New york cheescake

Yield: 12 servings

Measure Ingredient
1 cup All-purpose flour
¼ cup Sugar
1 teaspoon Grated lemon rind
2 \N Egg yolks
¼ cup Butter
1 tablespoon Milk
½ teaspoon Vanilla
5 \N 8 oz. pk.soft cream cheese
1¾ cup Sugar
3 tablespoons Flour
1 tablespoon Grated orange rind
1½ teaspoon Grated lemon rind
1 teaspoon Vanilla
5 \N Eggs
2 \N Egg yolks
¼ cup Whipping cream
1 cup Sour cream
\N \N Cherry glaze (recipe follows
\N \N Or 19 oz. can cherry pie
\N \N Filling

Heat oven to 400 F. Remove bottom from a 9" spring-form pan and grease it. Combine 1 c. flour, ¼ c. sugar and 1 ts. lemon rind in small bowl. Make a well in the centre of these ingredients and drop in 2 egg yolks, butter, milk and ½ ts. vanilla. Mix, first with a fork, then with fingers, until mixture can be gathered into a ball.

Divide dough into 4 equal parts. Wrap 3 parts of the dough in transparent wrap and set aside. Shape remaining ¼ of dough into a flatted round and put it in the middle of the bottom of the spring-form pan. Roll the dough evenly to cover the bottom of the pan (if it is a little eneven around the edges, just press it into place with fingers). Bake this bottom crust 10 minutes or until golden. Cool. Grease sides of spring-form pan lightly. Slip bottom of pan with cooled crust on it into place. Roll each of the remaining quarters of the dough into a strip about 10 inches long and 3 inches wide (or just as wide as the pan is deep). Use these strips to line the sides of the pan, working with the pan on its side. (Don't worry if the strips tear a little, just press them together again with the fingers.) Chill while preparing filling. Turn oven temperature up to 500 F. Put cheese, 1 ¾ c. sugar, 3 tb. flour, orange rind, lemon rind and vanilla in large mixer bowl. Beat until smooth. Add 5 eggs and 2 egg yolks, one at a time, beating well after each addition.

Stir in whipping cream (not whipped). Add sour cream. Pour into pastry-lined pan (directions are right - bottom crust is baked and side crust is not) Bake 10 minutes at 500. Reduce oven temperature to 200 F. and continue baking until filling is set, about 1 hour and 15 minutes. Set on cake rack to cool. Spread with Cherry Glaze or canned cherry pie filling. Release and lift off sides of pan and slip the cheesecake (still on the bottom of the pan) onto serving plate. Cut in wedges to serve (12 to 16 servings. Note: Cheesecake will keep several days in the refrigerator. CHERRY GLAZE: 14 oz can red pitted cherries, ⅓ c. sugar, 2 tb. cornstarch, ¼ ts. grated lemon rind.

Drain cherries well and measure out ¾ c. of the juice. Combine sugar and cornstarch in small saucepan. Stir in the ¾ c. cherry juice. Set over high heat and bring to a boil, stirring constantly.

Turn heat to low and continue cooking and stirring 1 minute. Remove from heat, stir in cherries and lemon rind and cool. Spread on top of cheesecake as directed. Submitted By FLORENCE THOMPSON On 12-11-94

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