Lindy's Famous Cheesecake
Lindy's Famous Cheesecake recipe
Yield
16 servingsPrep
60 minCook
70 minReady
5 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
all-purpose flour
cubed |
|
| ¼ | cup |
sugar
|
|
| 1 | teaspoon |
lemon zest
grated |
|
| ½ | teaspoon |
vanilla extract
|
|
| 1 | large |
egg yolks
|
|
| ¼ | cup |
butter
softened |
|
| Filling | |||
| 8 | ounces |
cream cheese
softened |
|
| 1 ¾ | cups |
sugar
|
|
| 3 | tablespoons |
all-purpose flour
|
|
| 1 ½ | teaspoons |
lemon zest
grated |
|
| 1 ½ | teaspoons |
orange zest
grated |
|
| ¼ | teaspoon |
vanilla extract
|
|
| 5 | large |
eggs
|
|
| 2 | large |
egg yolks
|
|
| ¼ | cup |
heavy whipping cream
|
|
| 1 | bag |
strawberries
frozen, thawed |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
all-purpose flour
cubed |
|
| 59 | ml |
sugar
|
|
| 5 | ml |
lemon zest
grated |
|
| 2.5 | ml |
vanilla extract
|
|
| 1 | each |
egg yolks
|
|
| 59 | ml |
butter
softened |
|
| Filling | |||
| 231.2 | ml/g |
cream cheese
softened |
|
| 414 | ml |
sugar
|
|
| 45 | ml |
all-purpose flour
|
|
| 7.5 | ml |
lemon zest
grated |
|
| 7.5 | ml |
orange zest
grated |
|
| 1.3 | ml |
vanilla extract
|
|
| 5 | large |
eggs
|
|
| 2 | each |
egg yolks
|
|
| 59 | ml |
heavy whipping cream
|
|
| 1 | bag |
strawberries
frozen, thawed |
*
|
Directions
In medium bowl, combine flour, sugar, lemon peel and vanilla.
Make well in center; add egg yolk and butter.
Mix with fingertips until dough cleans side of bowl.
Form into a ball and wrap in waxed paper.
Refrigerate for one hour.
Preheat oven to 400℉ (200℃).
Grease the bottom and side of a 9 inch springform pan.
Remove the side from the pan. Roll one third of dough on bottom of springform pan; trim edge of dough.
Bake 8 to 10 minutes or until golden.
Meanwhile, divide dough into 3 parts.
Roll each part into a 2½ inch strip, 10 inches long.
Put together springform pan, with the baked crust on the bottom.
Fit dough strips to side of pan, joining ends to line inside completely.
Trim dough so it comes only ¾ of the way up side of pan. Refrigerate until ready to fill.
Preheat oven to 500F.
Make Filling: In a large bowl of electric mixer, combine cheese, sugar, flour, lemon and orange peel, and vanilla. Beat at high speed, just to blend.
Beat in eggs and egg yolks, one at a time.
Add cream, beating just until well combined.
Pour mixture into springform pan.
Bake 10 minutes. Reduce temperature to 250F and bake 1 hour longer.
Let cheesecake cool in wire rack.
Glaze top with strawberries.
Refrigerate 3 hours or overnight.
To serve, loosen pastry from side of pan with spatula.
Remove side of springform pan.
Cut cheesecake into wedges.
