Lindys Cheesecake With Strawberry Glaze Food

AUTHENTIC LINDY'S FAMOUS NEW YORK CHEESECAKE

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

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.

STRAWBERRY GLAZE

Steps:

• Mash strawberries.
• Combine them with sugar and cornstarch in a heavy saucepan.
• Stir well.
• Cook oven medium heat until thick, stirring constantly.
• Stir in Grand Marnier.
• Cover and chill.

STRAWBERRY GLAZED CHEESECAKE

Steps:

• Preheat oven to temperature 350°F.
• Mix crust ingredients together and press into pie pan. Bake at 350 degrees for 8 to 10 minutes; set aside.
• Reduce oven temperature to temperature 250°F.
• Beat cream cheese in a bowl with an electric mixer until soft. Add 3/4 cup sugar, lemon rind, orange rind and 1-1/2 Tbs. flour. Mix thoroughly. Add eggs and yolk one at a time, beating after each addition until just incorporated. Beat cream and vanilla. Pour into crust and bake about 65 minutes until edges are firm and center jiggles slightly when pan is moved. Transfer to a wire rack to cool.
• Purée 1 cup strawberries in a food processor or blender. Press through a strainer. Combine strawberry purée, 3/4 cup sugar, cold water, salt and cornstarch in a saucepan. Bring to a boil, stirring constantly. Boil 2 minutes, stirring constantly. Remove from heat and stir in 1 teaspoons butter and food coloring. Cool slightly. Arrange whole berries over top of cheesecake. Serve glaze over cheesecake.

NO-BAKE 7-UP LEMON CHEESECAKE WITH STRAWBERRY GLAZE

Steps:

• CRUST: Combine well the graham cracker crumbs, powdered sugar, cinnamon, and melted butter.
• Press onto bottom and partway up sides of buttered 9" springform pan; chill.
• FILLING: Soften unflavored gelatin in 1/4 cup 7-up for 4 minutes.
• In a saucepan combine pie filling, sugar, beaten eggs and water. Blend well.
• Add 1-1/4 cup 7-up and bring just to a boil over medium heat stirring constantly; remove from heat.
• Stir in softened gelatin; cool 3 minutes. Add 1/2 cup of this warm mixture to softened cream cheese; mash together.
• Mix together with remaining 7-up mixture and stir until well blended.
• Turn into chilled crust and chill for at least 8 hours.
• Remove from pan and add topping.
• TOPPING: Brush top of chilled cheesecake with melted jelly.
• Arrange strawberries upright on cake and spoon any remaining melted jelly over them.

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.