Lindy's Cheesecake recipe into cheesecake bars?
7 years ago
last modified: 7 years ago
Featured Answer
Sort by:Oldest
Comments (11)
Related Discussions
RECIPE: Pecan Cheesecake Bars
Comments (3)That Land O Lake sites has lots of winners & this sure looks like one of them....See MoreYour Best Lemon Cheesecake Recipe Please :-)
Comments (5)Here's the best I ever made or tasted....you can do it in a graham cracker crust, but the pastry crust is better. and if you really want to go over the top, top it with lemon curd....the recipe is at the enc of the cheese cake recipe. I wish someone would make me a cheese cake on my birthday!! Linda C Secret Lindy's-Style New York Cheesecake Cookie Pastry Crust 1/4 lb. (1 stick) unsalted butter, room temperature 1/4 c. sugar 1 egg 1 1/2 c. flour Beat the butter and sugar in a medium mixing bowl with electric mixer on medium speed until light and fluffy, about 2 mins. Add the egg and flour and mix until a smooth dough is formed. With your hands, shape it into a ball and flatten it into a disc. Wrap it in plastic wrap and refrigerate it until it's firm. Remove the sides from the springform pan and press one third of the pastry evenly over the bottom. Place on baking sheet and bake in 400F oven for 6 mins. or until golden. Remove from the oven and cool. Increase oven temperature to 500F. Butter the sides of the springform pan and attach it to the bottom. Press the remaining pastry about two thirds up the sides. Filling 5 8-oz. pkgs. cream cheese, room temperature 1 3/4 c. sugar 3 T. flour 2 t. lemon peel 1 1/2 t. orange peel 1/4 t. salt 1/4 t. vanilla 5 eggs plus 2 egg yolks, room temperature 1/4 c. sour cream Beat the cream cheese in a large mixing bowl with an electric mixer on medium speed until smooth and fluffy, stopping to scrape down the sides of the bowl occasionally. Gradually add the sugar, flour, lemon and orange peel, salt and vanilla, beating constantly. Add eggs and yolks one at a time, beating well after each egg. Scrape the bowl one or two more times. Add in the sour cream; the mixture will be thin. Pour it into the pastry-lined springform pan. Put it together Place the pan on a baking sheet. Bake it in the oven at 500F for 8 mins. or until the top is golden. Reduce the oven temperature to 200F (don't open the oven!) and continue to bake it for 1 hour or until the center jiggles slightly. When finished cooking, shut off the open, prop the door open, and let the cheesecake sit in the oven for about 3 or 4 hrs. Once it's finished cooling, wrap it with plastic wrap and refrigerate it several hours or overnight. Serve it up! Remove the sides of the springform pan. Now you can add whatever glaze, ganache, or other spread you desire over the top of the cheesecake. Keep it refrigerated until serving time! Lemon curd 1/2 cup fresh lemon juice 2 teaspoons finely grated fresh lemon zest 1/2 cup sugar 3 large eggs 1 stick butter cut into bits Preparation Whisk together juice, zest, sugar, and eggs in a 2-quart heavy saucepan. Stir in butter and cook over moderately low heat, whisking frequently, until curd is thick enough to hold marks of whisk and first bubble appears on surface, about 6 minutes....See MoreEaster Cheesecake time is near
Comments (17)Sooo....the "Italian Cheese" cake is exactly the same as the fluffy cheesecake with the addition of a pound of ricotta. I often make cheese cake for Easter.....and serve it with a choice of lemon curd and fresh strawberries. The cheesecake I make is a very traditional New York style cheese! Dense, cheesy....delicious! Like you find at high end restaurants.... Secret Lindy's-Style New York Cheesecake Cookie Pastry Crust 1/4 lb. (1 stick) unsalted butter, room temperature 1/4 c. sugar 1 egg 1 1/2 c. flour Beat the butter and sugar in a medium mixing bowl with electric mixer on medium speed until light and fluffy, about 2 mins. Add the egg and flour and mix until a smooth dough is formed. With your hands, shape it into a ball and flatten it into a disc. Wrap it in plastic wrap and refrigerate it until it's firm. Remove the sides from the springform pan and press one third of the pastry evenly over the bottom. Place on baking sheet and bake in 400F oven for 6 mins. or until golden. Remove from the oven and cool. Increase oven temperature to 500F. Butter the sides of the springform pan and attach it to the bottom. Press the remaining pastry about two thirds up the sides. Filling 5 8-oz. pkgs. cream cheese, room temperature 1 3/4 c. sugar 3 T. flour 2 t. lemon peel 1 1/2 t. orange peel 1/4 t. salt 1/4 t. vanilla 5 eggs plus 2 egg yolks, room temperature 1/4 c. sour cream Beat the cream cheese in a large mixing bowl with an electric mixer on medium speed until smooth and fluffy, stopping to scrape down the sides of the bowl occasionally. Gradually add the sugar, flour, lemon and orange peel, salt and vanilla, beating constantly. Add eggs and yolks one at a time, beating well after each egg. Scrape the bowl one or two more times. Add in the sour cream; the mixture will be thin. Pour it into the pastry-lined springform pan. Put it together Place the pan on a baking sheet. Bake it in the oven at 500F for 8 mins. or until the top is golden. Reduce the oven temperature to 200F (don't open the oven!) and continue to bake it for 1 hour or until the center jiggles slightly. When finished cooking, shut off the open, prop the door open, and let the cheesecake sit in the oven for about 3 or 4 hrs. Once it's finished cooling, wrap it with plastic wrap and refrigerate it several hours or overnight. Serve it up! Remove the sides of the springform pan. Now you can add whatever glaze, ganache, or other spread you desire over the top of the cheesecake. Keep it refrigerated until serving time!...See MoreT & T Cheesecake Recipe
Comments (6)Here's the one i make...it's huge! You can make half and simply not cook it as long. But it freezes well....and looks and tastes like one from the cheese cake factory....but better!! And of course you can use a standard graham cracker crust...I usually do...but the traditional NY cheese cake uses a cookie crust. Secret Lindy's-Style New York Cheesecake Cookie Pastry Crust · 1/4 lb. (1 stick) unsalted butter, room temperature · 1/4 c. sugar · 1 egg · 1 1/2 c. flour Beat the butter and sugar in a medium mixing bowl with electric mixer on medium speed until light and fluffy, about 2 mins. Add the egg and flour and mix until a smooth dough is formed. With your hands, shape it into a ball and flatten it into a disc. Wrap it in plastic wrap and refrigerate it until it's firm. Remove the sides from the springform pan and press one third of the pastry evenly over the bottom. Place on baking sheet and bake in 400F oven for 6 mins. or until golden. Remove from the oven and cool. Increase oven temperature to 500F. Butter the sides of the springform pan and attach it to the bottom. Press the remaining pastry about two thirds up the sides. Filling · 5 8-oz. pkgs. cream cheese, room temperature · 1 3/4 c. sugar · 3 T. flour · 2 t. lemon peel · 1 1/2 t. orange peel · 1/4 t. salt · 1/4 t. vanilla · 5 eggs plus 2 egg yolks, room temperature · 1/4 c. sour cream Beat the cream cheese in a large mixing bowl with an electric mixer on medium speed until smooth and fluffy, stopping to scrape down the sides of the bowl occasionally. Gradually add the sugar, flour, lemon and orange peel, salt and vanilla, beating constantly. Add eggs and yolks one at a time, beating well after each egg. Scrape the bowl one or two more times. Add in the sour cream; the mixture will be thin. Pour it into the pastry-lined springform pan. Put it together Place the pan on a baking sheet. Bake it in the oven at 500F for 8 mins. or until the top is golden. Reduce the oven temperature to 200F (don't open the oven!) and continue to bake it for 1 hour or until the center jiggles slightly. When finished cooking, shut off the open, prop the door open, and let the cheesecake sit in the oven for about 3 or 4 hrs. Once it's finished cooling, wrap it with plastic wrap and refrigerate it several hours or overnight. Serve it up! Remove the sides of the springform pan. Now you can add whatever glaze, ganache, or other spread you desire over the top of the cheesecake. Keep it refrigerated until serving time!...See More
7 years ago- 7 years agolast modified: 7 years ago
- 7 years ago
- 7 years ago
Related Stories
KITCHEN DESIGNHouzz Call: What’s Cooking in Your Kitchen?
Most of us turn to recipes, videos and culinary shows when we cook. Where do you set your cookbook, tablet or TV screen?
Full Story
KITCHEN DESIGNWorld of Design: Global Foodies and Their Kitchens
Join us as 11 food lovers tell us about their kitchens and give us a taste of their culinary heritage
Full Story
SHELTERING AT HOME15 Essentials for the Baker’s Kitchen
You can turn out delicious home-baked goods with ease when you own these utensils, tools and pans
Full Story
FALL AND THANKSGIVINGYour Guide for a Simpler Thanksgiving
Ease the stress of hosting the big day with these tips
Full Story
KITCHEN DESIGN16 Scrumptious Eat-In Kitchens and What They Want You to Serve
Whether apple-pie cheerful or champagne sophisticated, these eat-in kitchens offer ideas to salivate over
Full Story
DECLUTTERING10 Types of Clutter to Toss Today
Clear the decks and give the heave-ho to these unneeded items
Full Story
KITCHEN DESIGN10 Common Kitchen Layout Mistakes and How to Avoid Them
Pros offer solutions for a stylish and efficient cooking space
Full Story
HOLIDAYSYour Checklist for Entertaining Season
Follow this guide to set the scene and your table for the holidays
Full Story
KITCHEN DESIGNA Cook’s 6 Tips for Buying Kitchen Appliances
An avid home chef answers tricky questions about choosing the right oven, stovetop, vent hood and more
Full Story
KITCHEN DESIGNHow to Lose Some of Your Upper Kitchen Cabinets
Lovely views, display-worthy objects and dramatic backsplashes are just some of the reasons to consider getting out the sledgehammer
Full Story
User