Lindys Strawberry Glazed Cheesecake Recipes

LINDY'S CHEESECAKE WITH STRAWBERRY GLAZE

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.

LINDY'S CHEESECAKE

Steps:

• PROCEDURE: Place the flour, sugar, lemon rind, vanilla extract, egg yolk, and butter in a large mixing bowl.
• Rub the ingredients together until they are well mixed and can be gathered into a ball.
• Dust with a little flour, wrap in waxed paper, and refrigerate for at least 1 hour.
• Place the chilled dough in an ungreased 9" spring-form pan.
• With your hand, pat and spread the dough evenly over the bottom and about 2" up the side of the pan.
• Bake in the center of a preheated 450F.
• oven for 10 minutes.
• Remove and set aside to cool.
• Lower the oven temperature to 200F.
• Place the cream cheese in a bowl of mixer and beat at medium speed until smooth.
• Beat in the sugar, a few tablespoons at a time, and, when it is well incorporated, beat in the flour, lemon and orange rinds, vanilla extract, eggs and egg yolk, and heavy cream.
• Pour the filling into the cooled cookie crust and bake in the center of the oven for 1 hour.
• Then remove from the oven and set aside to cool in the pan.
• Refrigerate the cheesecake for at least 3 hours before serving.
• Serves: 12.