Lindy’s Cherry Cheesecake from The Unofficial Mad Men Cookbook {Recipe}

Reading through The Unofficial Mad Men Cookbook was an absolute joy as I sipped my warm coffee picturing myself in the 1960’s itself. I have officially chosen this recipe for your enjoyment. To read my complete review of The Unofficial Mad Men Cookbook please click HERE.

Lindy’s Cherry Cheesecake Recipe: adapted from How America Eats by Clementine Paddleford (Scribner, 1960)

Lindy's Cherry Cheesecake from the Unofficial Mad Men Cookbook

**Photo Credit:**

From The Unofficial Mad Men Cookbook: Inside the Kitchens, Bars and Restaurants of Mad Men  by Judy Gelman and Peter Zheutlin (SmartPop, 2011)

For the Cookie Crust:

1 cup sifted all-purpose flour

1/4 cup sugar

1 teaspoon grated lemon peel

Pinch of vanilla bean (inside pulp) or 1/4 teaspoon vanilla extract

1 egg yolk

1/2 cup butter

For the Cheese Filling:

2 1/2 pounds cream cheese

1 3/4 cups sugar

3 Tablespoons all-purpose flour

1 1/2 teaspoons grated orange peel

1 1/2 teaspoons grated lemon peel

Pinch of vanilla bean (inside pulp) or 1/4 teaspoon vanilla extract

5 eggs, plus 2 egg yolks

1/4 cup heavy cream

For the topping

1 21 ounce can cherry pie filling

1. Make the crust: Combine flour, sugar, lemon peel, and vanilla. Make a well in the center and add egg yolk and butter. Work together quickly with hands until well blended. Wrap in waxed paper and chill thoroughly in the refrigerator for about an hour.

2. Make the cheese filling: In the large bowl of a mixer, combine cream cheese, sugar, flour, orange and lemon peel, and vanilla. Add whole eggs and egg yolks, one at a time, stirring lightly after each addition. Stir in cream.

3. Remove dough from refrigerator. Divide dough in half. Roll one half on a floured board until 1/8 inch thick. Place over oiled or buttered bottom of 9-inch spring form cake pan. Trim excess dough. Reassemble pan and butter or oil sides. Bake at 400°F for 20 minutes, or until a light golden color. Cool. Increase oven temperature to 475°F.

4. Butter or oil interior sides of cake form and place over base. Press remaining dough against sides of pan. Fill form with cheese mixture and bake at 475°F  for 12–15 minutes. Reduce temperature to 200°F  and continue baking for 1 hour. Let the cake cool for at least 2 hours.

5. When cool, spoon cherry pie filling over top of cake. Cover and refrigerate for several hours before serving. Remove from refrigerator at least 30 minutes before serving.

Yield: 12-16 servings

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