Lindys Cheesecake With Strawberry Glaze Recipes

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GLAZED STRAWBERRY CHEESECAKE



Glazed Strawberry Cheesecake image

This ruby-red showstopper has been a family favorite for more than 30 years. When I take it to potluck parties and other get-togethers, we devour every last bite.-Jan Decarlantonio, Centreville, Maryland

Provided by Taste of Home

Categories     Desserts

Time 1h35m

Yield 16 servings.

Number Of Ingredients 14

3/4 cup ground pecans
3/4 cup crushed vanilla wafers (about 25 wafers)
3 tablespoons unsalted butter, melted
FILLING:
4 packages (8 ounces each) cream cheese, softened
1-2/3 cups sugar, divided
3 teaspoons vanilla extract, divided
4 large eggs, lightly beaten
1 cup sour cream
GLAZE:
4 teaspoons cornstarch
1/3 cup orange liqueur
1 jar (10 ounces) seedless raspberry spreadable fruit
1 pound fresh strawberries, hulled and sliced

Steps:

  • Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan., In a small bowl, mix pecans and wafer crumbs; stir in butter. Press onto bottom and 1/2 in. up sides of prepared pan., In a large bowl, beat cream cheese and 1-1/3 cups sugar until smooth. Beat in 2 teaspoons vanilla. Add eggs; beat on low speed just until blended. Pour into crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan., Bake until center is almost set, 65-75 minutes. Let stand 5 minutes on a wire rack. In a small bowl, mix sour cream and remaining sugar and vanilla; spread over top of cheesecake. Bake 5 minutes longer., Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., In a small saucepan, whisk cornstarch and liqueur until smooth. Stir in spreadable fruit; bring to a boil over medium heat. Cook and stir until thickened, about 2 minutes. Cool to room temperature, stirring occasionally., Remove rim from springform pan. Arrange strawberries over cheesecake; top with some of the glaze, allowing glaze to drip down sides. Refrigerate until glaze is set, about 1 hour. To serve, gently warm remaining glaze; serve with cheesecake.

Nutrition Facts : Calories 462 calories, Fat 30g fat (15g saturated fat), Cholesterol 126mg cholesterol, Sodium 253mg sodium, Carbohydrate 42g carbohydrate (35g sugars, Fiber 1g fiber), Protein 6g protein.

AUTHENTIC LINDY'S FAMOUS NEW YORK CHEESECAKE



Authentic Lindy's Famous New York Cheesecake image

This is perhaps the most famous and imitated cheesecake of all. Dense and creamy, it is what has become known as New York-style cheesecake.

Provided by Courtly

Categories     Cheesecake

Time 1h50m

Yield 16 serving(s)

Number Of Ingredients 24

1/2 cup sugar
1 lemon, zest of, finely grated
4 tablespoons cold unsalted butter, cut into 4 pieces.
1 large egg yolk
1 tablespoon water
1 teaspoon pure vanilla extract
1 cup all-purpose flour
5 (8 ounce) packages neufchatel cheese, at room temperature
1 3/4 cups sugar
4 tablespoons all-purpose flour
1/4 teaspoon salt
1 orange, zest of, finely grated
1 lemon, zest of, finely grated
1 tablespoon pure vanilla extract
5 large eggs
2 large egg yolks
1/4 cup heavy cream
3 cups ripe strawberries, rinsed,patted dry,and stems removed
3/4 cup sugar
1/3 cup water
1 pinch salt
1 1/2 tablespoons cornstarch
2 teaspoons unsalted butter
1 teaspoon fresh lemon juice

Steps:

  • For the pastry, place the sugar and lemon zest in a food processor for 5 seconds.
  • Add the butter, egg yolk, water, and vanilla and pulse until the mixture looks granular and lumpy; the butter should be in about 1/4-inch pieces.
  • Add the flour and pulse rapidly 20 to 30 times, stopping occasionally to scrape the sides and bottom of the bowl, until the mixture almost gathers into a ball.
  • Turn the dough out onto a piece of plastic wrap and press the dough into a 1-inch-thick cake.
  • Wrap and refrigerate for 1 hour.
  • Adjust an oven rack to the lower third position and preheat the oven to 400 degrees.
  • Butter a 9-inch springform pan.
  • Detach the sides; set aside.
  • Cut off slightly less than one half of the dough.
  • Break it into pieces, and scatter them over the springform bottom.
  • Press firmly and evenly with your fingertips to make a thin layer.
  • Set the bottom crust in the oven and bake until pale golden brown, about 8 minutes.
  • Remove from the oven with a wide metal spatula and set on a cooling rack to cool completely.
  • In- crease the oven temperature to 525 degrees.
  • Shape the remaining pastry into a square.
  • Roll it out on a lightly floured surface to a rectangle slightly larger than 10x6-inches.
  • With a large sharp knife, trim away the edges so that the pastry measures 10x6-inches.
  • Cut the pastry crosswise into five 2-inch strips.
  • Reassemble the springform pan.
  • Line the sides of the pan with 4 of the pastry strips, pressing the pieces firmly together where their edges meet and pressing the pastry firmly against the pan so that it will stay in place.
  • Cut what you need from the last strip to fill in the last gap.
  • Refrigerate while you prepare the filling.
  • For the filling, beat the cream cheese in a large bowl with an electric mixer on medium speed until smooth.
  • Add the sugar, flour, salt, zests, and vanilla and beat until smooth, 2 to 3 minutes.
  • Beat in the eggs and yolks one at a time, beating only until thoroughly incorporated, about 15 seconds after each.
  • Beat for another 30 seconds.
  • On low speed, beat in the heavy cream.
  • Scrape the mixture into the pan and smooth the top.
  • Bake for 10 minutes, then reduce the heat to 200 degrees and bake for 1 hour longer; the top will be golden brown.
  • Cool to room temperature on a rack.
  • Cover loosely and refrigerate for at least 6 hours; overnight is best.
  • For the strawberry sauce, if the strawberries are small, reserve 1 cup of the prettiest ones.
  • If they are large, slice enough to make 1 cup.
  • Set aside.
  • Place the remaining berries in a medium saucepan and crush with a potato masher.
  • Add the sugar, water, salt, and cornstarch.
  • Stir well with a heat- proof rubber spatula, and bring to a boil over medium heat, stirring constantly.
  • Reduce the heat to low and continue cooking, stirring constantly, for 2 minutes, or until the sauce is slightly thickened.
  • Remove from the heat and add the butter, lemon juice, and reserved berries.
  • Cool to room temperature, then refrigerate until chilled.
  • (The sauce can be made a day ahead.) To serve, run a small sharp knife around the edges of the cake to release the pastry and carefully remove the sides of the pan.
  • Rinse a knife in hot water, shake off the excess water, and slice.
  • Serve each portion with a spoonful of the strawberry sauce.
  • Refrigerate leftovers.

LINDY'S CHEESECAKE WITH STRAWBERRY GLAZE



Lindy's Cheesecake With Strawberry Glaze image

I found this recipe clipping within my Mother's Recipe Box. It looks very old and well used. I have seen other Lindy's recipes listed within Zaar, however the ingredient amounts do vary. I hope you will enjoy it. Cooking time includes time to chill.

Provided by Bev I Am

Categories     Cheesecake

Time 4h

Yield 10-12 serving(s)

Number Of Ingredients 21

1 cup flour, sifted
1/4 cup sugar
1 tablespoon lemon peel, freshly grated
1 egg yolk
1/2 cup butter, room temperature
1/2 teaspoon vanilla
5 (8 ounce) packages cream cheese, room temperature (2 1/2 pounds)
1 3/4 cups sugar
3 tablespoons flour
1 1/2 teaspoons orange peel, freshly grated
1 1/2 teaspoons lemon peel, freshly grated
1/4 teaspoon vanilla
5 eggs
2 egg yolks
1/4 cup whipping cream
4 cups strawberries, washed and hulled
3/4 cup sugar
1/4 cup water, cold
1 1/2 tablespoons cornstarch
1 pinch salt
1 teaspoon butter

Steps:

  • Preheat oven to 400 degrees F.
  • Combine flour, sugar and lemon peel.
  • Make a well in center and drop in egg yolk, butter and vanilla.
  • Quickly work together until well blended.
  • Wrap in waxed paper and chill 1 hour.
  • Detach bottom from springform pan.
  • Roll out about 1/3 of the dough 1/8" thick.
  • Fit over bottom of buttered 9" springform pan.
  • Trim and save extra dough.
  • Bake circle of dough about 8-10 minutes or until golden.
  • Cool.
  • Butter sides of pan and place sides over bottom.
  • Turn up oven to 500 degrees F.
  • Roll out remaining dough and line pan 3/4 of the way up sides.
  • Blend together cream cheese, sugar, flour, grated peels and vanilla until smooth.
  • Add eggs, one at a time, mixing well after each addition.
  • Blend in cream thoroughly.
  • Turn cheese mixture into springform pan and bake 10-12 minutes.
  • Reduce heat to 200 degrees F and bake 1 hour.
  • Cool in a draft-free place and top with Strawberry Glaze (** Recipe Follows).
  • Remove sides of pan and refrigerate cake.
  • To Make Strawberry Glaze:.
  • Reserve the largest and most attractive berries for the top of cheesecake.
  • Crush about 1 cup berries in a saucepan; add sugar, water, cornstarch and salt.
  • Stirring constantly,boil mixture for about 2 minutes.
  • Blend in butter.
  • Remove from heat, pour into blender and puree.
  • Let cool slightly.
  • Arrange whole berries on cheesecake and spoon glaze over all.
  • Chill several hours before serving time.

Nutrition Facts : Calories 835.8, Fat 54.6, SaturatedFat 30.6, Cholesterol 301.3, Sodium 506.3, Carbohydrate 77.2, Fiber 1.7, Sugar 61.6, Protein 12.8

LEMON CHEESECAKE WITH STRAWBERRIES AND PORT GLAZE



Lemon Cheesecake with Strawberries and Port Glaze image

Categories     Cake     Dessert     Bake     Cream Cheese     Strawberry     Lemon     Port     Spring     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 12 servings

Number Of Ingredients 24

Crust
2 cups graham cracker crumbs
1/4 cup (packed) dark brown sugar
5 tablespoons unsalted butter, melted
2 teaspoons fresh lemon juice
Filling
4 8-ounce packages cream cheese, room temperature
1 3/4 cups sugar
3 tablespoons grated lemon peel
1 cup sour cream
1/4 cup whipping cream
1/3 cup fresh lemon juice
2 teaspoons vanilla extract
4 large eggs, room temperature
Topping
1 1/2 cups sour cream
1/4 cup sugar
1 teaspoon vanilla extract
Port Syrup
1 750-ml bottle tawny Port
1/2 cup sugar
3 tablespoons raspberry vinegar
1 1/2 teaspoons grated lemon peel
8 large strawberries, unhulled, halved through stem

Steps:

  • For crust:
  • Preheat oven to 350°F. Blend graham cracker crumbs and sugar in processor. With machine running, add melted butter and lemon juice; blend until crumbs are evenly moistened. Press crumb mixture onto bottom and 2 inches up sides of 10-inch-diameter springform pan with 2 3/4-inch-high sides. Freeze crust 15 minutes. Bake crust until set, about 10 minutes. Cool completely. Maintain oven temperature.
  • For filling:
  • Using electric mixer, beat first 3 ingredients in large bowl until fluffy and smooth, stopping occasionally to scrape down sides of bowl. Add sour cream, whipping cream, lemon juice, and vanilla and beat just to blend, stopping occasionally to scrape down sides of bowl. Add eggs 1 at a time, beating just to blend after each addition.
  • Pour filling into crust (filling will just fill crust). Place springform pan on rimmed baking sheet. Bake cheesecake until top appears set, puffed, and golden at edges but still moves slightly all over when shaken, about 55 minutes. Cool cake 5 minutes.
  • Meanwhile, prepare topping:
  • Mix sour cream, sugar, and vanilla in medium bowl.
  • Spoon topping over hot cake, spreading to edge of pan and covering completely. Bake 10 minutes. Transfer cake to rack; cool 10 minutes. Run sharp knife around top 1/2-inch edge of cake to loosen. Place hot cheesecake directly in refrigerator; chill uncovered overnight.
  • For port syrup:
  • Stir Port, sugar, and vinegar in heavy large saucepan over medium-high heat until sugar dissolves. Boil until liquid is reduced to 3/4 cup, stirring occasionally, about 25 minutes. Cool. Mix in lemon peel. (Cake and syrup can be prepared 2 days ahead. Cover cake and keep refrigerated. Cover syrup and let stand at room temperature.)
  • Starting below stem end of each berry half, make 3 lengthwise slits through tip. Fan berries and place around edge of cake. (Can be made 8 hours ahead. Cover; chill.)
  • Release pan sides. Slice cake and drizzle with Port syrup. Serve syrup alongside.

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