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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Zarina Kiran
[email protected]This cheesecake was a waste of time and ingredients. It was bland and flavorless.
Haram123
[email protected]I followed the recipe exactly, but my cheesecake didn't turn out. I'm not sure what went wrong.
I am beautiful lady
[email protected]The crust was a little soggy, but the filling was good.
Sumi Akter
[email protected]This cheesecake was a little too sweet for my taste, but it was still good.
Your_ Farabi
[email protected]This is the best cheesecake I've ever had! I highly recommend it.
Sue Muir
[email protected]This cheesecake is so rich and decadent. It's the perfect dessert for a special occasion.
Teresa Clark
[email protected]I love the combination of flavors in this cheesecake. The raspberry swirl adds a nice tartness that balances out the sweetness of the cheesecake.
Wanisuman
[email protected]This was my first time making cheesecake and it turned out perfectly! The instructions were easy to follow and the cheesecake was creamy and delicious.
Saboor Saboor
[email protected]I've made this cheesecake several times and it's always a crowd-pleaser. The recipe is simple to follow and the results are always amazing.
Fahad Bhatti
[email protected]This cheesecake was easy to make and turned out great! I used a pre-made graham cracker crust to save time, and it still tasted delicious.
Brent Wellman
[email protected]I'm not a huge fan of cheesecake, but this one was really good! The crust was perfectly graham crackery and the filling was smooth and creamy. I especially liked the raspberry swirl.
Sweetie Pie
[email protected]This cheesecake was a hit at my last party! Everyone raved about the creamy texture and the perfect balance of sweetness and tanginess. I'll definitely be making it again soon.