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
"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
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