LINDY'S - OR IS IT REUBEN'S? - CHEESECAKE
Provided by Joan Nathan
Categories Cake Cheese Dessert Bake Rosh Hashanah/Yom Kippur Fall Kosher Shavuot Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free
Yield Yield: at least 12 servings (D)
Number Of Ingredients 16
Steps:
- 1. To make the crust, place the flour, sugar, grated lemon rind, vanilla extract, egg yolk, and butter in a large mixing bowl. With your fingertips, 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.
- 2. Place the chilled dough in an ungreased 9-inch spring-form pan. With your hands, pat and spread the dough evenly over the bottom and about 2 inches up the side of the pan. Bake in the center of a preheated 450-degree oven for 10 minutes. Remove and set aside to cool to room temperature.
- 3. Lower the oven temperature to 200 degrees. To make the filling, place the cream cheese in a large mixing bowl and beat vigorously with a wooden spoon until it is creamy and 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.
- 4. 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. Then demold.
- 5. Refrigerate the cheesecake for at least 3 hours before serving.
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Marcus Martins
[email protected]Overall, I really enjoyed this cheesecake. It's a great recipe for a special occasion.
Geta Temesgen
[email protected]This cheesecake is a bit pricey, but it's worth it for a special occasion.
Star Stinnett
[email protected]I found the crust to be a little too crumbly, but the filling was delicious.
Margaret Valentine
[email protected]The only downside to this cheesecake is that it's hard to wait for it to chill before eating it.
Kristopher BUMS
[email protected]This cheesecake is so easy to make. I love that I don't have to bake it in a water bath.
Apryl Bruder
[email protected]I've tried a lot of different cheesecake recipes, but this one is my favorite. It's always a hit with my family and friends.
Sadaam Jutt
[email protected]This cheesecake is perfect for a special occasion. It's elegant and delicious, and it's sure to impress your guests.
Tphi Ensm
[email protected]I'm not a big fan of cheesecake, but I really enjoyed this one. The crust is the perfect balance of sweet and salty, and the filling is creamy and smooth.
Mungai NGUGI Daniel
[email protected]This cheesecake is a bit time-consuming to make, but it's worth it. The end result is a delicious and impressive dessert.
Destiny Iconic
[email protected]I made this cheesecake for my husband's birthday, and he loved it! He said it was the best cheesecake he's ever had.
Jose Solorio
[email protected]This is the best cheesecake I've ever had. The crust is perfect, and the filling is so creamy and smooth.
Haasnin Ali
[email protected]I was a little skeptical about the combination of flavors, but I was pleasantly surprised. This cheesecake is amazing!
aliraj aliraj
[email protected]This cheesecake is so creamy and delicious. The crust is the perfect complement to the filling.
Jesus Palazuelos
[email protected]The instructions were easy to follow, and the cheesecake turned out perfectly. I'm definitely going to make this again.
Nevaeh Hayburn
[email protected]I've made this cheesecake several times now, and it's always a crowd-pleaser.
Anna Jacobs
[email protected]This cheesecake was a hit at my last party! The combination of flavors is perfect, and the crust is the perfect balance of buttery and crumbly.