Recipe(tried): New York Cheesecake

A real New York Cheesecake doesn't generally have a sour cream topping on it. A
fruit glaze sometime, but I generally don't add that either, although I have
included the recipe. This is a very old "Tried and True" Recipe that ws
orginally called "Lindy's" cheesecake. that was a very famous New York
restaurant, known for their cheesecake. I know if you make this you will enjoy
it. Everyone always has. Sandy in Baltimore

* Exported from MasterCook *

Deluxe Cheesecake

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Cheesecake

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Cup Flour -- SIFTED ALL PURPOSE
1/4 Cup Sugar
1 Teaspoon Grated Lemon Rind
1/2 Cup Butter
1 Egg Yolk -- SLIGHTLY BEATEN
1/2 Teaspoon Vanilla
5 8 Oz Pkgs Cream Cheese -- SOFTENED
1 1/2 Tsps Grated Lemon Rind
1 1/2 Tsps Grated Orange Rind
1/4 Teaspoon Vanilla
1 3/4 Cups Sugar
3 Tablespoons Flour
5 Eggs
2 Egg Yolk
1/4 Cup Whipping Cream

PREHEAT OVEN TO 400-DEGREES

COMBINE FLOUR, SUGAR, AND LEMON RIND. CUT IN BUTTER UNTIL CRUMBLY.ADD YOLK
AND VANILLA. MIX.

PAT 1/3 OF DOUGH IN THE BOTTOM OF A 9-INCH SPRING FORM PAN WITH SIDES OFF
BAKE 6 MINUTES OR UNTIL GOLDEN. COOL

BUTTER PAN SIDES AND ATTACH TO BOTTOM. PAT DOUGH AROUND SIDES, 2-INCHES UPINCREASE OVEN TO 475-DEGREES

BEAT CREAM CHEESE UNTIL FLUFFY. ADD VANILLA & ORANGE AND LEMON RINDS.

MIX SUGAR AND FLOUR. GRADUALLY BLEND INTO CHEESE. ADD EGGS AND YOLKS 1 AT
A TIME STIRRING LIGHTLY AFTER EACH ADDITION.

STIR IN WHIPPING CREAM. BEAT WELL

POUR INTO PAN AND BAKE 10 TO 12 MINUTES. REDUCE HEAT TO 200 AND CONTINUE
BAKING 1 HOUR MORE OR UNTIL SET. TURN OFF OVEN, OPEN DOOR, AND LEAVE CAKE
IN OVEN 30 MINUTES MORE.

COOL ON RACK AND REFRIGERATE OVERNIGHT

***CAN TOP WITH STRAWBERRY GLAZE***

CRUST CAN BE MADE AS FOLLOWS:

MIX 1 1/2 CUPS FINELY GROUND GRAHAM CRACKER CRUMBS, 1/4 CUP SUGAR AND 1/4
CUP ROOM TEMPERATURE BUTTER USING PASTRY BLENDER UNTIL MIXTURE RESEMBLES
COARSE MEAL. PRESS FIRMLY INTO BOTTOM AND 1/2 INCH UP SIDES OF 9-INCH
SPRINGFORM PAN. REFRIGERATE UNTIL READY TO USE FILLING: SUBSTITUTE 2
TBSPS FRESH LEMON JUICE AND 2 TSPS OF VANILLA FOR 1 1/2 TSPS GRATED LEMON
RIND AND 1/4 TSP VANILLA.

***STRAWBERRY GLAZE***
1 QUART STRAWBERRIES 3/4 CUPS SUGAR
1/4 CUP COLD WATER 1 1/2 TBSPS CORNSTARCH
1 TSP BUTTER SALT

1.WASH BERRIES.CRUSH ABOUT 1 CUP OF BERRIES AND PUT IN A SAUCEPAN.ADD
SUGAR,WATER,A DASH OF SALT & THE CORNSTARCH.BOIL GENTLY FOR 2 MINUTES,
STIRRING CONSTANTLY.STIR IN 1 TSP BUTTER. COOL SLIGHTLY.

2.ARRANGE UNCOOKED STRAWBERRIES ON TOP OF CAKE AND SPOON GLAZE OVER THEM

CHILL FOR SEVERAL HOURS
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