Creamy Cheesecake A La Lindy

Course : Cheesecakes
Serves: 16
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3/4 cup all-purpose flour
1/4 cup sugar
1/4 cup butter -- softened
1 teaspoon lemon rind -- grated
1/2 teaspoon pure vanilla extract
1 large egg yolk
40 ounces cream cheese softened
1 3/4 cups sugar
1/4 cup whipping cream
3 tablespoons all-purpose flour
2 teaspoons lemon rind -- grated
2 teaspoons orange rind -- grated
1 teaspoon pure vanilla extract
6 large eggs
2 pounds fresh ripe plums -- quartered
1 cup sugar
1 tablespoon fresh lemon juice
1 Cup water
1 1/2 tablespoons cornstarch

Preparation / Directions:

1. Butter a 9 x 3-inch spring-form pan; remove ring from bottom and set aside. 2. Combine crust ingredients in bowl with pastry blender; shape into ball. 3. Put half on pan bottom, cover with waxed paper, and roll to edge of pan. Remove paper. 4. Bake in preheated 400 F. oven 6 to 8 minutes, or until lightly golden. 5. Cool; reassemble pan. 6. Pat remaining dough around edge of pan to within 1 inch of top; set aside. Filling: 1. Beat all ingredients except eggs together until fluffy. 2. Add eggs; beat smooth. 3. Pour into pan; bake in preheated 400 F. oven 10 minutes. 4. Lower heat to 250 F.; bake 1 hour. 5. Cool in pan on rack 2 hours; chill 3 hours, or overnight. 6. Serve "as is," or top with Plum Sauce Glaze when plums are in season. Plum Sauce Glaze 1. Combine plums, sugar, lemon juice, and 1/4 cup water in saucepan; cook over low heat until juices flow. 2. Heat to a boil; simmer gently until plums are tender but still hold shape, about 10 minutes. 3. Stir a little water into cornstarch; stir into plum mixture and cook a few minutes, until clear and thickened. 4. Cool. Arrange a few plum quarters on cheesecake. Pass remaining sauce. NOTE: This elegant cheesecake was inspired by the renowned version served at the famous Lindy's Restaurant in New York. Cheesecake can be served plain or glazed with plum sauce. It's a dessert fit for the g

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