I found this recipe clipping within my Mother’s Recipe Box. It looks very old and well used. I have seen other Lindy’s recipes listed within Zaar, however the ingredient amounts do vary. I hope you will enjoy it. Cooking time includes time to chill.
I found this recipe clipping within my Mother’s Recipe Box. It looks very old and well used. I have seen other Lindy’s recipes listed within Zaar, however the ingredient amounts do vary. I hope you will enjoy it. Cooking time includes time to chill.
Preheat oven to 400 degrees F.
Combine flour, sugar and lemon peel.
Make a well in center and drop in egg yolk, butter and vanilla.
Quickly work together until well blended.
Wrap in waxed paper and chill 1 hour.
Detach bottom from springform pan.
Roll out about 1/3 of the dough 1/8" thick.
Fit over bottom of buttered 9" springform pan.
Trim and save extra dough.
Bake circle of dough about 8-10 minutes or until golden.
Cool.
Butter sides of pan and place sides over bottom.
Turn up oven to 500 degrees F.
Roll out remaining dough and line pan 3/4 of the way up sides.
Blend together cream cheese, sugar, flour, grated peels and vanilla until smooth.
Add eggs, one at a time, mixing well after each addition.
Blend in cream thoroughly.
Turn cheese mixture into springform pan and bake 10-12 minutes.
Reduce heat to 200 degrees F and bake 1 hour.
Cool in a draft-free place and top with Strawberry Glaze (Recipe follows).
Remove sides of pan and refrigerate cake.
Reserve the largest and most attractive berries for the top of cheesecake.
Crush about 1 cup berries in a saucepan; add sugar, water, cornstarch and salt.
Stirring constantly, boil mixture for about 2 minutes.
Blend in butter.
Remove from heat, pour into blender and purée.
Let cool slightly.
Arrange whole berries on cheesecake and spoon glaze over all.
Chill several hours before serving time.
