Lindy’s Strawberry Glazed Cheesecake

FILLING
1 1/4 lb Cream cheese
3/4 c Sugar
1 1/2 tb All purpose flour
3/4 ts Lemon rind; grated
3/4 ts Orange rind; grated
1/4 ts Vanilla extract
3 Eggs
1 Egg yolk
2 tb Heavy cream

STRAWBERRY GLAZE
1 qt Fresh strawberries
1 c Small strawberries (see
-instructions)
3/4 c Sugar
1/4 c Cold water
1 ds Salt
1 1/2 tb Cornstarch
1 ts Butter
Red #1 food coloring

From: Joel.Ehrlich@salata.com (Joel Ehrlich)

Date: Sat, 4 Mar 1995 14:47:48 +0000
Here is the recipe for the strawberry glazed cheesecake as made by the
world famous Lindy’s Restaurant in New York City back in its heyday.

Make the cookie crust first. Preheat the oven to 400 degrees. Mix the
flour, sugar, lemon rind and the scrapings from the inside of the vanilla
bean together. Add the egg yolk and butter. Use your hands to mix until
blended. Pat or spread onto the bottom and sides of a (10″) pie pan. Bake
until lightly browned (about 10 minutes). Set aside. Prepare the filling
next. Reduce the oven temperature to 250 degrees. Have all ingredients at
room temperature before starting. Cream the cheese until soft. Beat in the
next 5 ingredients. Add the eggs and the egg yolk one at a time, beating
thoroughly after each addition. Stir in the cream. Pour into the baked
cookie crust. Bake until firm (about 1 hour). Cool. Prepare the strawberry
glaze next. Wash and hull the berries. From those berries, select enough
small or misshapen berries that, when crushed, will make the specified
amount of pulp. Put those berries through a strainer (keep the remainder of
the berries whole). Combine the crushed berries, sugar, cold water, salt
and cornstarch in a saucepan. Bring to a boil, stirring steadily. Boil for
2 minutes, stirring constantly. Stir in the butter. Add enough food
coloring to obtain the desired degree of redness. Cool slightly. Arrange
the whole strawberries on top of the cheesecake. Spoon the glaze over the
berries and the top of the cheesecake.

REC.FOOD.RECIPES ARCHIVES

/DESSERTS