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Lindy Cheesecake




Source of Recipe


Internet


List of Ingredients




CRUST:

1 cup all-purpose flour
1/2 stick butter, softened
1/4 cup sugar
1 tablespoon grated lemon peel
1 egg yolk

FILLING:

5 packages (8-ounces) each, cream cheese, softened
1-3/4 cups sugar
3 tablespoons all-purpose flour
1 tablespoon grated orange peel
1 tablespoon grated lemon peel
1/4 teaspoon salt
5 eggs
2 egg yolks
1/4 cup heavy whipping cream
3/4 cup heavy whipping cream
1/3 cup slivered toasted almonds, if desired

Preheat oven to 425 degrees.

PREPARE CRUST: Lightly grease a 9 x 3-inch springform pan; remove bottom.

Mix all ingredients with hands. Press one-third of the mixture evenly on bottom of pan. Place on cookie sheet. Bake 8 to 10 minutes or until light golden brown; cool. Assemble bottom and sides of pan; secure side. Press remaining mixture all the way up the side of the pan.

MAKE FILLING: Beat cream cheese, sugar, flour, orange peel, lemon peel and salt in a large bowl with electric mixer on medium speed about 1 minute or until smooth. Beat in eggs, egg yolks and 1/4 cup whipping cream, beating on low speed until well blended. Pour into baked crust.

Bake 20 minutes.

Reduce oven temperature to 300 degrees. Bake about 45 minutes longer or until center is set. (DO NOT INSERT A KNIFE BECAUSE THE HOLE COULD CAUSE CHEESECAKE TO CRACK.) Turn off oven and leave cheesecake in oven 15 minutes. Cool in pan on wire rack 15 minutes.

Run metal spatula along side of cheesecake to loosen. Refrigerate, uncovered, about 3 hours or until chilled; cover and continue refrigerating at least 9 hours but no longer than 48 hours.

Run metal spatula along side of cheesecake to loosen; remove side of pan. Beat 3/4 cup whipping cream in chilled small bowl with electric mixer on high speed until stiff. Spread whipped cream over top of cheesecake. Decorate with almonds, if desired. Refrigerate any remaining dessert.



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