Lindy's Famous Cheesecake

This is the legendary cheesecake made famous at Lindy’s restaurant on Broadway, often cited as the gold standard for New York-style cheesecake. The recipe demands time and patience, but the result is a dense, silky filling perfumed with both lemon and orange zest, sitting on a homemade buttery cookie crust.

The cookie crust is what separates this from cheesecakes built on graham crumbs. A short pastry of flour, sugar, butter, lemon zest, vanilla, and egg yolk gets pressed and pre-baked on the bottom of a springform pan, then strips of the same dough line the sides. The result is a cheesecake that holds together perfectly with no sogginess.

The two-temperature bake (500°F (260°C) for 10 minutes, then 250°F (120°C) for an hour) is the technique that gives Lindy’s its famous golden crust and silky-creamy interior. The high blast sets the surface fast, while the long low bake gently sets the eggs without curdling.

Pro Tips

• Bring all dairy ingredients (cream cheese, eggs, cream) to full room temp before mixing, cold ingredients give a lumpy filling that bakes unevenly.
• Wrap the bottom of the springform pan in foil before placing in the oven, butter from the crust can leak.
• Don’t open the oven door during the long low bake, sudden temperature drops cause cracks across the surface.
• Cool slowly on a wire rack with no drafts, fast cooling shrinks the filling and pulls it away from the crust.
• Refrigerate at least 3 hours, ideally overnight, for the cleanest slice and best flavor.

Variations

• Use a homemade fresh strawberry glaze instead of frozen for a brighter color and texture.
• Add a tablespoon of Cointreau to the filling for an extra orange-liqueur depth.
• Swap the strawberry topping for blueberry, cherry, or raspberry compote depending on the season.