[ Creative Cooking ]

Lindy's Cheesecake

ID: 778   Cakes  
  Yield/Servings: 12 portions  
Cheese filling:
1 1/2 pounds cream cheese
1 3/4 cups sugar
3 tbs. flour
1 1/2 tsp. orange rind, grated
1 1/2 tsp. lemon rind, grated
5 eggs
2 egg yolks
1/4 cup heavy cream
Pinch of vanilla bean (inside pulp) or 1/4 tsp. vanilla extract
Cookie dough pastry:

1 cup sifted flour
1/4 cup sugar
1 tsp. grated lemon rind
pinch of vanilla bean (inside pulp)
1 egg yolk
1/2 cup butter

Combine cheese, sugar, flour, orange and lemon rinds, and vanilla. Add eggs and egg yolks, one at a time, stirring lightly after each addition. Stir in cream.

To make pastry:

Combine flour, sugar, lemon rind and vanilla. Make a well in center and add egg yolk and butter. Work together quickly with hands until well blended. Wrap in waxed paper and chill thoroughly in refrigerator, about 1 hour.

Roll out 1/8 inch thick and place over oiled bottom of 9 inch spring-form pan. Trim off the dough by running a rolling pin over sharp edge. Bake at 350 degree for 10-12 minutes, or until a light gold. Cool.

Butter sides of cake from and place over base. Roll remaining dough 1/8 inch thick and cut to fit the sides of the oiled band. Fill form with cheese mixture and bake at 500 degree for 12-15 minutes. Reduce temperature to 200 degree and continue baking 1 hour. Let the cake cool for at least 2 hours before cutting. Yield: 12 portions.

Submitted by:
Hood River,   Oregon USA

©   Copy & Copyright 1998 - 2002   Creative Computing     All rights reserved.

Recipes are for personal use only. You may NOT use our recipes in collections of recipes, cookbooks, web sites, etc. without permission from Creative Computing.

[ Close window to return to record ]