Lindy's Legendary Cheesecake

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Lindy’s cheesecake is the legendary dessert created by the famous Midtown Manhattan restaurant. Shortcrust pastry crust surrounds a rich creamy, citrus infused filling.


It’s baked at a very high heat for 15 minutes, then very low heat for an additional hour.


The result is something similar to a Basque cheesecake.


It’s so rich, and so creamy. One slice is never enough!


This recipe was published in ‘The Sunday Star’ in Washington, D.C. on October 10th, 1948*.


*Original newspaper recipe clipping below.


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INGREDIENTS


Pastry Crust:

  • 1 cup sifted all-purpose flour (110g)
  • ¼ cup granulated sugar (50g)
  • 1 teaspoon lemon zest
  • Pinch of vanilla beans
  • 1 egg yolk
  • ½ cup unsalted butter, melted (113g)

Filling:

  • 2 ½ lbs cream cheese (1134g)
  • 1 ¾ cup granulated sugar (350g)
  • 3 tablespoons flour (23g)
  • 1 ½ teaspoons orange zest
  • 1 ½ teaspoons lemon zest
  • Pinch of vanilla beans
  • 5 eggs
  • 2 egg yolks
  • ¼ cup heavy cream (59ml)

Note: All ingredients should be at room temperature unless otherwise stated.


Method:


Pastry Crust:

  1. In a large mixing bowl, combine flour, sugar, lemon zest, and vanilla beans.
  2. Make a well in the centre and add the egg yolk and melted butter.
  3. Work with your hands until well blended.
  4. Wrap in wax paper and chill in the refrigerator for 1 hour.
  5. Preheat oven to 400°F/205°C.
  6. Divide the dough in half. 
  7. Press half onto the base of a 9-inch springform pan. (About ⅛-inch thick.)
  8. Bake the base in a preheated oven at 400°F/205°C for 15 minutes, or until light golden in colour. 
  9. Set aside to cool.
  10. Increase the oven temperature to 500°F/260°C.
  11. Butter the sides of the pan and place over the base.
  12. Roll the remaining dough to ⅛-inch thick and cut to fit the sides.
  13. Set aside while making the filing.

Cheesecake Filling:

  1. In a large mixing bowl, combine cream cheese, sugar, flour, orange zest, lemon zest, and vanilla beans.
  2. Mix until combined.
  3. Add eggs and yolks one at a time, mixing after each addition.
  4. Whisk in the cream.
  5. Pour the mixture into the pan.
  6. Bake at 500°F/260°C for 15 minutes, then reduce the oven temperature to 200°F/95°C and bake for an additional 50-60 minutes.
  7. Cool to room temperature before refrigerating for at least 6 hours or overnight. 


Notes: 

- The cheesecake is done baking when an instant read thermometer inserting into the center of the cake reads 150°F.


Original recipe clipping:

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