43211ba@hogpd.UUCP (Barb Augun) (10/21/83)
----- News saved at Fri Oct 21 14:06:24 1983
A while back I asked for a cheesecake recipe similar to the
current request. This one is alot of work but well worth it,
so I thought I'd pass it on.
The following purports to be an original recipe for Lindy's cheesecake.
I can't swear by its authenticity, but it is the best I have ever had and
can harden arteries at twenty paces.
Pastry:
1 cup flour
1/4 cup sugar
1 teaspoon grated lemon rind
1 teaspoon vanilla
1 egg yolk
1/4 cup butter
Mix flour sugar rind and vanilla in bowl.
Add yolk and butter.
Work with hands and form into a ball.
Chill for one hour on wax paper.
Oil bottom of 9 inch spring pan.
Heat oven to 400 degrees.
Press half of dough evenly on bottom ( do not roll - futile anyhow).
Bake 10 minutes until golden brown.
Cool.
Increase temperature to 475 degrees.
Grease pan side and fit over bottom.
Press remaining pastry evenly over sides.
Now for the serious stuff:
Filling
Mix in bowl:
1 3/4 cup sugar
3 tablespoons flour
1 1/2 teaspoon grated orange rind
1 1/2 teaspoon grated lemon rind
1/4 teaspoon salt
Beat 2 1/2 pounds cream cheese until fluffy.
Add above mixture and beat until smooth.
1/4 teaspoon vanilla
Add 5 eggs and 2 egg yolks (unbeaten) one at a time while beating.
Keep beating (!), add 1/4 teaspoon vanilla and beat some more.
Stir in 1/4 cup heavy cream unwhipped.
Pour into prepared pastry.
Bake 12 minutes at 475 degrees.
Reduce to 200 degrees for 1 hour.
RESIST TEMPTATION. DO NOT OPEN OVEN UNTIL DONE!!!