Almost Lindy's Cheesecake
Submitted by littlerascal
Classic New York-style cheesecake with a homemade cookie crust and citrus-scented cream cheese filling. Rich, dense, and worthy of the Lindy’s legend.
YIELD
4 servingsPREP
20 minCOOK
20 minREADY
40 minThis recipe channels the legendary Lindy’s cheesecake from midcentury New York, with its signature cookie crust that lines both the bottom and sides of the pan.
Lemon and orange zest perfume the ultra-rich filling, which bakes at a screaming-hot temperature for the first 10 minutes to set the structure, then slowly at low heat for an hour to create that dense, velvety texture.
The two-stage baking method is what sets this apart from modern cheesecakes, giving you that classic deli-style density.
Pro Tips
- Crust construction: Roll the dough thin (⅛ inch) and chill it before baking the bottom; this prevents shrinkage and creates a sturdy base that won’t get soggy under the heavy filling.
- Temperature shock: The initial 550 degree F blast sets the edges quickly, then dropping to 200 degrees F allows the center to cook through without cracking or curdling.
- Room temperature everything: Make sure cream cheese, eggs, and cream are all at room temp before mixing; cold ingredients create lumps and an uneven texture.
Ingredients
Directions
Preheat oven to 400℉ (200℃).
Prepare dough by combining flour, sugar, lemon zest and vanilla.
Make a well in the center and add the egg yolk and butter.
Work together quickly with pastry blender or hands.
Add 1 to 2 tablespoons ice water if necessary to bind dough.
Wrap dough in waxed paper and chill thoroughly, at least one hour.
Remove ring from springform pan.
Roll one-third of the dough ⅛ inch thick and place over bottom of pan.
Trim the edge and bake in pre- heated oven 12 to 15 minutes until a light golden brown.
Cool.
Place the springform sides over the baked base.
Roll the remaining dough ⅛ inch thick and cut to fit the sides of the pan, pressing firmly to fit and seal the base.
Trim the dough to come only ¾ inches up the sides.
Turn oven up to 550 degrees F.
Cream cheese with sugar and flour until smooth.
Add eggs and two additional yolks one at a time and blend.
Add the flavorings and cream, mix well, and pour into prepared springform.
Bake at 550 degrees for 10 to 12 minutes, then reduce temperature to 200 degrees and continue to bake for one hour.
Cool the cake to room temperature before glazing.
Comments
