Almost lindy's cheesecake

 
                         ALMOST LINDY'S CHEESECAKE
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Desserts                         Cheesecakes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----CRUST-----
    1       c            Flour
    1                    Egg yolk
      1/4   c            Sugar
      1/4   c            Butter
    1 1/2   ts           Lemon zest -- grated
                          -- Ice water, as needed
      1/2   ts           Vanilla
                         -----FILLING-----
   40       oz           Cream cheese
    1 1/2   ts           Lemon zest
    1 3/4   c            Sugar
    1 1/2   ts           Orange zest
    3       tb           Flour
      1/2   ts           Vanilla
    5                    Egg
      1/4   c            Heavy cream
    2                    Egg yolk
 
   Preheat oven to 400 degrees.  Prepare dough by
   combining flour, sugar, lemon zest and vanilla.  Make
   a well in the center and add the egg yolk and butter.
   Work together quickly with pastry blender or hands.
   Add 1 to 2 tablespoons ice water if necessary to bind
   dough.  Wrap dough in waxed paper and chill
   thoroughly, at least one hour.
   
   Remove ring from springform pan.  Roll one-third of
   the dough 1/8 inch thick and place over bottom of pan.
   Trim the edge and bake in pre- heated oven 12-15
   minutes until a light golden brown.  Cool.  Place the
   springform sides over the baked base.  Roll the
   remaining dough 1/8 inch thick and cut to fit the
   sides of the pan, pressing firmly to fit and seal the
   base. Trim the dough to come only 3/4 inches up the
   sides.
   
   Turn oven up to 550 degrees.
   
   Cream cheese with sugar and flour until smooth.  Add
   eggs and two addi- tional yolks one at a time and
   blend.  Add the flavorings and cream, mix well, and
   pour into prepared springform.  Bake at 550 degrees
   for 10 to 12 minutes, then reduce temperature to 200
   degrees and continue to bake for one hour.  Cool the
   cake to room temperature before glazing. Submitted By
   SAM WARING   On
    MON, 13 NOV 1995 132305 GMT
  
 
 
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