D'Best Cheesecake
Submitted by caliber0040
Lindy’s-style New York cheesecake with a buttery shortbread crust, 40 ounces of cream cheese, lemon and orange zest, and a sour cream top. Classic three-temperature bake for silk-smooth texture.
YIELD
1 cakePREP
80 minCOOK
47 minREADY
190 minThis is an NYC deli classic in the Lindy’s tradition. Forget graham cracker crusts. The base here is a proper butter-shortbread pastry, with egg yolk and lemon zest worked into the dough, pressed into the bottom of the springform pan, par-baked, then lined up the sides.
Five 8-ounce bricks of cream cheese form the filling, beaten smooth with sugar, five whole eggs, a splash of heavy cream, and both lemon and orange zest. That double citrus hit is what keeps a cheesecake this rich from tasting heavy. Beat the filling a full five minutes at high speed once everything is in, aerating it to cloud-light before it goes in the oven.
The three-temperature bake is the secret to a crack-free top. Twelve minutes at 475°F (245°C) sets the outside. Thirty-five minutes at 300°F (150°C) cooks it through gently. Then the oven shuts off and the cake cools inside for 30 more minutes, preventing the sudden-cold shock that splits cheesecakes.
Pro Tips
- Bring cream cheese and eggs fully to room temperature. Cold ingredients beat lumpy.
- Zest the citrus fresh, not from a jar. The oils in fresh zest are what make this cake.
- Don’t open the oven during the cool-down. Drafts are what crack the top.
- Chill overnight before cutting. Same-day cheesecake tastes flat and cuts rough.
Variations
- Add a tablespoon of vanilla bean paste to the filling for a deeper flavor.
- Top with fresh berries and a glaze instead of sour cream for a brighter finish.
- Swap the citrus zest for amaretto or Frangelico for a boozy adult version.
Ingredients
Directions
In small bowl with mixer at low speed, beat butter, 1¼ cup flour, ¼ cup sugar, 1 egg yolk and half of the lemon peel until dough is well mixed.
Refrigerate, covered, for 1 hour.
Preheat oven to 400-degrees F.
Press ⅓ of dough into bottom of 10-inch springform pan.
Bake 8 minutes; allow to cool.
Turn oven to 475-degrees F.
In large bowl with mixer at mediom speed, beat cream cheese just until smooth; slowly beat in 1 ¾ cup sugar until smooth.
With mixer at low speed, beat in 3 tablespoons flour and remaining ingredients.
Except sour cream.
At high speed beat 5 minutes.
Press rest of dough around side of springform pan to within 1-inch of top, do not bake now.
Pour cheese mixture into pan; bake 12 minutes.
Turn oven to 300-degrees; bake 35 minutes.
Turn off oven; leave in oven 30 minutes.
Remove; cool in pan on rack.
Chill.
To serve: Remove side of pan.
With ladge spatular, loosen cake from plate.
Spread top of cheesecake with cour cream to garnish.
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