Instructions: Here is the recipe for the strawberry glazed cheesecake as made by the world famous Lindys Restaurant in New York City back in its heyday.

Make the cookie crust first. Preheat the oven to 400 degrees. Mix the flour, sugar, lemon rind and the scrapings from the inside of the vanilla bean together. Add the egg yolk and butter. Use your hands to mix until blended. Pat or spread onto the bottom and sides of a (10") pie pan. Bake until lightly browned (about 10 minutes). Set aside. Prepare the filling next. Reduce the oven temperature to 250 degrees. Have all ingredients at room temperature before starting. Cream the cheese until soft. Beat in the next 5 ingredients. Add the eggs and the egg yolk one at a time, beating thoroughly after each addition. Stir in the cream. Pour into the baked cookie crust. Bake until firm (about 1 hour). Cool. Prepare the strawberry glaze next. Wash and hull the berries.

small or misshapen berries that, when crushed, will make the specified amount of pulp. Put those berries through a strainer (keep the remainder of the berries whole). Combine the crushed berries, sugar, cold water, salt and cornstarch in a saucepan. Bring to a boil, stirring steadily. Boil for 2 minutes, stirring constantly. Stir in the butter. Add enough food coloring to obtain the desired degree of redness. Cool slightly. Arrange the whole strawberries on top of the cheesecake. Spoon the glaze over the berries and the top of the cheesecake.

/DESSERTS

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