Title: Strawberry-Topped Cheesecake
Categories: Dessert Cheesecake Cheese
Yield: 12 Servings

Lindy's, the New York restaurant famous for its cheesecake, probably has more to do with the promotion of this classic Jewish- American dessert than any other single establishment. The cheesecake is basic and the topping is classic.

THE COOKIE CRUST

1 c all-purpose flour 4 T sugar 1 t grated lemon rind 1/2 c unsalted butter, at room temperature 1 egg yolk

THE FILLING

3 8-oz packages cream cheese, : -at room temperature 1/2 c sugar 2 T all-purpose flour 1 t grated lemon rind 1 t vanilla 3 whole eggs, plus 1 egg yolk 1/4 c heavy cream

THE TOPPING

1 qt fresh strawberries 1/3 c sugar 1 T cornstarch 1/4 c cold water : Red food coloring (optional)

To prepare the crust, combine 1 cup flour, 4 tablespoons sugar, and 1 teaspoon lemon rindin a large bowl. Cut in the butter until the mixture resembles soft crumbs. Blend in the egg yolk until the mixture makes a cookielike dough. Shape the dough into a ball, and dust with flour. Chill 30 minutes.

Preheat oven to 400 degrees F.

Pat chilled dough into an ungreased 9 or 10" springform pan to cover the bottom and come up in 2 inches on the side of the pan. Bake 10 minutes, until set and pale gold in color. Place on rack to cool. Reduce oven to 250 degrees F. Beat the cream cheese in a large mixing bowl until smooth and creamy. Add 1/2 cup sugar, 2 tablespoons flour, 1 teaspoon lemon rind, the vanilla, eggs and egg yolks, and cream. Mix until well blended. Pour filling into the pan with the baked crust. Place in the center of the oven, and bake 1 hour. Remove from the oven and cool in pan on a rack. Wash and hull the berries. Press enough of the berries through a sieve to get 3/4 strawberry puree. Blend 1/3 cup sugar, the cornstarch, and cold water in a saucepan over medium heat, and bring to a boil; cook 2 minutes, stirring, until thickened. Mix thickened sauce with the strawberry puree. Bring to a boil over high heat and stirring frequently, boil 1 minute. Remove from the heat. (Add a few drops red food coloring, if desired, to deepen the color.) Arrange the remaining berries on top of the cheesecake, and spoon the thickened puree over the berries. Chill at least 4 hours before serving.

Joan Johnson

~End Recipe Export- ************* Typos by Vern ************* Recipe From:Great Old-Fashioned American Desserts Copyright 1987 by Beatrice Ojakangas

~End Recipe Export- ~Begin Recipe Export- QuikBook version 0.96 Beta A

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