Lindy's new york style cheesecake

Yield: 6 servings

Measure Ingredient
1 cup ALL-PURPOSE FLOUR
¼ cup SUGAR
1 teaspoon LEMON PEEL, grated
½ teaspoon VANILLA
1 \N EGG YOLK
¼ cup BUTTER, softened
\N \N Combine flour, sugar, lemon peel and vanilla. Make well in
\N \N Center. Blend in yolk and butter. Mix with fingers
40 ounces CREAM CHEESE, unwrapped and softened in
\N \N Microwave 2-1/2 minutes on high.
1¾ cup SUGAR
¼ cup CORNSTARCH
2 teaspoons LEMON PEEL
1½ teaspoon ORANGE PEEL, grated until
\N \N Smooth. Pat half of dough onto pan bottom. Bake 6-8 minutes
\N \N At 400-degrees. Pat rest of dough 2 inches up pan sides.
\N \N Increase heat to 450-degrees and place a pan of water in
\N \N Bottom of the oven.
¼ teaspoon VANILLA
5 \N EGGS, shelled and warmed in microwave 30
\N \N Seconds on high (same for egg yolks)
2 \N EGG YOLKS
⅓ cup HEAVY CREAM

CRUST

FILLING

Submitted By MARLENE MANN On 01-20-95

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