Lindy’s Cheesecake

Title: Lindy's Cheesecake

Categories: Pastry, Dairy, Desserts

Yield: 1 servings

Crust:

1 c Flour

1 ts Lemon zest

1/2 c Unsalted butter, cut into bi

Filling:

1 3/4 c Sugar

1 1/2 ts Orange zest

1/2 ts Vanilla

2 Lg Egg yolks

2 Vanilla bean

1/4 c Sugar

1 Lg Egg yolk

1/4 ts Salt

2 1/2 lb Cream cheese, softened

3 tb Flour

1 1/2 ts Lemon zest

5 Lg Eggs

1/4 c Heavy cream

Split the vanilla bean lengthwise, scrape the seeds into a bowl and stir in flour, sugar, and zest. Add the egg yolk, butter, and salt.

Knead the mixture until it just forms a dough. Flatten dough into a

round and chill it, wrapped in wax paper, for 1 hour. Remove sides of

a 9-inch springform pan, oil bottom of pan lightly, and press some of

the dough, 1/8-inch thick, on bottom of pan. Bake in the middle of a

400f oven for 10-12 minutes or until it is golden, and chill it. Butter the sides of the pan, attach it to the bottom, and press the remaining dough, 1/8-inch thick, to the side, sealing it to

the bottom crust. In a bowl with an electric mixer, beat the cream

cheese with the sugar, flour, zests, and vanilla until mixture is

smooth. Beat in the eggs and egg yolks, one at a time, beating

lightly after each addition. Stir in cream. Pour the filling into the

550f oven for 200f and bake for 60 minutes more. Let cool

in pan on a rackChill it overnight and them remove sides of pan.

from Lindy's restaurant, NY. A 1951 Gourmet Mag. favorite

MMMMM