Lindy's Cheesecake
New York Recipe

When I think of cheesecake, a New York recipe comes to mind.

Many would agree that the best New York cheesecake is Lindy’s "World Famous Cheesecake".

By 1940, cheesecake was the main call at Lindy's, the fabled theater-district restaurant where actors and actresses gathered for late-night dessert. The musical Guys & Dolls even has Lindy’s (“Mindy’s”) cheesecake in one of its songs. The celebrity status that surrounds Lindy's cheesecake is not the only reason that Lindy's became synonymous with New York cheesecake.

According to Molly O'Neill, in New York Cook Book, “the smooth, rich cheesecake served at Lindy's in the 1940s became the quintessential "New York Cheesecake," the one by which all others are judged."

Lindy’s secret cheesecake New York recipe first appeared in the October 3, 1948 edition of the Los Angeles Times. A tall creamy delicious ny cheesecake, make this one or two days ahead if you want the richest taste.

While most NY style cheesecake is served plain, Lindy’s is served with a strawberry sauce.

Lindy’s Cheesecake New York Recipe

Filling

• 2-1/2 pounds (5 packages – 8 ounces each) cream cheese
• 1-3/4 cups granulated sugar
• 3 tablespoons all purpose flour
• 1-1/2 teaspoons finely grated orange rind
• 1-1/2 teaspoons finely grated lemon rind
• Pinch of vanilla bean (inside pulp) or 1/4 teaspoon vanilla extract
• 5 eggs
• 2 egg yolks
• 1/4 cup heavy cream

Combine cream cheese, sugar, flour, grated orange and lemon rind, and vanilla. Add eggs and egg yolks, one at a time, stirring lightly after each addition. Stir in cream. Set aside.

Cookie Dough Crust

• 1 cup sifted all purpose flour
• 1/4 cup granulated sugar
• 1 teaspoon finely grated lemon rind
• Pinch vanilla bean (inside pulp) or 1/4 teaspoon vanilla extract
• 1 egg yolk
• 1 tablespoon water
• 1/2 cup (1 stick) cold butter, cut into 4 pieces

Combine flour, sugar, lemon rind and vanilla. Make a well in center and add egg yolk, water and butter. Work ingredients together quickly with hands until well blended. Wrap in waxed paper or plastic wrap and chill thoroughly in refrigerator, about one hour.

Adjust an oven rack to the lower third position and preheat the oven to 400 degrees. Butter a 9-inch springform pan

. Detach the sides and set aside.

Cut off slightly less than one half of the dough. Roll out dough to 1/8 inch thick and place over bottom of springform pan. Trim off the dough by running a rolling pin over the sharp edge. Bake in hot oven (400 degrees F) 8 minutes or until a light gold. Remove from oven and cool completely.

Increase the oven temperature to 525 degrees.

Reassemble the springform pan

. Roll remaining dough 1/8 inch thick and cut to fit the sides of the pan. Fill form with cheese mixture and bake in very hot oven (525 degrees F.) for 10 minutes. Reduce temperature to 200 degrees F and continue baking for one hour, the top will be golden brown. Remove from oven and cool to room temperature on a rack. Cover loosely and refrigerate for at least 6 hours; overnight is best.

Strawberry Sauce:

• 3 cups ripe strawberries, rinsed, patted dry, and stems removed
• 3/4 cup granulated sugar
• 1/3 cup water
• Pinch of salt
• 1-1/2 tablespoons cornstarch
• 2 teaspoons unsalted butter
• 1 teaspoon fresh lemon juice

For the strawberry sauce, if the strawberries are small, reserve 1 cup of the best ones. If they are large, slice enough to make 1 cup. Set aside. Place the remaining berries in a medium saucepan and crush with a fork. Add the sugar, water, salt and cornstarch. Stir well and bring to a boil over medium heat, stirring constantly. Reduce the heat to low and continue cooking, stirring constantly, for 2 minutes, or until the sauce is slightly thickened. Remove from the heat and add the butter, lemon juice and reserved berries. Cool to room temperature, then refrigerate until chilled. (The sauce can be made a day ahead.)

To serve, run a small sharp knife around the edges of the cheesecake to release the pastry and carefully remove the sides of the pan. Rinse a knife in hot water, shake off the excess water, and slice. Serve each portion with a spoonful of the strawberry sauce. Refrigerate leftovers.

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