CRUST
1 cup flour
1 egg yolk
1/4 cup sugar
1/4 cup butter
1 1/2 tsp lemon zest, grated
1 ; ice water, as needed
1/2 tsp vanilla
FILLING
40 oz cream cheese
1 1/2 tsp lemon zest
1 3/4 cup sugar
1 1/2 tsp orange zest
3 tbsp flour
1/2 tsp vanilla
5 egg
1/4 cup heavy cream
2 egg yolk
Directions
Preheat oven to 400 degrees. Prepare dough by combining flour, sugar,
lemon zest and vanilla. Make a well in the center and add the egg
yolk and butter. Work together quickly with pastry blender or hands.
Add 1 to 2 tablespoons ice water if necessary to bind dough. Wrap
dough in waxed paper and chill thoroughly, at least one hour.
Remove ring from springform pan. Roll one-third of the dough 1/8 inch
thick and place over bottom of pan. Trim the edge and bake in pre-
heated oven 12-15 minutes until a light golden brown. Cool. Place the
springform sides over the baked base. Roll the remaining dough 1/8
inch thick and cut to fit the sides of the pan, pressing firmly to
fit and seal the base. Trim the dough to come only 3/4 inches up the
sides.
Turn oven up to 550 degrees.
Cream cheese with sugar and flour until smooth. Add eggs and two
addi- tional yolks one at a time and blend. Add the flavorings and
cream, mix well, and pour into prepared springform. Bake at 550
degrees for 10 to 12 minutes, then reduce temperature to 200 degrees
and continue to bake for one hour. Cool the cake to room temperature
before glazing. Submitted By SAM WARING
GMT
Servings: 8 servings
Almost Lindy's Cheesecake Recipe brought to you by Recipe Ideas
Categories: Cheesecake; Dessert
The History of Recipes
Experts have traced the existence of recipes back into history, at least as far back into history as the Egyptians, and possibly even further than that. Having said that, mostly, these ancient cookbooks were just very simple hieroglyphic instructions for food preparation.
Progressing into The time of the roman empire 25BC a man called Apicius created a collection of scripts describing recipes enjoyed by his fellow Romans. In his publication, he tells us how the meals of wealthy Romans were split into starters, entrees and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he recounts how the chefs of Roman times were skilled in the use of many different aromatic flavors, including some that we all recognise for example basil, rue and parsley. Later on in the 1400s, knights returning from the crusades brought us many foods, spices and herbs from the holy land, including spices such as coriander, parsley, basil and rosemary. The introduction of these new tastes was responsible for a surge in publications on food, the majority of which are kept safe in private cookery archives. By the time we get to the 20th century, cooking publications are in high demand, due to better eduction, increased leisure time and having more money. |
We hope you enjoy this Almost Lindy's Cheesecake recipe.
