Results 1 to 2 of 2

Thread: Re: Raspberry Pastry Filling For Cheesecake?

  1. #1
    Terry Pulliam Burd Guest

    Default Re: Raspberry Pastry Filling For Cheesecake?

    On Tue, 04 Mar 2008 10:34:02 -0600, Lou Decruss <[email protected]>
    fired up random neurons and synapses to opine:

    >I'm in the mood for a Lindy's (type) cheesecake. We happened across a
    >"store closing" sale and have several cans of pie filling that were
    >dirt cheap. Is there a way to use the raspberry filling without it
    >sinking? Or can I top it somehow? I have no clue if the filling needs
    >to be baked. I'm open to any ideas, including "just forget it and
    >make the cake without it." I've also got everything to make the
    >JamLady's cream cheese coffee cake. That might satisfy my craving.


    I've used this recipe for years and it's one of my "never fails" -
    purportedly the "original" Lindy's Cheesecake:

    @@@@@ 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.

    Contributor: McCall's New Cookbook

    Yield: 20 servings

    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

    To reply, replace "meatloaf" with "cox"





  2. #2
    Lou Decruss Guest

    Default Re: Raspberry Pastry Filling For Cheesecake?

    On Tue, 04 Mar 2008 20:27:46 -0800, Terry Pulliam Burd
    <[email protected]> wrote:

    >On Tue, 04 Mar 2008 10:34:02 -0600, Lou Decruss <[email protected]>
    >fired up random neurons and synapses to opine:
    >
    >>I'm in the mood for a Lindy's (type) cheesecake. We happened across a
    >>"store closing" sale and have several cans of pie filling that were
    >>dirt cheap. Is there a way to use the raspberry filling without it
    >>sinking? Or can I top it somehow? I have no clue if the filling needs
    >>to be baked. I'm open to any ideas, including "just forget it and
    >>make the cake without it." I've also got everything to make the
    >>JamLady's cream cheese coffee cake. That might satisfy my craving.

    >
    >I've used this recipe for years and it's one of my "never fails" -
    >purportedly the "original" Lindy's Cheesecake:
    >
    >@@@@@ Now You're Cooking! Export Format
    >
    >Lindy's Famous Cheesecake


    <snip>

    Yep. That's the one I use. I just wanted to add the filling.

    Thanks

    Lou




Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •  

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32