Lindy's New York Cheesecake
Crust
1 cup flour
1/4 cup granulated sugar
1 teaspoon lemon zest
1 egg yolk
1/4 cup melted butter
1/4 teaspoon vanilla extract
Combine flour, sugar and lemon zest, and make a well in the center.
Add egg yolk, butter and vanilla extract. Work quickly to blend
well, adding water if needed to make it stick together. Wrap in wax
paper and chill for 1 hour. Roll out 1/8-inch thick and place over
the greased bottom of a 9-inch springform pan. Trim. Bake at 400
degrees F for 15 to 20 minutes. Cool.
Butter the sides and place over base. Roll the remaining dough
1/8-inch thick and line sides of pan. Fill with filling.
Filling
40 ounces cream cheese
1 3/4 cups granulated sugar
3 tablespoons flour
1 1/2 teaspoons orange zest
2 teaspoons lemon zest
1/4 teaspoon vanilla extract
5 eggs
2 egg yolks
1/4 cup heavy cream
Gradually add sugar to cream cheese with electric mixer at medium
speed. Gradually beat in the flour. Continuing to beat, add the
remaining ingredients in order listed. Pour into baked shell. Bake
at 450 degrees F for 10 minutes. Reduce heat to 250 degrees F and
continue baking for one more hour. Remove to rack to cool for two
hours.
Pineapple Glaze
2 tablespoons granulated sugar
4 teaspoons cornstarch
2 (8 1/4 ounce) cans crushed pineapple
in heavy syrup, undrained
2 tablespoons lemon juice
2 drops yellow food color
In small saucepan, combine sugar and cornstarch. Stir in remaining
ingredients. Over medium heat, bring to boiling, stirring; boil one
minute or until thickened and translucent. Cool. Spread surface of
cheesecake with glaze; refrigerate until well chilled � three hours
or overnight.
To serve: loosen pastry from side of pan with spatula. Remove side
of springform pan. Garnish with sliced strawberries, if desired. Cut
into wedges. |