CREAMY CHEESECAKE A LA LINDY"This elegant cheesecake was inspired by the renowned version served at the famous Lindy's Restaurant in New York. Cheesecake can be served plain or glazed with plum sauce. It's a dessert fit for the gods!"
FOR THE CRUST:3/4 cup all-purpose flour
1/4 cup sugar
1/4 cup butter, softened
1 teaspoon grated lemon rind
1/2 teaspoon pure vanilla extract
1 egg yolk
FOR THE FILLING:5 packages (8 oz each) cream cheese, softened
1 3/4 cups sugar
1/4 cup whipping cream
3 tablespoons all-purpose flour
2 teaspoons grated lemon rind
2 teaspoons grated orange rind
1 teaspoon pure vanilla extract
6 eggs
FOR THE PLUM SAUCE GLAZE (OPTIONAL):2 pounds fresh ripe plums, quartered
1 cup sugar
1 tablespoon fresh lemon juice
water
1 1/2 tablespoons cornstarch
TO PREPARE THE CRUST:Preheat oven to 400 degrees F. Butter a 9x3-inch springform pan; remove ring from bottom and set aside.
Combine crust ingredients in bowl with pastry blender; shape into ball. Put half on pan bottom, cover with waxed paper, and roll to edge of pan. Remove paper.
Bake in preheated 400 degree F oven 6 to 8 minutes, or until lightly golden. Cool; reassemble pan.
Pat remaining dough around edge of pan to within 1 inch of top; set aside.
TO PREPARE THE FILLING:Beat all ingredients except eggs together until fluffy. Add eggs; beat smooth. Pour into pan.
Bake in preheated 400 degree F oven 10 minutes. Lower heat to 250 degrees F; bake 1 hour. Cool in pan on rack 2 hours; chill 3 hours, or overnight.
Serve "as is," or top with Plum Sauce Glaze when plums are in season.
TO PREPARE THE PLUM SAUCE GLAZE:Combine plums, sugar, lemon juice, and 1/4 cup water in saucepan; cook over low heat until juices flow. Heat to a boil; simmer gently until plums are tender but still hold shape, about 10 minutes.
Stir a little water into cornstarch; stir into plum mixture and cook a few minutes, until clear and thickened. Cool.
Arrange a few plum quarters on cheesecake. Pass remaining sauce.
Servings: 16
Source:
The Complete Dessert Cookbook by Johna Blinn 