Title: Lindy's Cheesecake
Categories: Cheesecake
Yield: 1 Servings
| | | Crust: |
| 2 | | Vanilla bean |
| 1 | c | Flour |
| 1/4 | c | Sugar |
| 1 | ts | Lemon zest |
| 1 | lg | Egg yolk |
| 1/2 | c | Unsalted butter, cut into bi s |
| 1/4 | ts | Salt |
| | | Filling: |
| 2 1/2 | lb | Cream cheese, softened |
| 1 3/4 | c | Sugar |
| 3 | tb | Flour |
| 1 1/2 | ts | Orange zest |
| 1 1/2 | ts | Lemon zest |
| 1/2 | ts | Vanilla |
| 5 | lg | Eggs |
| 2 | lg | Egg yolks |
| 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 preheated 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 prepared crust and bake in the middle of a preheated 550f oven for
12 minutes. Reduce heat to 200f and bake for 60 minutes more. Let cool in
pan on a rack . Chill it overnight and them remove sides of pan. from
Lindy's restaurant, NY. A 1951 Gourmet Mag. favorite