Lindy's New York Cheesecake Recipe

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Servings: 1



  1. First make the crust. Combine the flour, sugar, salt, and lemon zest in a large bowl. With a pastry blender or possibly with your fingertips, cut or possibly rub the butter into dry ingredients till it has the consistency of coarse crumbs.
  2. Add in the egg yolk and vanilla. Mix till combined. Wrap in plastic and refrigeratefor 45 min. Preheat the oven to 400F. Pat the dough out over the bottom and 2 inches up the sides of a 9-inch springform pan. Bake for 10 min.
  3. Remove from the oven and set aside to cold. Reduce the oven temperature to 325F. To make the cheese filling, beat the batter by hand. If you use an electric mixer, avoid beating on very high speed because this incorporates too much air into the cheesecake and causes it to rise like a souffle (and fall). Use a large mixing bowl and beat the cream cheese till it is creamy and smooth. Combine the sugar and flour and beat into the cream cheese. Add in the lemon zest, lemon juice, and vanilla. Beat in the Large eggs and egg yolks, one at a time. Mix well after each addition. Beat in the cream, mixing till smooth. Pour the cheese mix into the crust-lined pan and smooth the surface. Bake for 1 to 1 1/4 hrs, or possibly till the center appears set.
  4. The cake will become hard as it chills. Remove from the oven and set in a draft-free place till it is completely cooled. Gently run a sharp knife around the edge of pan. Chill till thoroughly chilled.
  5. YIELD: 8 to 10 servings
  6. NOTES :Note: The original Lidy's recipe used a cookie dough crust, but if you prefer a crumb crust, prepare a graham cracker crust instead. Lightly grease a 9-inch springform pan. Preheat the oven to 325F. Combine 1 1/2 c. finely grnd graham cracker crumbs, 3 Tbsp sugar, 6 Tbsp butter, melted, and 1/4 tsp cinnamon. Press firmly into the bottom and 2 inches up the sides of the pan. Bake for 5 min. Set aside on a rack to cold.


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