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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 12 |
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This is the recipe for the famous New York cheesecake from Lindy's in New York City. I love the lemon cookie crust! I've made this for over 30 years now and have won awards in baking contests with it. Authentic! Read more ! Ingredients:
1 cup flour |
1/4 cup sugar |
1 teaspoon lemon zest |
1/4 teaspoon vanilla extract |
1 egg yolk |
1 stick unsalted butter, cut into 1/4 pieces |
1 1/4 pounds cream cheese, softened |
3/4 cup sugar |
1 1/2 tablespoons flour |
1 teaspoon lemon zest |
1 teaspoon orange zest |
3 large eggs |
1 egg yolk |
1 tablespoon heavy cream |
3 pints strawberries |
1/2 cup sugar |
4 teaspoons cornstarch |
1/4 cup water |
dash salt |
Directions:
1. Mix 1 c. flour, 1/4 c. sugar, 1 t. lemon zest, 1/4 t. vanilla, egg yolk and butter in a food processor until the dough forms a ball. Press into 9 or 10 springform pan 2 up sides. Bake in pre-heated 400 oven for 10 minutes.
2. For Filling: Beat cheese with wooden spoon until creamy. Add 3/4 c. sugar a few tablespoons at a time. Add next ingredients up to and including heavy cream. Mix well and pour into crust. Bake in center of oven 1 hour at 250.
3. Puree enough strawberries in blender to make 3/4 c and add remaining ingredients. Cook over high heat to a boil and boil 2 minutes undisturbed. Arrange whole, hulled strawberries on top of cake, pour puree over berries and refrigerate at least 3 hours.
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