Heaven on a plate. I followed the instruction exactly and ended up with absolute perfection. My cheesecake looked and tasted amazing. You can read my full review at Taking On Magazines One Recipe At A Time: http://bit.ly/RlrKZe
Lindy's Cheesecake
New York deli man Arnold Reuben claimed he was the first to serve cheesecake. But it was his competitor, Leo Lindemann, who hired away Reuben's pastry chef to re-create the dessert at his place, Lindy's, and made it an icon. Lindy's is gone now, but the cheesecake recipe remains. —Arthur Schwartz, from "Cream of New York" (November 2006)
Enlarge Image
Credit: André Baranowski
INGREDIENTS
FOR THE CRUST:1 cup flour
8 tbsp. unsalted butter, cubed
¼ cup sugar
1 tsp. lemon zest
¼ tsp. salt
1 egg yolk
½ vanilla bean, seeds scraped and reserved
FOR THE FILLING:
2½ lb. cream cheese, softened
1¼ cups sugar
3 tbsp. flour
1½ tsp. orange zest
1½ tsp. lemon zest
½ tsp. vanilla extract
5 whole eggs, plus 2 yolks
¼ cup heavy cream
INSTRUCTIONS
1. For the crust: Combine flour, butter, sugar, zest, salt, yolk, and vanilla seeds in a bowl; rub with fingers until dough forms. Form dough into 2 rounds; wrap each in plastic wrap. Chill for 1 hour. Press 1 dough round onto bottom of a 9" springform pan; pull off pieces from remaining dough and press around sides of pan. Set aside.2. For the filling: Heat oven to 500°. Beat cream cheese, sugar, flour, zests, and vanilla in a large bowl on medium-high speed of a hand mixer until smooth. Add eggs and yolks, one at a time, beating after each addition, until smooth; stir in cream. Pour filling into pan, and bake until top begins to brown, about 15 minutes. Reduce heat to 200°, and bake until just set, about 1 hour more. Transfer to a rack, and let cool completely. Cover and refrigerate at least 8 hours or overnight. Remove cake from pan and cut into slices to serve.
See all 150 classic recipes featured in our 150th issue »
Ratings & Reviews (4)
Absolute perfection. Followed the recipe exactly (remember when you make cheesecake to let your creamcheese and eggs come to room temperature). No cracks in the top absolutely delicious. I would recommend that you press the crust dough only up within two inches from the top. Fabulous!
I wish recipes would specify what size eggs to use. Using extra large instead of regular makes a big difference when you're baking. Does anyone know whether you should use regular size eggs if size is not specified?
this is super YUM! so even if it's NOT that easy to make, IT'S DEFINITELY WORTH ALL THE EFFORT & TIME. my 18 year old (not really a seasoned baker but can bake pretty good) baby sis made this last night with some supervision from me & although the top of the cheesecake was a little darker than the 1 that is pictured here, it still tasted sooo good. BE WARNED that the cheesecake baked less than an hour... ours was ready in 25 minutes. if the top of cheesecake darkens too fast, cover it loosely with foil. THIS IS THE CHEESECAKE TO BAKE! enjoy! :)
Lindy's Cheesecake
5
5
3
4
