Lindy's famous cheesecake no. 1939

1 servings

Ingredients

Quantity Ingredient
1 cup All-Purpose Flour -- Sifted
¼ cup Sugar
1 teaspoon Lemon Peel -- Grated
½ teaspoon Vanilla Extract
1 Egg Yolk
¼ cup Butter -- Softened
40 ounces Soft Cream Cheese
1¾ cup Sugar
3 tablespoons Flour
1½ teaspoon Lemon Peel -- Grated
1½ teaspoon Orange Peel -- Grated
¼ teaspoon Vanilla Extract
5 Eggs
2 Egg Yolks
¼ cup Heavy Cream

Directions

CRUST

FILLING

There is one great cheesecake recipe against which all others are judged. None have ever come close. This is not a cream cheese pie, this is a cake, lofty, light, delicate, with a melt-in-your-mouth cheese texture. It simply is unlike any other cheesecake. It is also world famous. It is the cheesecake as made at New York City's Lindy's Restaurant - something people came from all over the world to experience.

Make the crust first: Combine the flour, sugar, lemon peel and vanilla in a medium bowl. Make a well in the center. Add the egg yolk and butter. Use your finger tips to mix until a dough forms and cleans the sides of the bowl. Form the dough into a ball. Wrap in wax paper. Refrigerate for 1 hour or more.

Preheat the oven to 400 degrees. Grease the sides and bottom of a 9" springform pan. Remove the side from the pan. Roll ⅓ of the dough on the bottom of the springform pan. Trim the edge of the dough to fit the pan. Bake until golden (8-10 minutes). Divide the rest of the dough into 3 parts. Roll each part into a strip 2½" wide and about 10" long. Put the springform pan together with the baked crust on the bottom. Fit the 3 dough strips to the side of the pan, joining the ends inside to completely line the inside of the pan. Trim the dough so that it only comes ¾ of the way up the side of the pan.

Refrigerate the dough lined pan until you are ready to fill it.

Increase the oven temperature to 500 degrees.

Prepare the filling: Use the large bowl of an electric mixer to combine the cream cheese, sugar, flour, lemon and orange peels and vanilla extract. Beat at high speed just until blended. Beat the eggs and egg yolks in one at a time. Add the cream. Beat until just well combined. Pour the mixture into the springform pan. Bake 10 minutes.

Reduce the oven temperature to 250 degrees. Bake 1 hour longer. Cool in the pan on a wire rack. Refrigerate at least 3 hours. Loosen the pastry from the side of the pan with a spatula. Remove the side of the springform pan. Cut into wedges. Serve.

Recipe By : Lindy's Restaurant, New York City From: Marjorie Scofield Date: 06-06-95 (160) Fido: Recipes

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