Lindy's cheesecake

Yield: 1 servings

Measure Ingredient
\N \N Crust:
2 \N 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
\N \N 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

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

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