixture is smooth. Beat in the eggs and egg yolks, one at a
time, beating lightly after each addition. Stir in cream. Pour the filling
into the prepared crust and bake in the middle of a preheated 550f oven for
12 minutes. Reduce heat to 200f and bake for 60 minutes more. Let cool in
pan on a rack . Chill it overnight and them remove sides of pan. from
Lindys restaurant, NY. A 1951 Gourmet Mag. favorite
Source from luhu.jp