Lindy’s Cheesecake With Strawberry Glaze Recipe

Ingredients

• 1 cup flour, sifted
• 1/4 cup sugar
• 1 tablespoon lemon peel, freshly grated
• 1 egg yolk
• 1/2 cup butter, room temperature
• 1/2 teaspoon vanilla
• 5 (8 ounce) packages cream cheese, room temperature (2 1/2 pounds)
• 1 3/4 cups sugar
• 3 tablespoons flour
• 1 1/2 teaspoons orange peel, freshly grated
• 1 1/2 teaspoons lemon peel, freshly grated
• 1/4 teaspoon vanilla
• 5 eggs
• 2 egg yolks
• 1/4 cup whipping cream
• 4 cups strawberries, washed and hulled
• 3/4 cup sugar
• 1/4 cup water, cold
• 1 1/2 tablespoons cornstarch
• 1 pinch salt
• 1 teaspoon butter

Instructions

1. Preheat the oven to 400 degrees F.
2. In a bowl, combine 1 cup of flour, 1/4 cup of sugar, and 1 tablespoon of freshly grated lemon peel.
3. Make a well in the center and drop in 1 egg yolk, 1/2 cup of room temperature butter, and 1/2 teaspoon of vanilla.
4. Quickly work together until well blended, then wrap the dough in waxed paper and chill for 1 hour.
5. Detach the bottom from a springform pan, then roll out about 1/3 of the dough to 1/8 inch thick.
6. Fit the rolled dough over the bottom of a buttered 9-inch springform pan, trimming any excess dough.
7. Bake the circle of dough for about 8-10 minutes or until golden brown, then cool completely.
8. Butter the sides of the pan and place them over the cooled bottom.
9. Turn the oven temperature up to 500 degrees F.
10. Roll out the remaining dough and line the sides of the pan about 3/4 of the way up.
11. In a large bowl, blend together 5 packages (2 1/2 pounds) of room temperature cream cheese, 1 3/4 cups of sugar, 3 tablespoons of flour, 1 1/2 teaspoons of freshly grated orange peel, 1 1/2 teaspoons of freshly grated lemon peel, and 1/4 teaspoon of vanilla until smooth.
12. Add 5 eggs and 2 egg yolks, one at a time, mixing well after each addition.
13. Blend in 1/4 cup of whipping cream thoroughly.
14. Pour the cheese mixture into the springform pan and bake for 10-12 minutes.
15. Reduce the heat to 200 degrees F and bake for 1 hour more.
16. Cool the cheesecake in a draft-free place, then top it with the Strawberry Glaze.
17. To prepare the Strawberry Glaze, reserve the largest and most attractive strawberries for topping the cheesecake.
18. Crush 1 cup of strawberries in a saucepan, then add 3/4 cup of sugar, 1/4 cup of cold water, 1 1/2 tablespoons of cornstarch, and a pinch of salt.
19. Stirring constantly, boil the mixture for about 2 minutes, then blend in 1 teaspoon of butter.
20. Remove from heat, pour into a blender, and puree until smooth.
21. Let the glaze cool slightly, then arrange the whole strawberries on top of the cheesecake and spoon the glaze over all.
22. Chill the cheesecake for several hours before serving.