Prep time: 50 minutes
Cook time: 1 hour, 18 minutesServes: 16
Mary McMaster of Atwater lost a favorite New York-style cheesecake recipe that she had clipped from a magazine years ago. It had a store-bought orange/cranberry relish for the topping. The cheesecake, with or without the topping, was the best her family had ever tasted.
Vivian Neumann of Modesto shares this recipe, which she found in the January 1975 McCall's magazine. The article claims that this recipe, with a few minor changes, is just like the one served at New York's Lindy's Restaurant (now closed). Broadway stars filled Lindy's every night, but it was just as famous for its decadent cheesecake, one that many believe "is the greatest cheesecake ever made."
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1 cup sifted all-purpose flour (sift before measuring)
¼ cup sugar
1 teaspoon grated lemon peel
½ teaspoon vanilla extract
1 egg yolk
¼ cup butter or regular margarine, softened
5 packages (8 ounces each) cream cheese, softened
1¾ cups sugar
3 tablespoons flour
2 teaspoons grated lemon peel
1½ teaspoons grated orange peel
¼ teaspoon vanilla extract
5 eggs plus 2 egg yolks
¼ cup heavy cream
2 tablespoons sugar
4 teaspoons cornstarch
2 8¼-ounce cans crushed pineapple in heavy syrup, undrained
2 tablespoons lemon juice
2 drops yellow food color
Sliced strawberries, optional
Preheat oven to 400 degrees. Grease inside of 9-inch springform pan, 3 inches high. Remove side. For crust, combine in a medium bowl flour, sugar, lemon peel, vanilla. Make well in center. With fork, blend in yolk and butter. Mix with fingertips until smooth.
On bottom of pan, form half of dough into ball. Place waxed paper on top, roll pastry to edge of pan. Remove paper. Bake six to eight minutes or until golden. Cool.
Meanwhile, divide rest of dough into three parts. Cut six strips of waxed paper, 3 inches wide. On dampened surface, between paper strips, roll each part of dough 2¼ inches wide and 9 inches long.
Assemble springform pan with crust on bottom. Line inside of pan sides with pastry strips, overlapping ends. Remove waxed paper strips.
Preheat oven to 450 degrees.
For filling: In large mixer bowl, blend cream cheese, sugar, flour, peels and vanilla at high speed. Beat in eggs and yolks, one at a time, until smooth, occasionally scraping bowl with spatula. Beat in cream. Pour into pan. Bake 10 minutes. Lower oven to 250 degrees. Bake one hour longer.
Remove to rack to cool for two hours.
For glaze: In small saucepan, combine sugar and cornstarch. Stir in remaining ingredients. Over medium heat, bring to boil, stirring. Boil one minute or until thickened and translucent. Cool. Spread surface of cooled cheesecake with glaze, refrigerate until well chilled, three hours or overnight.
To serve, loosen pastry from side of pan with spatula. Remove side of springform pan. Garnish with sliced strawberries, if desired.
Note: The prep time does not include the two-hour cool time or three-hour to overnight chill time.
Per serving: 470 calories; 9 grams protein; 43 grams carbohydrates; 30 grams fat (19 saturated, 9 monounsaturated, 2 polyunsaturated); 192 milligrams cholesterol; 232 milligrams sodium; 0 fiber; 33 grams sugar; 57 percent calories from fat