Lindy's cheesecake
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Crust: | ||
| 2 | Vanilla bean | |
| 1 | cup | Flour |
| ¼ | cup | Sugar |
| 1 | teaspoon | Lemon zest |
| 1 | large | Egg yolk |
| ½ | cup | Unsalted butter, cut into bi s |
| ¼ | teaspoon | Salt |
| Filling: | ||
| 2½ | pounds | Cream cheese, softened |
| 1¾ | cup | Sugar |
| 3 | tablespoons | Flour |
| 1½ | teaspoon | Orange zest |
| 1½ | teaspoon | Lemon zest |
| ½ | teaspoon | Vanilla |
| 5 | larges | Eggs |
| 2 | larges | Egg yolks |
| ¼ | cup | Heavy cream |
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, ⅛-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, ⅛-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 Lindy's restaurant, NY. A 1951 Gourmet Mag. favorite