from Joan, 5/12/02:
Very apropos, since this is cheese cake week for the Jews (Shavuoth)
Haven't made this in many years - our aging bodies can probably no
longer handle it, but I have fond memories...
I have a note in my cookbook that we usually do a 1/2 recipe, and there are also the calculations for a 1/4 recipe in a <tiny" pan, but what the hell, go for the whole thing:
Lindy's New York Cheescake
5 8oz pkg cream cheese softened
1 3/4 cups sugar
3 tablespoons flour
1/2 tsp lemon peel
1/2 tsp orange peel
1/4 tsp vanilla
5 eggs
2 egg yolks
1/4 cup heavy cream
Combine cheese, sugar, flour, lemon and orange peel, vanilla and beat just to blend.
Beat in eggs and yolks one at a time.
Stir in cream.
Bake at 500º for 10 minutes, reduce to 200º, bake for about an hour until done.
Helps to gradually open the oven door and let the cake cool very gradually, though it will still settle, so it doesn't fall all of a sudden. It will usually have a crack in the top after it cools. This is not a problem.
I think the 10 minutes at 500 degrees was to cook a cookie dough crust originally with the recipe - this was blech, so we usually just use a graham cracker crust. You can top it with cherry pie filling, or glazed strawberries.
This makes a HUGE cheesecake. I don't have a note what size pan, but I'm pretty sure it was about a 10 inch springform (the big one).
The
recipe this week in the Jewish World was almost identical (though it called for 2 tbsp four, 1 tbsp confectioners' sugar, 1 1/2 cups sugar, 3/4 tsp vanilla, and 1/2 tsp orange liquer in place of the orange rind (included the lemon rind) - it calls for a 10 inch springform pan, a graham cracker crust, and 10 minutes at 400 degrees and 35 to 45 minutes at 200 degrees. Says it is done when top browns, cake feels bouncy to the touch, and a toothpick tests clean.