On Tue, 27 May 2008 02:33:26 GMT, Wayne Boatwright
> fired up random neurons and synapses
to opine:

>I have lots of nice cheesecake recipes that produce creamy firm cheesecakes,
>but I'm lookinig for a cheesecake from "out of the past". My mother loved
>cheesecake and would order it at a long gone restaurant. The cheesecake was
>quite dry in texture, almost crumbly. I've tried recipes that use cheeses
>other than cream cheese; e.g., ricotta, farmer's cheese, cottage cheese,
>etc., but haven't hit on the combination that creates that texture.

Wayne <waving finger at other posters> fuhgeddabout anything other
than my absolute *fave* cheesecake, Lindy's, from a 70s Craig
Claiborne cookbook:

@@@@@ Now You're Cooking! Export Format

Lindy's Famous Cheesecake

desserts

1 cup flour; sifted
1/4 cup sugar
1 teaspoon grated lemon peel
1/2 teaspoon vanilla
1 egg yolk
1/4 cup butter; softened
Filling:
5 8 oz. cream cheese; softened
1 3/4 cups sugar
3 tablespoons flour
1 1/2 teaspoons grated lemon peel
1 1/2 teaspoons grated orange peel
1/4 teaspoon vanilla
5 eggs
2 egg yolks
1/4 cup heavy cream
frozen strawberries; thawed

In medium bowl, combine flour, sugar, lemon peel and vanilla. Make
well in center; add egg yolk and butter. Mix with fingertips until
dough cleans side of bowl. Form into a ball and wrap in waxed paper.
Refrigerate for one hour.

Preheat oven to 400F. Grease the bottom and side of a 9" springform
pan. Remove the side from the pan. Roll one third of dough on bottom
of springform pan; trim edge of dough. Bake 8 - 10 mins, or until
golden.

Meanwhile, divide dough into 3 parts. Roll each part into a 2 1/2"
strip, 10" long. Put together springform pan, with the baked crust on
the bottom. Fit dough strips to side of pan, joining ends to line
inside completely. Trim dough so it comes only 3/4 of the way up side
of pan. Refrigerate until ready to fill.

Preheat oven to 500F. Make Filling: In a large bowl of electric mixer,
combine cheese, sugar, flour, lemon and orange peel, and vanilla. Beat
at high speed, just to blend. Beat in eggs and egg yolks, one at a
time. Add cream, beating just until well combined. Pour mixture into
springform pan. Bake 10 mins. Reduce temperature to 250F and bake 1
hour longer.

Let cheesecake cool in wire rack. Glaze top with strawberries.
Refrigerate 3 hours or overnight. To serve, loosen pastry from side of
pan with spatula. Remove side of springform pan. Cut cheesecake into
wedges.

Terry "Squeaks" Pulliam Burd
--
"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

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