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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

ETHEL’S LINDY’S CHEESECAKE Recipe

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This recipe for ETHEL’S LINDY’S CHEESECAKE is from ARTichokes and Anecdotes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  

Category:
Category:
 

Cookie Dough


Ingredients:  
Ingredients:  
1 cup Sifted Flour
1/4 cup Sugar
1/4 tsp. Vanilla
1 Egg Yolk
1/4 cup Butter, melted
1 and ˝ tbs. Cold Water – if dough does not bind

Directions:
Directions:
Combine dry ingredients. Make a well to add yolk, butter, and vanilla. Quickly work together with hands until blended. Wrap in plastic wrap and chill for one hour. Roll dough out to 1/8-inch thickness and place over oiled bottom of a 9-inch spring form pan. Trim off excess dough by running a rolling pin over the edge. Bake at 400 degrees for 10-15 minutes until light golden in color. Cool.

Butter sides of cake form and place over the base. Roll remaining dough to 1/8-inch thickness and cut it to fit the sides of the oiled band. Bake in a very hot oven of 450 degrees for 12-15 minutes.* Reduce temperature to 300 degrees and continue baking for one hour. Turn off oven and open door. Leave in the oven for 5 more minutes. Cool completely draft free for 2-3 hours.

When cool, run a knife around the edge carefully and remove sides of pan.
 

Filling


Ingredients:  
Ingredients:  
2 and 1/2 pounds Cream Cheese, softened
1 and 3/4 cups Sugar
3 tbs. Flour
1/4 tsp. Vanilla
5 Eggs
2 Egg Yolks
1/4 cup Heavy Cream

Directions:
Directions:
Beat cream cheese at medium speed; add sugar gradually then flour and vanilla. Add eggs one at a time. Stir in cream.

*Note: There are no separate directions for cooking the filling. So it should most likely be put into the baked dough and then follow the directions above to “Reduce temperature to 300 degrees and continue baking for one hour. Turn off oven and open door. Leave in the oven for 5 more minutes. Cool completely draft free for 2-3 hours.”

Personal Notes:
Personal Notes:
My sister Ethel Smith gave me this recipe for the delicious cheesecake that she would make.

 

 

 

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