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  • A Taste of Utica Lindy's Style Cheesecake

    1 vote
    A Taste of Utica Lindy's Style Cheesecake
    Prep: 20 min Cook: 85 min Servings: 10
    by Joanne
    121 recipes
    >
    Similar to that old familiar New York Style cheesecake. The recipe was found in the book CNYEats A Taste of Utica. Now there are quite a few cheesecake recipes in that book and on the web and, by now, I've made quite a few. This recipe? This recipe is A NUMBER ONE! It really is the best. It's not difficult. It doesn't crack and, the reason I know it's the best? My husband said "Joanne. That cheesecake is THE BEST!"

    Ingredients

    • Pastry:
    • ■1 cup flour
    • ■1/4 cup sugar
    • ■1 tsp grated lemon rind
    • ■dash of vanilla
    • ■1 egg yolk
    • ■8 TBS butter, softened
    • Filling:
    • ■2 1/2 lbs cream cheese at room temperature
    • ■1 3/4 cup sugar
    • ■3 TBS flour
    • ■1 1/2 tsp EACH grated lemon and orange rind
    • ■1/4 tsp vanilla
    • ■5 eggs *I used 3 Jumbo eggs
    • ■2 egg yolks
    • ■1/4 cup heavy cream

    Directions

    1. Crust:
    2. Combine flour, sugar, lemon and vanilla in large mixing bowl. Make a well in the center and add yolk and butter.
    3. Mix with hands until well blended, adding a little cold water if necessary to make it workable.
    4. Wrap the dough in plastic and chill in fridge for 1 hour
    5. Filling:
    6. Place cream cheese in another mixing bowl and cream with mixer.
    7. Add sugar, flour, lemon and orange rinds, vanilla, and beat well. Add the eggs one at a time, beating lightly but thoroughly after each addition.
    8. Add cream, beat lightly, and set aside.
    9. Preheat oven to 400 F.
    10. Butter the base of the sides of your spring form pan (8 or 9”) and remove top of pan.
    11. On a lightly floured surface, roll out about 1/3 of the dough, 1/8” thick, fit over the bottom of pan and trim by running a rolling pin over edges.
    12. Bake 15 minutes until golden, let cool.
    13. Increase temperature to 550 F.
    14. Place top of spring form on pastry cooked/lined base.
    15. Roll remaining dough 1/8” thick, cut into strips and fit almost to the top of sides of the pan.
    16. Press so strips line sides completely.
    17. Fill pan with filling and bake 10 minutes, reduce heat to 200 F and continue baking 1 hour.
    18. To serve, loosen the pastry from sides, remove the top of pan and carefully cut into 12 wedges.

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