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Full Online Book HomeLearning KitchenCakesandfrostings - Cheesecake Lindys
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Cakesandfrostings - Cheesecake Lindys Post by :Bev_Cassidy Category :Learning Kitchen Author :Unknown Date :December 2011 Read :1184

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Cakesandfrostings - Cheesecake Lindys

Crust:
2 cups all-purpose flour
1/4 cup sugar
Finely grated peel of 1/2 lemon
2/3 cup firm butter, cut in small pieces
1 egg, beaten

Filling:
1-1/2 lb. cream cheese, softened
1 cup sour cream
2/3 cup sugar
2 tablespoons all-purpose flour
5 egg yolks
3 egg whites
Finely grated peel and juice of 1 orange
Finely grated peel and juice of 1 lemon
1/2 teaspoon vanilla extract

To prepare crust, sift slour into a large bowl. Add sugar and lemon peeel. Using 2 knives or a pastry blender, cut in butter until mixture resembles coarse bread crumbs. Add egg and work to form a smooth dough; do not over work.

Place dough in a plastic bag and refrigerate 30 minutes. Preheat oven to 475 degrees. Grease an 8-inch springform pan. On a lightly floured surface, roll dough to a 1/4-inch thickness. Line greased pan with dough. Set aside.

To prepare filling, beat cream cheese, sour cream, sugar, flour and egg yolks and whites in a large bowl. Stir in citrus peel and juice and vanilla. Beat until smooth. Spoon filling into prepared crust.

Bake in preheated oven 15 minutes. Adjust oven to 275 degrees. Bake 50 minutes more. Cool before removing from pan. (Do not overbake as cheesecake will crack in center) Makes 10 to 12 servings
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