Main Ingredients:

See below ingredients and instructions of the cheesecake recipe

Cooking Preparation of the Recipe:

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 1 more hour. Remove
to rack to cool for 2 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 1 minute or until thickened and translucent. Cool. Spread surface of
cheesecake with glaze; refrigerate until well chilled ? 3 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.
Lindy's New York Cheesecake 194

Browse by categories