The F.U.N. Place Recipe Box Archives

Secret Lindy's-Style New York Cheesecake

Cookie Pastry Crust
Beat the butter and sugar in a medium mixing bowl with electric mixer on
medium speed until light and fluffy, about 2 mins.
Add the egg and flour and mix until a smooth dough is formed.
With your hands, shape it into a ball and flatten it into a disc.
Wrap it in plastic wrap and refrigerate it until it's firm.
Remove the sides from the springform pan and press one third of
the pastry evenly over the bottom.
Place on baking sheet and bake in 400F oven for 6 mins. or until golden.
Remove from the oven and cool.
Increase oven temperature to 500F.
Butter the sides of the springform pan and attach it to the bottom.
Press the remaining pastry about two thirds up the sides.

Beat the cream cheese in a large mixing bowl with an electric mixer on medium speed
until smooth and fluffy, stopping to scrape down the sides of the bowl occasionally.
Gradually add the sugar, flour, lemon and orange peel, salt and vanilla, beating constantly.
Add eggs and yolks one at a time, beating well after each egg.
Scrape the bowl one or two more times.
Add in the sour cream; the mixture will be thin.
Pour it into the pastry-lined springform pan.

Put it together

Place the pan on a baking sheet.
Bake it in the oven at 500F for 8 mins. or until the top is golden.
Reduce the oven temperature to 200F (don't open the oven!) and continue to bake it
for 1 hour or until the center jiggles slightly.
When finished cooking, shut off the open, prop the door open,
and let the cheesecake sit in the oven for about 3 or 4 hrs.
Once it's finished cooling, wrap it with plastic wrap and refrigerate it several hours or overnight.

Serve it up!

Remove the sides of the springform pan.
Now you can add whatever glaze, ganache, or other spread you desire over the top of the cheesecake.
Keep it refrigerated until serving time!

Posted by Homebound on April 29, 1998

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